Sister's Pork: “7-6-5” Grilled Pork Tenderloin with Sweet Chili Glaze

It has warmed up a lot here over the past few days. The sun has been shining, we're not wearing gloves and hats, and the snow has melted off our grill. So we fired it up on Sunday and grilled the pork tenderloins my sister makes that my husband loves so much.

This recipe takes a bit of preparation, as you let the pork brine for 45 minutes. That gives you time to make the chili glaze, and put the rest of your dinner together. He really enjoyed this. You can serve it with a fruit salsa, but he enjoyed it with just a little more glaze drizzled on the top. Here's to hoping that we're able to keep grilling outdoors until next winter!

“7-6-5” Grilled Pork Tenderloin with Sweet Chili Glaze
Ingredients
1/2 cup kosher salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
1 recipe Sweet Chili Glaze (recipe follows)
Freshly ground black pepper to taste

Directions

Brine the tenderloins: In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.

Grill the tenderloins: Rub the brined tenderloins all over with the glaze and then season with the pepper. Or, season to taste with another flavoring of your choice. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.

Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, (with a fruit salsa or sauce of your choice, if desired).

Sweet Chili Glaze
Ingredients
2 tsp. vegetable oil
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup frozen pineapple juice concentrate, thawed

Directions
In a small saucepan, heat the oil, chili powder, and cumin over medium heat. When the mixture starts to sizzle and the spices are fragrant, add the concentrate. Simmer until the mixture reduces to about 2 Tbs. Set aside to cool slightly.

Superbowl Sunday: Sweet Potato & Black Bean Chili

It is Superbowl Sunday, and the first one in several years that we are not watching the commercials game at my sister’s house. After a weekend packed full of obligations and chores, we needed a few hours at home this evening to get our wits about us before beginning another long week. (Okay, I needed a few hours at home and my husband was kind enough to find contentment in watching the game from our own couch.)

My sister usually makes a chili and a fish stew to serve for her party guests during the Superbowl, followed by fondue or another fun dessert. My husband and I just finished off my second batch of Cioppino, so I opted to make some chili for us to eat tonight. A few weeks ago I found a recipe online for a vegetarian chili that calls for black beans and sweet potatoes – two of my favorite foods (that fortunately pair so well together, like in Sweet Potato & Black Bean Burritos).

I made this yesterday, and completed it today by stirring in the cilantro and garnishing with some cheese, sour cream, and diced avocado. The recipe is quite simple, and you can feel free to adjust the seasonings to your own taste buds (the chipotle powder will make it smoky and spicy!). The recipe states that it serves two, so I doubled it. I wound up with a good amount that will last us into the week. I hope that your Superbowl Sunday was filled with some good eats, regardless of where you happened to be!

Sweet Potato & Black Bean Chili
(From Eating Well)
Serves 2
Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon ground chipotle chile (Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.)
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 (15-ounce) can black beans, drained and rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro

Directions
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

Best Chili Ever: Quinoa Chili

Are you sick of quinoa yet? Because I am certainly not! I keep trying out new recipes of this wonder-grain, and I can’t seem to get enough of it. Just the other week my friend, Beth, forwarded me a recipe for Quinoa Chili. I was rather anxious to try it, because I’ve eaten at Beth’s place before, and I know that she is an excellent cook. At a mid-summer dinner that she and her husband hosted me and my husband for, she prepared our entire scrumptious meal from scratch, including the corn tortillas!

The Quinoa Chili goes together easily, and it is delicious! This is the best vegetarian version of chili that I have ever had. It is hearty yet healthy, and I am so thankful that Beth sent this one my way! You can gave fun with the garnishes, and add whatever you like.

Quinoa Chili
Ingredients
1 Tbsp olive oil
1 medium onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1 teaspoon salt
2 cloves garlic, minced
1 large green pepper, diced
2 teaspoon cumin
1-2 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
2 (14 oz.) cans tomato sauce
1 (14 oz.) can small diced tomatoes
1 cup vegetable broth or water
1 (14 oz.) can kidney beans, rinsed and drained (I sometimes substitute with black beans)

Directions
Heat oil in a Dutch oven or large skillet on medium heat. Add onion, carrots, celery, salt, garlic, green pepper and spices; sauté 5 to 10 minutes. Add rinsed uncooked quinoa and stir in. Add corn, tomatoes, tomato sauce and vegetable broth/water to onion and quinoa mixture. Cover and simmer together 20 minutes. Add kidney beans; simmer another 10 minutes.

If chili is too thick, just add water or more vegetable broth until it is to your liking.

Toppings: shredded cheese, sour cream, avocado, corn chips, green onions.