Grilled Pork Tenderloin

It was a beautiful evening, so I decided to fire up the grill. Over my lunch break I put a dry rub of garlic powder, onion powder, chipotle powder, salt & brown sugar on a pork tenderloin. Got home from work, heated the grill to med-high & grilled about 20 minutes until the pork reached an internal temperature of 145 degrees. Pulled the pork off & let it sit for 10 minutes before slicing. The result? Perfectly cooked & juicy pork with a flavorful & spicy crust. Mmm...porky goodness.

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Look at that yummy crust:

From Drop Box

I decided to serve the pork alongside something sweet since I used so much chipotle in the dry rub. Made garlic-habanero mashed sweet potatoes. Yum. Also had some leftover grape tomatoes, so made a simple olive oil/basalmic vinegar tomato salad, which added the perfect hint of acidity to the dinner. Good stuff!

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It's Schnitzel Time

I had a boneless pork chop that needed to be cooked & came across this recipe at the perfect time. I decided to serve it with roasted garlic & cheesy mashed potatoes and roasted asparagus. First I used up the rest of a garlic bulb & threw it in the oven to roast for about 20 minutes.



I boiled the potatoes & prepped the asparagus. I love to roast asparagus, it's so easy & tastes so good. I always toss with olive oil, salt & pepper. Depending on my mood, I may also add garlic or red pepper flakes. After roasting I top with any of the following: fresh lemon juice, parmesan, balsalmic vinegar. Yum.



I pounded the pork chop, set up my breading station and made the sour cream/dill mixture for the sauce.



The final product was pretty darn tasty!