Maple Grilled Pork Tenderloin

Not too long after I started blogging Connie came home from a bridge game and announced that Suzanne had a friend who blogged also.  Well, now.  That'd be fun to know another Indianapolis blogger.  Her name was Liz and she wrote a blog called ThatSkinnyChickCanBake. 

It turns out that Liz is not only a fabulous blogger but one of the most wonderful people you can ever hope to meet.  She and her husband, Bill, live not too far from us.  And, coincidentally, across the street from a friend from high school and his wife - who I'd lost contact with.  Super double bonus.  We meet Liz and Bill and Steve and Pam are now back in our lives. 

So, let me tell you a bit about Liz.  She and Bill are from Iowa.  His work brought them here.  They've got three kids.  Tom, Katie and Nick.  They're great kids.  Not surprising at all given how wonderful their mom and dad are.  She's super involved in the community.  And, she's got LOTS of friends.  Friends who've been friends for years and years and years.  She's that kind of person.  Once you know her you're her friend and you want to stay her friend because she's so delightful.  I can't forget Lambeau.  She's the family dog.  She's an old lady but still loves to have company.  You'll see her in the occasional post. 

Her blog is amazing.  I've never seen anyone who can not only master so many dessert techniques but who also does such a wonderful job with the other courses - appetizers, entrees, sides, salads...  Now, because I'm not a dessert maker I love it when she posts the other stuff.  And, I know it's going to be good because our tastes are so similar.  When I'm in a position where I've got to fix dessert, the first place I go is Liz's blog.  That's where I found the Mounds Bars cookies.  Thank goodness the leftovers are in the basement freezer.  If they were in the office freezer they wouldn't still be around...  I'm not much of a sweets eater but those I'll make an exception for. 

Now, imagine my delight when I got my Secret Recipe Club assignment.  Liz.  Wooo Hoooo!!!  With the big change over at work going on time to cook has been scarce.  I wasn't excited about getting a blog that didn't have fantastic choices.  Not a problem here.  I must've printed a dozen recipes before settling on this one for pork tenderloin.  Actually, there's another that I'm going to have to make this week.  It's a salad with beets, hearts of palm and blue cheese.  I've got all the ingredients and just have to remember to cook the beets. 

A note about Secret Recipe Club in the event you're not familiar with it.  Every Monday a different group of bloggers posts for SRC.  We're given our assignment about three weeks prior to the reveal date.  Then, it's time to sit down and read blogs.  We've had some fantastic recipes from SRC.  I think Connie's favorite is the Irish Pancakes from Josie.  I'm not sure if my favorite was the BBQ Chicken Dip or the Stuffed Meatloaf.  It's a fun opportunity to get acquainted with other bloggers. 

So, how did we like the pork tenderloin?  MMMMMMMM!  Liz hit another home run with this.  We marinated the pork overnight then grilled it for dinner.  Leftovers wound up in sandwiches for lunch.  I'll tell you more about the sandwiches in another post...  This will now be the alternate to my favorite pork tenderloin from Back Home Again - a cookbook both Liz and I love.  Here's the link to Liz's post:  Maple Grilled Pork Tenderloin.

There's one fun note that I want to add.  Connie's our wine steward.  He'll ask what we're having for dinner then figure out the right wine.  The evening we had the pork tenderloin he came up from the basement with a big grin on his face.  A Chablis from Suzanne!  It was perfect with the pork :-)

Maple Grilled Pork Tenderloin

Ingredients:

2 pork tenderloins
1/4 c Dijon mustard
1 T chopped fresh rosemary
1 T lemon juice
1 T soy sauce
3 T maple syrup

Directions:

Mix the ingredients in a ziplock bag.  Add the tenderloins and marinate in the fridge overnight.  Grill until the tenderloins have reached your desired temperature.  We like ours more pink than most folks...  Liz serves hers with sauteed Granny Smith apples.  Connie gripes if I feed him too much fruit.  That and the fact that I had about a dozen tomatoes from the garden to use up tipped the scales in favor of parmesan baked tomatoes instead of the apples...

adapted from ThatSkinnyChickCanBake