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Monday, August 20, 2012

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

16 comments:

Lizzy Do said...

Oh, Kate, you made me tear up!!! Such sweet words in your introduction...thank you. And I'm thrilled that you got my blog for the SRC...so much fun! I was wondering how long it would take one of us to be matched up with the other. You picked a winner to try...and I love that it was served with wine from Suzanne :)xo

Sara said...

I had Liz's blog a few months back - was so fun! The pork sounds amazing. Pork tenderloin is my favorite cut. So versatile!

Melissa said...

Delicious! I enjoy pork tenderloin and this recipe looks like a great way to prepare it!

Annamaria @ Bakewell Junction said...

The tenderloin looks delicious. We make a lot of pork dishes and this would be right up our alley.

Aly ~ Cooking In Stilettos said...

This looks amazing!!! I adore Liz's blog - she's definitely quite the chef. How cool that you guys got paired up :)

Kate said...

Pork tenderloin is my favorite meat to prepare. I can just imagine the caramelizing of the maple...yum. Great SRC selection.

Veronica Gantley said...

I love Liz and her blog! I will bet that tenderloin was moist and flavorful.

Debbi Does Dinner Healthy said...

I love the combination of rosemary and mustard! This sounds so good! I'll have to pick up a pork tenderloin next time they are on sale!

Chelsy Ethridge said...

I love a bit of sweet and salty pork! This is scrumptious looking!

Debra Eliotseats said...

You are lucky on two parts--knowing Liz personally and getting her blog for this SRC.

Christine @ Christine's Kitchen Chronicles said...

Sounds so simple and looks delicious! Nice pick :)

Lisa~~ said...

How fun that you got your friend's blog and your pork sounds delicious.

If you haven't already, I'd love for you to check out my group "A" SRC entry: Chicken Satay Noodle Salad.

Lisa~~
Cook Lisa Cook

Teri@thefreshmancook said...

What a fantastic recipe! I am looking forward to trying this! I love pork tenderloin.

The Mom Chef said...

I swear I'm going to make a trip to Indianapolis just so I can meet the two of you. I want to SO badly.

I remember this tenderloin and drooling over it when Liz first posted it. Now I'm doing so again. It looks delicious.

Rhonda said...

I'm so hungry right now....the pork is calling my name! I'm surprised I haven't taken a bite out of my screen.

Erin Reimer said...

Sounds delicious and I love how basic the ingredient list is. Perfect for a weeknight dinner. I bet it was delish with the Chablis!! :D