Paula Deen's Grilled Pork Tenderloin

Marinade:

1/2 cup soy sauce

2 oranges, juices

1 lime, juiced

1/2 cup tamarind concentrate (I couldn't find this - so I just skipped it!)

1 tablespoon Dijon mustard

1 teaspoon ground ginger

1 clove garlic, crushed

1 tablespoon chopped scallions

1 pork tenderloin (about 12oz)

Olive oil, for brushing

Combine marinade ingredients in a measuring cup and stir to combine. Place the pork tenderloin in a plastic sealable bag (I used a Pyrex bowl with a lid). Pour marinade over the tenderloin and seal the bag. Marinate overnight in the fridge.

Preheat an outdoor grill or preheat oven to 350 degress.

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.


This is my favorite pork tenderloin recipe, the meat is always so tender! Enjoy!

Poppyseed Chicken

There are TONS of versions of this recipe, but this is the one I use.....

Poppyseed Chicken

2 or 3 chicken breasts, boiled and cut into small pieces
1 16oz. sour cream
2 cans cream of chicken
2 TBLSP poppyseeds
Ritz crackers
1 stick of butter

Mix chicken, sour cream, cream of chicken, and poppyseeds and put them in a baking dish. Cover with crushed up Ritz crackers. Melt a stick of butter and pour it on top. Bake for 20-30 minutes at 350.