I had my Margarita Cake picture accepted by Tastespotting yesterday! I feel like I won the lottery. I can’t even tell you how many more hits I got on my site because of that yesterday. AMAZING! I may have had 8 declined, but 1 got through! Maybe they just felt sorry for me, who knows I now have a book on photography, so hopefully that will help me learn more! Stay tuned to see if you notice a difference. It won’t be for a few days though, I still have a few posts to write with not great pictures. But the food is good, so hopefully you will over look it!
I got a couple of new cookbooks for Mother’s Day, so I have been trying a few new recipes out of them this week. This one was a winner! It is a healthy, low calorie, pork tenderloin that is full of flavor. I have never grilled a pork tenderloin before. I think the trick is to make sure you don’t have the grill on too high, because it does take awhile to cook, and you don’t want to burn it. It did give it a whole different flavor than baking it, like I normally do. I am sure this would be just as good if you wanted bake it though.
1/2 cup chicken stock
3 Tbls Lemon juice
3 Tbls reduced-sodium soy sauce
3 Tbls honey
1 Tbls Canola Oil
3 garlic cloves, minced
4 1/2 tsp minced fresh sage (1 1/2 tsp dried sage)
1 Tbls minced fresh thyme (1 tsp dried thyme)
1 Bay leaf
1 Pork tenderloin (approx 1 pound)
Combine everything but the meat together. Mix well. Pour 3/4 cup of the marinade into a ziploc bag, add the pork. Squish around so all the pork is covered. Marinate in the fridge for at least 4 hours. Cover and save the remaining marinade to baste the meat while grilling.
Coat the grill rack with cooking spray. Grill pork, covered, over a med-hot temperature for 25-40 minutes. Baste the meat occasionally with the reserved marinade. The pork is done when a meat thermometer reads 160 degrees. Remove from grill, and let stand for a couple minutes before you slice. Enjoy!