Pork tenderloin is a very tender and versatile meat that easily absorbs whatever flavour you’re in the mood for, like orange mustard marinade. It’s perfect for your grill!
Yield: serves 4
2 pork tenderloins
1/2 cup frozen orange juice concentrate
1/2 cup grainy mustard
1 or 2 sprinkles sea salt and freshly ground pepper
Whisk the orange juice concentrate and mustard together. Season the pork tenderloins, pour the marinade over them and marinate for a few hours, or even overnight.
Preheat your barbecue to its highest setting.
Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155 °F (68 °C). Let rest for 5 or 10 minutes before slicing.
You can add some personalized flavour to the marinade with the spice of your choice. Ground cumin, coriander, ginger, chili powder and curry powder are all excellent choices. Instead of grilling feel free to roast this pork loin in a 400 °F (200 °C) oven for 20 minutes.
Thrills and chills will abound when you present this chicken to your little ghouls, ghosts and goblins. You'll feel like Dr. Frankenstein putting together your very own monstrous creation, and you'll feel good fuelling your family for an evening of trick-or-treating fun with this simple roasted spider, I mean chicken.
To turn this into a full meal deal, you can roast the chicken over a bed of root vegetables. Cubes of potatoes or carrots, thick slices of onions or whole cloves of garlic are all fair game. They'll soak up the tasty juices that drip off the chicken and give you a complete meal in one pan.
Long ago, the cooks of the world discovered the efficiency of simmering tough meat in tenderizing water. They also discovered that they could add lots of local flavour to make the results more interesting. Today, beef stews are a part of cuisines and cultures around the globe. This one features the bright familiar flavours of the Southwest.