Scrambler: GRILLED CURRY LIME PORK TENDERLOIN

GRILLED CURRY LIME PORK TENDERLOIN

Ingredients for main dish
1 1/2-2 lbs. pork tenderloin, (or use boneless chicken)
1 lime, (use 3 Tbsp. juice and 1/2 tsp. lime zest)
2 Tbsp. fresh cilantro, chopped (optional)
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. canola or vegetable oil
2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. black pepper

Ingredients for side dish - GRILLED BROCCOLI
1-2 heads broccoli, cut into spears (s)
1 Tbsp. extra virgin olive oil (s)
1 Tbsp. grated Parmesan cheese (optional) (s)

Ingredients for side dish - STEAMED RICE WITH CARAMELIZED ONIONS
1 Tbsp. extra virgin olive oil (s)
1/4 yellow onion (s)
1 cup white rice (s)
1/4 tsp. salt (s)
1/4- 1/2 tsp. curry powder (optional) (s)
2 cups water (s)

INSTRUCTION FOR PORK
Lay the tenderloin in a flat dish with sides, just big enough to hold it in one layer. In a small bowl, whisk together all the remaining ingredients. Brush or pour the mixture over the tenderloin, and flip the meat several times to coat it. Marinate it in the refrigerator, covered, for at least 30 minutes and up to 24 hours.

Preheat the grill to medium-high heat. (Alternatively, you can bake it in the marinade at 400 degrees for 20 - 25 minutes.) (Meanwhile, prepare the broccoli and the rice.) Grill the tenderloin for 20-25 minutes, turning it occasionally, until it is nicely browned on the outside and just a tiny bit pink in the middle of the thickest part, or has an internal temperature of 144 - 155 degrees. Slice the tenderloin to serve it.

Do Ahead or Delegate: Prepare the marinade and marinate the pork.

Scramble Flavor Booster: Add a little red curry paste or chili garlic sauce to the marinade.

Tip:

Pork tenderloin, the tenderest cut of pork, is a very versatile piece of meat. It is delicious both cut into medallions and sautéed, or baked or grilled whole, as suggested above.

Servings & Prep Time
Prep time: 10 minutes + time to marinate or chill. Cook time: 25 minutes
Servings: 6







SERVE WITH GRILLED BROCCOLI & STEAMED RICE WITH CARAMELIZED ONIONS
To grill broccoli, cut 1 - 2 heads broccoli into long spears. Toss or brush them with 1 Tbsp. olive oil. Grill the spears directly on the grill or on a vegetable tray or aluminum foil, flipping once (use tongs), until they are lightly browned, about 10 minutes. Toss the grilled broccoli with 1 Tbsp. grated Parmesan cheese, if desired.

For the rice, in a heavy saucepan with a tight-fitting lid, sauté 1/4 yellow onion, diced, in 1 Tbsp. olive oil over medium heat until the onions are lightly browned. Add 1 cup white rice, 1/4 tsp. salt and 1/4 - 1/2 tsp. curry powder (optional) and stir the rice to coat the grains with the oil. Add 2 cups water or broth, bring it to a boil, and simmer the rice, covered, for 15 - 20 minutes, or according to the package directions.

Waay too long!

SO I've obviously been away too long! Work, kids activities, their school everything! Boy I had fun reading what we were up to bacl then! I need to be better about keeping that up. So, What's been going on? Rory is on 6th grade now officially Jr High and really liking it. He's also a green belt in karate! Reid is playing soccer again after a while off. He's on a team called the Rockets and I can't say enough good things about the coach. Rudder is still dancing and doing gymnastics. Riley has started kindergarten, become a Daisy Scout and loves it ALL!

Well, I've got lesson plans to do... hopefully it won;t be two years before I'm back!