Pork Tenderloin with Orange Chipotle Marinade and Grilled Veggies

8:14 AM ByFiled UnderMain Dishes, Mouthwatering Monday, Side Dishes

pork tenderloin collage

Savor those ingredients in your mind for a moment.

Pork Tenderloin. YUM.

Orange Chipotle Marinade. YUM  (it’s better than you can imagine)

Grilled Veggies. DROOL

That’s like a triple tonguegasm there y’all.

So here’s the dealio…  I was given the opportunity (iTunes giftcard) to download and review the Kraft iFood assistant app for my iPhone.  OH WAIT.. I already had it on my phone.  I was also given a gift card to pay for groceries (um.. hello.. in this economy WHO is going to turn down free groceries?!)

So, I sat one day and played while waiting for Princess to get out of school.  I found 4 recipes immediately that leapt out at me.. garlic breadsticks, oreo truffles,   Creamy Corn and Zucchini Chipotle Bake AND the Grilled Orange Chipotle Pork and Brown Rice.  I added them to my shopping list (which automatically added them to my recipe box) and off to the store we went.

The shopping list is handy as all get out, it organizes everything by department/aisle, finds your nearest grocery store AND on the kraft kitchens site, you can even add your own items to the shopping list that shows up on your iPhone, iTouch or Blackberry.. Oh YES.. you read that right.  You can NOW get the iFood assistant on your iPhone, iTouch AND your Blackberry.

I am horrible at writing down shopping lists and remembering to take them with me.  My iPhone.. well, I’m never without it.

I made the truffles for the kids’ teachers. Those were a massive hit with EVERYONE!  (I’ll share that recipe later)

oreo truffles

For dinner Friday night, I made the Grilled Orange Chipotle Pork with Grilled Veggies and Brown Rice.

I didn’t even have it cooking yet and Nathan was sniffing around the kitchen and asking when dinner was going to be ready.  It smelled SO good.

If you want their EXACT recipe.. go here

Otherwise…

Pork Tenderloin with Orange Chipotle Marinade and Grilled Veggies

  • 2/3 C Basil Parmesan vinaigrette
  • 1/2 C orange marmalade (no, really.. orange marmalade.  caramelizes it nicely and the flavor.. NOM)
  • 1/4 C chipotles in adobo sauce, chopped (this can be lessened or upped according to your personal preference)
  • 1 pork tenderloin (mine was 2.5 lbs), butterflied
  • 2 green peppers, cut in half, and then each half into six slices
  • 2 red peppers, cut in half, and then each half into six slices
  • 1 large, or 2 small, yellow onions, cut into quarters
  • 3 C cooked brown rice (I HIGHLY suggest adding some marinade to the rice for flavor. Otherwise, it just subtracts and distracts from the awesomeness of this dish)

tenderloin ingredients

Mix the dressing, chipotle peppers and orange marmalade.

tenderloin marinade

Butterfly your tenderloin (lay out and slice in half lengthwise) place the butterflied tenderloin(s) into a large dish

butterflied tenderloins

Cover with all but about 1/4 C of the marinade.  Make sure that you evenly coat the tenderloin, cover and marinate for at least One Hour.

butterflied tenderloins 2

About 10 minutes before you’re ready to cook remove the tenderloin from the refrigerator and toss the veggies with a bit of the marinade

tenderloin veggies

Turn your grill to medium heat and cook both the veggies and the tenderloin for about 13 minutes.. you’ll need to move the veggies around so they don’t burn.

tenderloin and veggies on the grill

Remove from the grill when the pork’s internal temp is 160.  Let rest for at least 5 minutes.

Slice the pork, you can cut the veggies smaller if you’d like and serve.  You can serve over brown rice, as suggested but make sure you add some marinade to the rice immediately after it’s cooked (during fluffing) otherwise, the rice is a distraction to the dish.

tenderloin final

This will show up again on our table.  I’m going to play with the marinade for chicken and steaks, too.  It has a wonderful flavor that truly surprised me.

So, this Mouthwatering Monday comes with a bonus :-) Proper entries give you the chance to win a $25 iTunes giftcard (to purchase the .99 cent app) and a $50 Amex gift card for some groceries (I know, awesome.. right?)

Leave me a comment about the recipe (first and main entry)

This contest will end tuesday, December 15th at 10:00PM CST.

Bonus entry:  How would the iFood assistant shopping list, recipe finder hel you?

Bonus entry: Tweetthis and leave the tweet URL in the comments

CONTEST OVER!

CONGRATULATIONS to Amazing Greis commenter #27

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each entry must be in a separate comment
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Cumin Garlic Chicken with Tomatillo Sauce and Chipotle Rice

9:26 PM ByFiled UnderMouthwatering Monday, Poultry

cumin-chicken-with-tomatillo-sauce-and-chipotle-rice

Tonguegasmic is truly the only word that describe this dish. Spicy, smoky, savory, fresh, aromatic, flavorful, bursting… I could go on and on. I had another dish set to share for today’s Mouthwatering Monday post and then I made this and since I had to restrain myself from Scooby Doo licking of my plate, this dish.. trumped the other.

    Cumin Garlic Chicken with Tomatillo Sauce and Chipotle Rice

  • 1/4 C olive oil (divided)
  • 1 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 5 garlic cloves, finely chopped
  • 4 boneless skinless chicken breasts
  • 1/2 pound tomatillos
  • 1/2 C fat free chicken broth
  • 1/4 C cilantro leaves (just remove the stems and don’t pack them in)
  • Juice of two limes (roughly 3 Tbsp)
  • 1/2 tsp sugar
  • Dash salt
  • 3 garlic cloves, chopped
  • 1/4 C chopped onion
  • 1 jalapeno pepper (seeded if you can’t handle the heat), chopped
  1. Combine olive oil, cumin, black pepper and garlic cloves with the chicken in a large plastic baggie. Massage the baggie to make sure that the seasonings cover the chicken. Marinate for 30 minutes or more.
  2. Remove the husks and stems from the tomatillos and combine them with 1/2 C chicken broth in a small saucepan over medium-high heat. Cover and cook for 9 minutes. Drain and leave the tomatillos to cool slightly.
  3. Combine the tomatillos, cilantro, green onions, 2 Tbsp lime juice, sugar, salt, garlic and jalapenos. Place them in a food processor (or, if like me you don’t have a food processor, place them in a blender) and process until smooth.
  4. Remove the chicken from the bag and place in a skillet over medium high heat. Cook about 9 minutes per side or until cooked through (this will vary depending upon thickness)
  5. * start making the rice when you place the chicken in the pan

Chipotle Rice

  • 1 C long grain rice
  • 2 C fat free broth (chicken or vegetable)
  • 1/2 C chopped green onions
  • 1 Tbsp sour cream
  • 2 chipotles in adobo sauce, chopped plus 1 tsp sauce
  • 1/4 C chopped onion
  • 1 Tbsp butter (or olive oil)
  1. Add butter (olive oil) in a skillet over medium high heat and when it has browned, add onion, garlic and uncooked rice. Stir until fragrant and caramelization just begins. Remove from heat and add with chicken broth in a sauce pan. Bring to a boil and then cover and simmer for 15 minutes.
  2. Remove cover and add green onions, a squeeze of lime juice and chipotles and adobo sauce. Stir and simmer another minute or two.
  3. Remove from heat, stir in sour cream and keep covered until ready to serve.

Spoon the rice onto a plate, top with the chicken and then generously cover with the tomatillo sauce.

Y’all are gonna thank me for this dish.

Promise.

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Honey Chipotle Glazed Salmon

6:52 AM ByFiled UnderMain Dishes, Mouthwatering Monday

honey-chipotle-glazed-salmon1

I love the sweet hot bite of the honey chipotle chicken crispers at Chili’s and I was wondering how I could incorporate it into our menu, but healthier so I came up with this recipe for Honey Chipotle Glazed Salmon and I am sooo excited to share it with y’all for today’s Mouthwatering Monday.

  • 1 large salmon fillet, cut in 1/2 or 2 (8 to 10 oz fillets)
  • 1/4 C olive oil
  • Juice from one medium size lime
  • 4 garlic cloves, minced
  • 2 chipotles in adobo sauce, chopped
  • 1 Tbsp adobo sauce
  • 1/4 C honey
  1. Whisk together olive oil, garlic, 1 chopped chipotle pepper and lime juice. Place salmon in a dish and coat with the olive oil mixture, marinate for 20 to 30 minutes at room temperature.
  2. Remove the salmon from the mixture and cook it in a medium-high heat skillet, that has been lightly drizzled with olive oil.
  3. While the salmon is cooking, mix the honey and adobo sauce and 1 chopped chipotle in a bowl and set aside.
  4. Cook the salmon about 7 minutes on each side, until the salmon is opaque on the sides and flakes with a fork.
  5. Remove the salmon to a plate and then drizzle with the honey chipotle mixture.

The salmon is moist, flaky, sweet and spicy and absolutely tonguegasmic!

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