Wednesday, October 3, 2012

Grilled Pork Tenderloin

Saturday was grill night!  This week we experimented with pork tenderloin.  I used a dry rub from America's Test Kitchen Family favorites and followed their grilling instructions...success!

We got a boatload of parsley this week. As big as my  head.  So I looked up parsley recipes and settled on chimichurri.  I mixed a couple of recipes know, I winged it.  I started here, but added cilantro instead of oregano and used less olive oil.  I used garlic from our CSA.  LOOK at the size of this clove. 

This is one clove.  It's the size of 10 regular cloves.  I chopped it into 9 pieces to put through the press and saved the extra in a container in the fridge.  It went into today's Indian Butter Chicken (crockpot).

I also did a repeat of the Moroccan Carrot Salad.  This time with baby carrots because I hit Trader Joe's during stock up hour and they were out of the regular carrots.

And I followed it up with this crockpot bean dish.  I got this recipe from a cooking class and I love it.  But...I think I ate too much of it.  Gave me some tummy issues later.  From now on: 1/2 cup of beans is fine.  A full cup is pushing it!


Joanne said...

This meal is full of such delicious components! I need to try out that carrot salad.

Marcia said...

It is SUCH a good salad.

Biz said...

I love chimichuri sauce! I make mine with cilantro - Tony won't touch it though!