Whew! I don’t know about you, but we’ve had a few hot days around here. I’m really not complaining, though, since I’ve been able to make the most of the hot weather and actually enjoy it. Last weekend my two best friends from college and I got together again and decided to spend the afternoon going river tubing outside of Minneapolis. Couldn’t have asked for a better way to spend a hot day! Floating down the river with drinks in hand…sign me up!
This past weekend, while it was indeed warm outside, Philip and I had a fun time biking around Madison and enjoyed a cold ice cream after the hot ride. Every bike ride should end with ice cream, imo. :)
Another way I’m handling the hot weather is by grilling as much as possible! I don’t even know the last time I turned on the oven, which has definitely helped keep our house a little cooler. When I do my weekly meal planning, I try to have at least one or two recipes for that week that involves grilling. Not only does grilling help me stay a little cooler while prepping in the kitchen, grilling makes it so easy to get supper on the table quickly without sacrificing flavor. In the summer, like I mentioned in my last post, I’m eager to get outside and soak in as much evening sun as I can, so the last thing I want to be doing is spending time preparing dinner.
One of our most recent favorites is this Grilled Pork Tenderloin with Peanut-Lime Sauce. Oh my. I know I told you the peanut sauce from the Spring Pad Tai was almost drinkable and could be used on anything, but I may have another new favorite. This peanut-lime sauce has so much flavor. It’s bright and citrusy from the lime and orange, has a tinge of heat from the red pepper flakes, and yet still has depth to it with the peanut-base. It totally made the meal.
And, to top it all off, this sauce and meal are a snap to put together! The sauce can be made the night before, marinating the pork loin all day until you’re ready to put it on the grill. Cook up some brown rice and you have a meal that’s ready for the whole family. This recipe is delicious with pork, but I know it’d be just as tasty with grilled chicken breasts, too. You really can’t go wrong with it.
Now, go sit in front of a fan and smile because you have a new recipe for the grill tonight. :)
Grilled Pork Tenderloin with Peanut-Lime Sauce
- 1 pork tenderloin, about 1 pound (could also use chicken breasts for a different spin on the recipe)
- 1/4 cup apricot preserves
- 2 cloves garlic, minced
- 1/2 teaspoon ground coriander (or 1/2 teaspoon dried cilantro)
- 3 Tablespoons soy sauce
- 1 Tablespoon water
- 1 Tablespoon rice vinegar
- 2 Tablespoon natural creamy peanut butter
- 1 lime, juiced (about 2 Tablespoons)
- 1/4 cup fresh orange juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh cilantro, chopped
- In a medium bowl, combine apricot preserves, garlic, coriander, soy sauce, water, rice vinegar, peanut butter, lime juice, orange juice, red pepper flakes, and black pepper. Whisk until smooth and the peanut butter is well blended in the mixture.
- Trim any excess fat from the tenderloin and add the pork and marinade to a large ziplock bag. Seal and refrigerate for at least 30 minutes, or up to 48 hours. (Great to make the night before for easy prep the night of the meal!)
- Heat your grill to high heat. When it is hot, add the pork tenderloin (reserve the marinade) and close the lid. Cook for about 8 minutes on either side, depending on how large the tenderloin is. A thicker tenderloin may need longer to cook all the way through. Cook until the pork has reached an internal temperature of 145º or when it is a light pink in the thickest park of the tenderloin.
- Remove from the grill and let sit for about 5 minutes before slicing and serving.
- Meanwhile, add the remaining marinade to a small saucepan. Bring to a boil and cook about 1 minute. Add water or more orange juice if you like a thinner sauce.
- Slice the pork, drizzle with sauce, and sprinkle with cilantro. I liked serving this with a cilantro-lime rice (fancy name for instant brown rice cooked with a few squeezes of lime juice and chopped cilantro added to it near the end of the cooking).
Adapted from: The Food Charlatan
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