HAPPY MOTHER’S DAY!
Since it is Mother’s Day and spring I thought an outdoor grilling recipe would be perfect for keeping dirty pots and pans out of the kitchen. Potatoes and corn on the cob would be perfect, also on the grill, with this wonderful and low calorie pork tenderloin. The grape salad is a favorite in our house and doubles as dessert.
SPICY PORK TENDERLOIN
1-3 T chili powder, to taste
1 t salt
¼ t ground ginger
¼ t ground thyme
¼ t pepper
2 pork tenderloins (about 1 pound each)
Mix the first five ingredients together; rub over the tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot coals for 15 minutes per side or until juices run clear. Cook to an internal temperature of 160 degrees.
GRAPE SALAD
Mix with blender: 6 oz fat free sour cream
6 oz neufchatel or fat free cream cheese
2 t vanilla
Wash and place in a bowl: 2 lbs seedless green grapes
2 lbs seedless red grapes
Make sure all stems are removed. Mix cream cheese mixture with grapes.
In a separate bowl mix together 1/3 c brown sugar and 1/2 c chopped pecans. Spread over top of grape salad and let set several hours. Stir and serve.
Sunday, May 11, 2008
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