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)
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
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)
Mix the dressing, chipotle peppers and orange marmalade.
Butterfly your tenderloin (lay out and slice in half lengthwise) place the butterflied tenderloin(s) into a large dish
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.
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
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.
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.
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
CONGRATULATIONS to Amazing Greis commenter #27