Monday, April 7

Bobby Flay's Pork

The recipe I mentioned last week was a hit!! Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo is full of heat and flavor. Instead of making it with Island Rice, we had Chipotle Mashed Sweet Potatoes, and it was the perfect accompaniment. My mom also made the pork and enjoyed it.

Additional notes: I used guava jelly which I found at Giant Eagle. The brand is Crosse & Blackwell with a jar like this. The price was about $3.59. I also brined the pork tenderloin which is my standard practice, and it involves submerging the trimmed tenderloins in a solution of 4 cups water, 3 Tbs Kosher Salt and 3/4 cup sugar, for at least 45 minutes. We cook our tenderloins to 145 degrees and let it rest for 5 minutes before cutting. The interior should be a light pink for optimal tenderness.
We also greatly enjoyed another new recipe, Thai Chicken Saute, which we had with Island Rice. That also was the perfect side dish. According to previous recipe reviewers, I halved the chili sauce. The resulting heat level was ideal for me, and Ryan added a few extra drops to his own dinner. In addition, I added snow peas with the onions, and it rounded out the meal really well. I found the Sriracha sauce at Target for $3 or so.

1 comment:

Anonymous said...

The pork tenderloin was really good, I gave it one of my higher rating of a +3, I also made the chipotle mashed sweet potatoes.
tthanks for sharing the recipe.