Molasses Grilled Pork Tenderloin, Garlicky Grilled Potato Salad
Molasses Grilled Pork tenderloin Loin For as much as I love to cook, I really love non-cooking days! Today, it was beautiful outside and my grill was calling my name. I found a recipe for Molassed Grilled Pork Tenderloin in my Southern Living Easy Weeknight Favorites cookbook. 1/4 cup molasses 2 tablespoons coarse-grained Dijon mustard 1 tablespoon apple cider vinegar 2 (3/4-pound) pork tenderloins, trimmed Combine first 3 ingredients in a ziploc bag, reserving a few tablespoons for basting. Add pork to bag and chill for 8 hours. Cook, covered with grill lid, over medium-hot coals (350° to 400°) about 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.
Garlicky Potato Salad
2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inches thick 1/2 cup extra virgin olive oil 3 Tbsp white wine vinegar 3 cloves of garlic, minced 2 tsp brown sugar Salt and pepper 1/2 cup jarred roasted red peppers 3 Tbsp capers, drained 3 Tbsp fresh parsley, chopped
Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.
Meanwhile, in a large bowl, combine vinegar, garlic, 1 teaspoon of sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.
Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.
Strawberry Amaretto Pastries My sister recently became a Pampered Chef consultant. To help her launch her new business, I hosted a party for her and this was the dish she made for my friends and family.
1/2 package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed 1/2 cup sliced almonds, divided 1 Tbsp granulated sugar 1 container (8 oz) sour cream 1/2 cup powdered sugar 1/4 tsp almond extract 1 1/2 cups Cool Whip, thawed 12 large strawberries, sliced
Preheat oven to 400 degrees. Unfold pastry dough onto baking sheet. Finely chop 1/2 of the almonds and mix with granulated sugar. Sprinkle evenly over dough and lightly press into dough. Cut dough lengthwise into three even strips; cut strips crosswise into three strips. You should have 12 squares of dough. Separate squares and place evenly over pan. Bake 16-18 minutes or until puffed and golden brown. Remove to cooling rack and cool completely.
Place remaining almonds into small saute pan and toast over medium-high heat until lightly toasted. Cool completely and coarsely chop.
In a large bowl, whisk together sour cream, confectioner’s sugar and almond extract. Gently fold in Cool Whip.
Split open each pastry square; arrange half of the strawberries on the bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining strawberries. Place tops of pastry shells over filling. Serve immediately.