I’m sorry, but I just can’t see you anymore. Please don’t take it personal, it’s me not you. I just can’t commit to my Ugg boots for the rest of the year. The last few months have been torture and the truth is, I’m really more of a flip flop kinda girl. Your cold, harsh ways are kinda crampin’ my style….
And if I see you again before next December please don’t be offended when I run in the other direction.
Good bye winter, hello Spring?
Yesterday was the official start of spring. But mother nature had other plans for us…
<insert 5″ snow storm here!>
A little bit ironic, don’t ya think? The good news is we are far from snowed in, the sun is shining and hopefully we can finally kick winter to the curb.
Think warm happy thoughts!
I have a plan to get spring here just a wee bit sooner. It’s through the power of wishful thinking. If we collectively wish spring in with warm, happy thoughts, maybe we can will it in from the cold.
I’m doing my part by bringing you a meal with some south pacific flair. Thoughts of palm trees and white sandy beaches are all I can conjure up when I think about this Polynesian inspired Grilled Pork Pineapple Pork Tenderloin. Now all you need to do is make it. See how that works ….
Like a great vacation in paradise, this meal requires a little prep….
There are so many great tasting recipes out there that can be made without too much advance planning, but that is not the case here. While it doesn’t take a long time to cook, to get the right amount of flavor into the tenderloins it definitely needs a day to marinate (at the very least 8 hrs).
I like to place all the ingredients for the marinade into the blender and give it a quick mix and then pour over the pork tenderloins in a pyrex (or resealable plastic bag), pop it in the refrigerator and marinate it overnight. A little meal planning with this recipe will definitely make a difference in the flavor department. The next day just take it out the fridge and let the meat come to room temperature. I would say give it about 15 mins or so before you start to grill it. I give it about 15 minutes per side, but it can vary based on the thickness of the loins. Reserve the liquid for basting during the grilling process. I used my built in indoor grill to make these tenderloins but you can just as easily make them in a grill pan with the same results.
When the meat is done let it rest a few minutes before slicing into it. It should be a touch pink on the inside, but firm to the touch.
Now remember think Spring and Happy Grilling!