Grilled Pork Tenderloin with Corn on the Cob

You know it's almost summer when all of the cooking magazines have lines like "Let's Grill!" or "Get Your Grill On" and pictures of hamburgers and anything charred grace the covers.  I freaking love grilling! 

I picked up the June issue of Food Network Magazine and basically want to make every single page but I obviously have to settle down and cook one thing at a time! Today I started with the Grilled Pork Tenderloin with Corn on the Cob, as featured on page 148.  So simple and delicious!  I cooked my corn in foil, with butter and salt rather than directly on the grill, as I like it to kind of steam/poach in the melted butter...   I changed the sauce a little bit by adding sriracha rather than the red pepper flakes they called for and was really happy at how it turned out - this would also be a great rub/sauce for chicken too!  Enjoy!

Ingredients:
1 large pork tenderloin
4 ears of corn, remove the leaves and silk

Spice Rub:
1 tbsp paprika
2 tsp sea salt
1/2 tsp fresh ground black pepper
1 tsp packed light brown sugar
1 tsp ground cumin
1 tsp Keen's Mustard Powder (not sure if available in the States, but this stuff is the bomb!)
1/2 tsp onion powder (I crused about a tbsp of onion flakes in my mortar)
1/2 tsp garlic powder
1-2 tsp olive oil to coat the tenderloin with

Sauce:
3/4 cup apple cider vinegar
3 tbsp packed brown sugar
2 tbsp ketchup
1/2 tsp sriracha sauce

Secret Sauce

Method:
At least 3 hours before you want to bbq, prepare the spice rub.  Spread out a big piece of Saran Wrap and lightly oil the tenderloin.  Work the spice rub into the tenderloin with your fingers and wrap it up tightly in the plastic - then throw in the fridge for 3-6 hours.

You can reserve extra spice rub as long as you didn't touch it
with your ditry pork hands!

Thirty minutes before you're wanting to cook, remove the tenderloin from the fridge and let come to room temp.  Preheat your bbq to medium high.  Chuck the tenderloin on the bbq and grill for about 20 minutes, turning occasionally - be patient and let grill marks appear yo!

After one turn... foiled corn in the background...

Now it's time to make the sauce - combine all of the ingredients in a small saucepan and bring to a simmer over medium heat - make sure the sugar is dissolved.  Remove from heat and set aside till you're ready to serve!!

Back to the bbq: when the internal temp gets to about 140-145, remove from the bbq and let rest for about 15 minutes.  Slice, drizzle with the sauce and serve!!  With more of the spicy sauce if you're inclined!  And the buttery yummy corn!  Oh and I also had some potatoes ;)

 
So looking forward to a summer of grilling goodness!!

Spicy Shrimp Quinoa Bowl

Do you ever get home after work and want a healthy dinner but don't really feel like cooking?  Here's a strategy I have been using lately: cook a larger than normal batch of quinoa at the beginning of the week and you'll be half-way there to a healthy dinner like this quinoa bowl!  Or, sprinkle it into salads for a boost to your lunch salads!

Spicy Shrimp Quinoa Bowl
Ingredients:
1/2 lb raw shrimp
1 1/2 cup cooked quinoa (cooked in chicken broth)
1 tbsp grated ginger
1 tbsp minced garlic (about 2 large cloves)
1 tsp sriracha chili sauce
1/2 cup frozen or fresh peas
1/4 cup diced red pepper
1/4 cup chopped cilantro
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp agave syrup

Method:
Get everything ready before you start cooking: grate your ginger, mince your garlic, chop the red pepper and cilantro and set aside.  In a medium sized non-stick skillet or wok, heat sesame oil and add the shrimp.  Cook for 4-5 minutes and add the garlic, ginger and sriracha.

Continue cooking until bubbly.

Add the peas, pepper and cilantro and stir-fry for a couple minutes, until peas are heated through.

Serve on top of warmed quinoa and dinner is served!!

Most Amazing Ribs EVER

Recently I had the pleasure of eating the most delicious freaking pork ribs I have ever had in my life.  Ever.  They were fall-off-the-bone, sticky, chewey, finger-licking good, AMAZING.  And made with love by my buddy Jean-Guy.  He has graciously shared his recipe with me and now I am sharing with you.  Be prepared to have your minds blown with this recipe - it will revolutionize the way you cook ribs - no more boiling them for hours and stinking the house up to high heaven - no, those days are over my friends. 

Best Ribs in the World!

Ingredients to make about 4 racks of pork side ribs (10 lbs-ish):

BRINE
3 cups apple juice
1 cup orange juice
3 tbsp worchestershire sauce
3 tbsp red wine vinegar
1 tbsp dijon mustard (PC brand is still the best by far)

RUB
1 cup brown sugar
1 tsp each of: cumin, chili powder, cayenne pepper, white pepper, parprika, cajun spice

Method:
Preheat oven to 250degrees.  Get out a couple roasting or baking pans (you know the standard 11x17 pans - number depends on how many racks of ribs you are doing, but enough to be able to arrange the ribs in a single layer).  Whisk all brine ingredients in a bowl and set aside.  In another bowl, combine the rub ingredients. 

Being organized! 

Salt both sides of the ribs with sea salt.  Coat the meaty sides of the ribs with the rub. Get your roasting pans ready by dividing up the brine equally between them. 

Place the ribs meaty side down into the brine (this is the side that is now covered in rub).

Ready for the oven

After about 5 hours...

Bake at 250 degrees for 4-5 hours.
 

Basting away in margaritaville....

Finish the ribs off on the bbq and baste with either the sauce you have been cooking the ribs in all day OR do what I did and baste with bbq sauce with sriracha sauce for a spicy kick!

tender, chewy-licious!

You are welcome!