Orange Marinade Grilled Pork Tenderloin

I found a recipe and tweeked it able for an orange juice marinade grilled pork tenderloin that called for grapefruit juice, which i find bitter. I changed it up and while putting together the marinade yesterday morning, I though orange juice and thyme...this is a strange combo, but it works so well together, so I present to you Orange Marinade Grilled Pork Tenderloin....

Ingredients:
1-1/2 lb Pork Tenderloin
1-1/2 c orange juice
2 tsp Dried Thyme
1 tsp salt
1 tsp pepper

Mix all in a gallon bag, and place pork tenderloin in the marinade. I marinade it while I'm at work so at least 9 or so hours. Temper the meat before putting it on the grill. (We learned this from Michael Simon on "The Chew" to let it warm up a bit before slapping it on the grill. I don't remember why but it does seem to make it better, or a little more juicy I think.) Grill on Medium Heat for about 20 minutes or until done. We did about 20 minutes and it turned out like the above. We also use a smoke box on the grill which adds a little extra flavor to the meat.

It was juicy and amazing and will have to be done again!

We paired this with Grilled corn and some grilled potatoes, a favorite in our house.

Friends and Food

Some friends of ours, one of KC's co-workers and his wife have a blog they started, it encompass a lot of things going. Good eats, time with friends and projects around their house. It seems like Eric and Kelly always have something going on.

Fireside Dreamers

They have posted a number of recipes as well, just take a jaunt around their blog. They too like to try new recipes and try out new foods as well. They were part of the inspiration for why I started posting my recipes on this blog to share with everyone. So if you get a change, go check them out and see what they have going on.


Upcoming recipes I'll be posting this weekend:
-Fruit Salsa and Cinnamon Sugar Tortilla chips
-Creme Brulee French Toast
-Stuffed Flank Steak
-Roasted Red Peppers

And a few more...

Easy Beef/Chicken Broccoli Stir Fry

Tonight I made a new favorite, and realized the first time I made it, that things that seem complicated are that hard to make sometimes, and the things that seem they would be easy, seem to be the most complicated... explain that one to me.... anyway, tonight is a new favorite, last time it was beef this time I went with chicken. And its simple so any of you can do it, I swear!

Easy Beef/Chicken and Broccoli Stir-fry

Servings: 4             
                                    

Ingredients
3 tablespoons cornstarch, divided                                
1/2 cup water, plus 2 tablespoons water, divided                                        

1/2 teaspoon garlic powder                                    
1 lb boneless round steak or 1 lb chicken - cut into thin strips        
2 tablespoons     vegetable oil, divided                                     

4 cups broccoli florets                                         
1 small onions, cut into wedges                                     
***any other veggies, below are just ones I have added before 
1 medium zucchini
1 medium yellow squash
2 cups mushrooms



1/3 c soy sauce                                              
2 tablespoons brown sugar                                         
1 teaspoon ground ginger                                         
hot cooked rice                                                                                                                                                    

Directions
                                

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add meat and toss.
3. In a large skillet or wok over medium high heat, stir-fry meat in 1 tablespoon oil until beef reaches desired doneness or chicken is cooked; remove and keep warm.
4. Stir-fry broccoli and onion (and any other veggies) in remaining oil for 4-5 minutes.
5. Return meat to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

Zucchini Bites

Zucchini Bites

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup Italian bread crumbs
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.


Notes: 1 medium zucchini made 2 batches of these and I used my micro-plane grater to grate them.