Tonight I made a Grilled Pork Tenderloin with Garlic-Orange Vinaigrette, Curried Couscous Salad, and an Arugula Salad with Red Grapes and Sunflower Seeds. The combination of colors, textures and flavors was outstanding.
I had made the salads earlier in the day, so about an hour before dinner, I poured the marinade ingredients in a large ziplock, added the pork and let it marinate for an hour or so. Then I grilled it for about 15 minutes and dinner was ready.
As an added bonus, the kiddos are off to camp, so I didn't have to worry about who won't eat scallions, who's a vegetarian this week and whether we'd have additional bodies at the dinner table, all of which tend to derail my plans faster than you can say "teenagers."
If anyone wants the salad recipes, let me know, and I'll post them.
Grilled Pork Tenderloin with Garlic-Orange Vinaigrette Serves 3
2 T. orange juice 1 T. olive oil 1 clove garlic, chopped or pressed 1/2 teaspoon cumin salt and pepper 1 lb. pork tenderlion Vinaigrette: 2 T. orange juice 1 T. olive oil 2 teaspoons Dijon mustard 1 1/2 teaspoons honey 1 clove garlic, chopped or pressed salt and pepper
Combine first 6 ingredients (orange juice through pork) in a large ziplock bag and marinate in the refrigerator for 1 - 2 hours. Meanwhile, in blender or the cup of an immersion blender, combine vinaigrette ingredients and blend until smooth. Set aside. Preheat grill to medium-high heat. Oil grill racks and grill pork for 3-4 minutes on each side, for a total of 12 - 20 minutes, or until pork is 145 degrees on a meat thermometer. Let pork rest at least 10 minutes before slicing. Serve pork drizzled with Garlic-Orange Vinaigrette.