Monday, Monday

Hi all!

All great weekends must come to an end! But today was a beautiful Monday! The weather could not be better. It's a perfect 70 degrees out with just a gentle breeze, perfect for a light jacket. It makes me want to run out and get pumpkins and apple cider!!! The pumpkins will be had of course...but the cider, I think I'm going to save that as a special treat once in September and on Halloween. We have a local cider mill (not so local to me now that I've moved) but I still will make it a point to go. You can also walk out into the fields (it's a good 2 miles) to pick your own pumpkin...so I figure I'll get some exercise, get some pumpkins and enjoy my cider!!

As you can all probably tell, I'm obsessed with autumn...:D I'm a happy camper! Love this time of year!

Today's recipe doesn't have anything to do with fall though, I decided to use up my end of summer recipes and this one is a favorite. It's so easy to make!!


Tequila Pork
Servings: 12

Ingredients

3 minced garlic cloves
1 green onion minced
1 jalapeno pepper seeded and minced
3 tablespoons fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
2lbs pork tenderloin (Ideally 2 (1lb) tenderloins)

Directions

1) Combine garlic, onion, jalapeno, cilantro, lime juize, tequila, orange juice, cumin and chili powder in a large heavy duty plastic bag, shake well.

2) Cup pork into 12 (approx 1/2 inch) slices and add to the bag with the marinade. Cover and chill for approx 1 hour, turning occasionally.

3) Grill covered over high heat 3 to 4 minutes on each side or until meat thermometer reads 160 degrees

Serving suggestions: Serve over couscous or with brown rice and seasonal vegetables.

 

Nutritional Breakdown