Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
- granulated sugar
Fast, easy to fix and very tasty
- boneless skinless chicken breasts
- olive oil
- onion
- garlic cloves
- chicken broth
- sour cream
- kosher Salt
- black pepper
- finely chopped shallots or onions
- extra-virgin olive oil
- grated reduced-fat Parmesan cheese
- farfalle pasta
- cremini mushrooms
- thin asparagus
- mascarpone cheese
- walnuts
- freshly grated Parmesan
Shiitake mushrooms add an earthy flavor to this colorful dish.
- Marinade
- water
- soy sauce
- finely chopped gingerroot
- rice vinegar
- honey
- Stir-Fry
- cornstarch
- uncooked vermicelli
- oil
Pea pods, peppers and mushrooms flavor a 15-minute simple soup.
- dried rosemary leaves
- snap pea pods
- soy sauce
- Ingredients:
- Flour -- all purpose
- Nonfat dry milk powder
- Salt
- Sugar
- Buttermilk
- Cocoa -- unsweetened
- Baking soda
- Large egg whites
- Vanilla
This is a good thing to do with old bananas.
- shortening
- eggs
- flour
- baking powder
- salt
- cinnamon
- chopped nuts
- kosher Salt
- black pepper
- finely chopped shallots or onions
- extra-virgin olive oil
- grated reduced-fat Parmesan cheese