Not just once, but twice
Twice this week (and it’s only Wednesday!) I’ve cooked and it’s turned out well. Even better than that, I even remembered to take pictures. I might turn into a foodblogger yet!
There was nothing terribly groundbreaking about Monday night’s dinner. These were rehashed recipes, but thrown together in a new combination.
Here we have grilled tuna steak which was marinated in lime juice, olive oil, and Old Bay. Corn on the cob done in my new favorite way – grilled with lime, salt, and cayenne. And a quick bean salad consisting of canned (rinsed) beans, minced onion, jalapeno, lime juice, garlic, olive oil and cilantro.
Tonight I got a bit more adventurous.
Mustard crusted grilled pork tenderloin with mustard dill sauce, honey glazed sweet potato, and grilled asparagus. I found the recipe for the pork online somewhere and really liked it for its simplicity. Coat a pork tenderloin with a jar of stone ground mustard and 2-3 tsps of kosher salt. I only used half a jar of mustard since I only used one of the tenderloins in the package. Place the tenderloin on the grill (lowest setting) for 20 minutes on the first side, then flip and cook for another 15-20 minutes, until it reaches 165 F.
The asparagus has become a standby around here. We love it! If you’ve never grilled asparagus, I recommend getting to it. Toss trimmed asparagus spears with olive oil and kosher salt and place on the grill. I leave them there until they get a little blackened in spots.
Finally, the sweet potatoes. I had no recipe for these, just pulled something out of my head. It was mildly based on the fried sweet potatoes that my gran used to make for Pop. I peeled a sweet potato and sliced it into large slabs. These were placed on the grill for 10 or so minutes, until they looked ready to flip. After flipping them, I brushed warmed honey onto the top side. Once I thought the other side was about done, I flipped them again and brushed honey on the other side, giving it a few more minutes on the grill for the honey to sort of carmelize.
While everything else was cooking (believe me when I say I was running back and forth like crazy) I made a mustard dill sauce in the kitchen. I got the recipe from Get Saucy, a cookbook I have on hand. I had feared that the pork would be dry, as I tend to cook the daylights out of either pork or chicked because I seem to have some deep seated fear of undercooked meat (except beef, which I prefer medium). However, by cooking the pork slowly over very low heat, it was quite moist. The sauce was a great complement for it though.