Page 16 - UGI_Fall_2019

naturallyGood

Grilled PorK TeNderloiN

INGREDIENTS 5 Grill the tenderloin for 12
1 pork tenderloin (1 to 1 1/2 pounds) minutes to 15 minutes.
1/4 cup lightly packed dark brown sugar Place the tenderloin
1 teaspoon kosher salt over direct heat. Cover
1 teaspoon smoked paprika and cook, flipping the Photo courtesy of Joe linGeman
1/2 teaspoon onion powder tenderloin only once, until
1/2 teaspoon garlic powder the internal temperature
reaches 140°F to 145°F, five
DIRECTIONS minutes to seven minutes
1 Trim the pork tenderloin. Using a thin, per side. Move to indirect
sharp knife, remove any connective heat if the tenderloin starts
tissue (silver skin) and fat from the to char too much, and
surface of the tenderloin. continue to cook until it
2 Make the rub. Combine the sugar, reaches the correct internal
salt, paprika, onion powder and garlic temperature; about 18
powder in a small bowl. minutes total cook time. RECIPE NOTES
3 Rub the tenderloin. Pat the spice rub 6 Wrap and rest the tenderloin. Remove Make ahead: The tenderloin can be
onto the surface of the tenderloin and the tenderloin from the grill to a clean trimmed and rubbed up to 24 hours in
set aside while you prepare the grill. You cutting board and tent loosely with advance. Remove from the refrigerator 30
can also tightly wrap the tenderloin in aluminum foil. Rest for 10 minutes; minutes before grilling.
plastic wrap and refrigerate the rubbed the meat will finish cooking from Storage: Store leftovers in an airtight
pork for one hour or up to overnight. the residual heat, and the juices will container in the refrigerator for up to
4 Prepare the grill for zone cooking. For a redistribute for optimal flavor. three days.
gas grill, heat one side to high or medium- 7 Slice and serve. Slice crosswise into thin
high heat and leave the other side unlit. pieces before serving. source: WWW.thekitchn.com

mexiCaN Grilled CorN

INGREDIENTS 3 Turn the corn so it gets
4 ears corn cooked evenly all over.
1/2 cup mayonnaise 4 Mix the mayonnaise, sour
1 1/2 cups sour cream cream and cilantro together.
1/4 cup freshly chopped cilantro leaves 5 Grate the Parmesan in
1 cup freshly grated Parmesan another bowl.
1 lime, juiced 6 While the corn is still warm,
Red chili powder, to taste slather with mayonnaise mix.
2 limes cut into wedges, for garnish 7 Squeeze lime juice over
the corn and shower with
DIRECTIONS Parmesan.
1 Remove the husks of the corn but leave 8 Season with chili powder
the core attached at the end so you have and serve with extra lime
something to hold on to. wedges.
2 Grill the corn on a hot grill or cast-iron
griddle pan until slightly charred. source: WWW.foodnetWork.com