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One - Two - Three - GrillIt's grilling time! Open a can of something cold and grill this week's recipe - a wonderfully-prepared pork tenderloin. Also, be sure to check out all the new stuff in the Lone Star List after the recipe.
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Enjoy this Texas Cooking recipe and have a great week!
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One of our favorites, this recipe may be tailored to feed a family or a dinner party. If you do halve the recipe and use two 1-pound tenderloins instead of four, make the same amount of marinade as called for in the recipe. If you're feeding a large gathering, double the number of tenderloins, as well as the marinade. In any case, you'll get raves however many you're serving.
Which chiles to use are a matter of personal taste. We used a mix of ancho and pasilla chiles -- very flavorful, but not so hot as to mask the flavor of the tenderloins.
- 4 pork tenderloins, about 1 pound each
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup dried, crushed chiles (New Mexico, ancho, cascabel, chipotle or serrano, in order of mildest to hottest)
- 4 cloves garlic, minced
- 1/2 cup fresh lime juice (about 3 large limes)
- 1/2 cup olive oil
- With a sharp knife, remove the "silver skin", a thin membrane surrounding tenderloins, if it is present.
- Mix all marinade ingredients and marinate tenderloins in a glass or plastic container or heavy-duty freezer bag for several hours or overnight. (You can control the heat of the marinade with the amount and type of chile you select.)
- Before grilling, remove the tenderloins from the refrigerator and let them come to room temperature.
- Preheat your grill. Remove the tenderloins from the marinade, and discard the marinade. Grill over high heat for 10 minutes, turning frequently, to sear. Then, move the tenderloins to a cooler part of your grill or, if you are using a gas grill, reduce the heat, and cook, turning frequently, until an instant-read meat thermometer registers 145°F degrees.
- Remove from heat, wrap tenderloins well in aluminum foil, and allow them to rest for at least 5 minutes. (This last step is important because the tenderloins will continue to cook after removing them from the heat.) Slice on the diagonal and serve with sliced avocados, onions and tomatoes.
Note: If using two 2-pound tenderloins, grill as above but turn to expose all four sides of each tenderloin to the high heat for 3 to 4 minutes. Finish on lower heat, use your instant-read thermometer and wrap in foil, as above.
The serving dishes in our photograph are Fiesta dinnerware.
Lone Star List
Important Texas stuff this week:
- A Pleasant Little Kitchen: Cherry Chocolate French Toast , A Sweet Pea Chef: 4 Ingredient Strawberry Frozen Yogurt, Smoking Ho: Brisket Fried Rice recipe, Addicted 2 Recipes: Joanna Gaines Lemon Bars, Evolving Table: Green Beans Almondine with Garlic, So Much Life: A Month without Sugar, Imperial Sugar: Peachy Cobbler, Monkey Bites visits Loro, Kitchen Concoctions: Tips for Hosting Overnight Houseguests, Sweet Life's Kiwi Margarita recipe.
- Events!! Houston Greek Fest is here! Thursday May 17 to Sunday May 20! 2018 is San Antonio's official 300th birthday! Keep up with events for their tricentennial at 300 San Antonio, Galveston Historic Homes Tour May 12 & 13, Hill Country Food Truck Festival in Luckenbach, Texas, June 23 More information
- Texas Monthly BBQ: Calorie Counts and Barbeque Don't Go Together.
- Texas Monthly: David Chang's "Ugly Delicious" Netflix series gets barbecue wrong.
- Addie Broyles: Up your picnic, potluck game with this pimiento cheese pasta salad
- Food Fidelity: Best Damn Chicken Salad Sandwich Ever recipe
- Dinner A Love Story: Dinner for the Road Hot Chicken Sandwiches with Caramelized Onions and Special Sauce
- Cookbook Review: Hard Core Carnivore by Jess Pryles --- Buy the book on Amazon
New Cookbooks We're Reading
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
- What's a Zucchini? And Other Questions Americans Once Asked - The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
by Daniel Stone
- Houston Chronicle: Shiner Beer bringing out a sea salt and lime-infused beer for summer, but what will it taste like?
- Fort Worth Weekly: Q & A with author of "Texas Cocktails", Nico Martini.
- MySA: Everything you need to know about the 2018 Barbacoa and Big Red Festival.
- NYT: Why Work When You Can Procrastibake? .
- Texas Standard: Who Owns San Antonio Cemetery Where Well-Known Local Names Are Buried?
- May is Preservation Month - Texas Historical Commission: Historic Neon Signs around Texas
- Quanta Magazine: A New Economic Theory on Bird Migration
- Urban IPM: Are these ants or termite swarmers? (PHOTOS)
- Texas Parks & Wildlife: Explore Texas State Parks this Spring.
- What to do this weekend? Visit a Farmer's Market! COMPLETE LIST OF FARMERS MARKETS IN TEXAS
Goliad State Park & Historic Site by Texas Parks & Wildlife - Great VIDEO!
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