Monday, June 20, 2011

Jen's "Zingy" Grilled Pork Tenderloin

2 Pork Tenderloins
½ cup Light Soya Sauce
4 Tbs. Sweet Red Chili Sauce
1 Tbs. Agave Syrup
2 Tbs. Vegetable Oil
4 Tbs. Green Onions, chopped and minced
1 ½ tsp. Curry Powder
4 cloves Garlic, minced
1 Tbs. Frank’s Red Hot
1 ½ Tbs. Worcestershire Sauce

  1. Mix all sauce ingredients.  Reserve ½ cup of sauce for pouring over meat after cooked.  
  2. Choose one of the following marinating options:
  3. Ziploc Marinade:
    Food Saver Marinade:
    Place meat in a Ziploc bag
    Place meat in Food Saver Marinade container
    Squeeze out air
    Process through 1 Food Saver marinade cycle
    Marinate overnight
  4. Preheat BBQ / Gas Grill for 3 – 5 minutes, scrape grill clean with grill brush, adjust the temperature to medium – high (400 - 450°F).
  5. Brush the grill with canola oil to prevent sticking
  6. Grill on all four sides, about 3-5 minutes per side until nicely browned, basting with marinade every time flipped (except the last time). For maximum flavor and tenderness cook to an internal temperature of 145 - 150°F.  Remove tenderloin from BBQ and loosely tent for 5-10 minutes, this will allow for the internal temperature to rise to 160°F. 
  7. Heat reserved sauce. 
  8. Slice Tenderloin crosswise and serve over rice with the heated sauce

Wednesday, June 8, 2011

Carrot Cake

This one is for you, Sheila.

Carrot Cake
Preheat oven to 350 F

You have the option of using pineapple chunks or raisins for this recipe,  if you are going to use raisins, place 1 cup of raisins in a small saucepan and pour in enough water to cover the bottom of the pot, cover and heat until water is evaporated or raisins are plumped up.  Remove from heat, drain, set aside to cool. 

While raisins are plumping, combine and mix well:

1 1/2 cup Canola Oil
1 1/2 cup Sugar
2 Eggs, beaten
2 cups grated Carrot
3 tsp. Vanilla

In a separate bowl, combine and sift:
2 1/2 cups Flour
1 tsp. Salt  
1 tsp. Baking Soda
3 tsp. Cinnamon

Combine dry ingredients to wet ingredients and mix thoroughly, stir in the raisins (or 1 cup drained pineapple chunks) 

Pour into a greased 9x13 pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. 

Cream Cheese Frosting

8 oz. Cream Cheese
1/2 cup Margarine

2 tsp. Vanilla

Beat until fluffy.  Gradually add:
3 - 4 cups powdered sugar (depending on how sweet you like it)
Mix until smooth. 
Spread on cooled cake.