Tuesday, May 21, 2013

Grilled Pork Tenderloin

One of our last meals at home before jet setting, the chef made juicy grilled pork tenderloin. 

He served it over a bed of wild rice, goat cheese, sunflower seeds, and sauteed spinach. It was tasty and filling without over-stuffing us. It's a definite keeper from EMeals. 

Recipe from EMeals: serves 2
1 Tbs olive oil
1 Tbs honey
2 tsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 lb pork tenderloin

Preheat grill to medium heat (the chef used our George Forman because we don't have a grill)
Combine oil, honey, chili powder, cumin, salt, and pepper in a small bowl.
Rub mixture over tenderloin and grill for 20-25mins or until thermometer reads 145 degrees, turning once. Transfer to a cutting board. Let stand for 5mins before slicing

For side dish:
1 Tbs olive oil
5oz baby spinach
2 Tbs pine nuts toasted (used sunflower seeds)
1 oz crumbled goat cheese
2 tsp fresh lemon juice
Wild rice

Heat olive oil in a large skillet over medium heat. Add spinach, cook, stirring constantly, 2mins or just until wilted.
Season to taste with salt and transfer to a serving bowl. Sprinkle with pine nuts and goat cheese. Drizzle with lemon juice. Cook rice according to package.

Serve tenderloin over bed of rice and spinach. Enjoy!

Linking up with Jessica and Ashley


  1. This looks so good! Looks like something I would order in a restaurant! Glad you were able to join us this week! Hope you're having a great time in Europe!

  2. I really want to get a grill!