Monday, May 18, 2009

Couple of Recipes

John and I bought a grill the other weekend and have been busy grilling away. One of the first things we made was a Grecian Pork Tenderloin. Note on the recipe - I cut out some of the oregano. 6 Tbsp just seems like a lot to me but use your own judgment!

Ingredients:
1 1/2 cups fresh lime juice
3/4 cup olive oil
6 cloves garlic, sliced
2 teaspoons salt
6 tablespoons dried oregano
2 (1 pound) pork tenderloins

Directions:
1. Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2. Preheat grill for medium heat.
3. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

The other recipe was one I just decided to try because I had a giant hunk of brie leftover. It turned out pretty good! I added some grilled chicken to my version, used penne pasta and also heated the garlic, basil and tomato mixture. The brie I added at the very end.

Fettuccine with Basil and Brie

Ingredients:
12 ounces dry fettuccine pasta
4 large tomatoes, seeded and chopped
2 cloves garlic, minced
1 1/2 cups cubed Brie cheese
3/4 cup chopped fresh basil
1/2 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:
1. In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.
2. In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
3. Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.

Enjoy!

3 comments:

  1. So which one are you bringing tomorrow? (insert cheesy grin here)

    ReplyDelete
  2. LOL Stephanie! I'm actually not bringing either of these, but will bring something else and some wine of course!

    ReplyDelete
  3. That fettuccine sounds so good!

    ReplyDelete

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