30 March, 2015
Grilled Pork Tenderloin with Smashed Potatoes and Corn
What great weather to be grilling in! This is a very standard and easy recipe that is sure to please the whole family.
I’m not going to provide a recipe because it’s so simple. Place your pork tenderloin in a marinade for at least an hour. I like to use a teriyaki glaze. Then grill it to an internal temperature of 160 degrees. Make sure to let the pork rest for 5-10 minutes before slicing.
10-12 small Yukon gold potatoes
2 T butter
2 cloves garlic
salt and pepper
Pre-heat the oven to 425 degrees. Place potatoes in a large stock pot of water. Bring the water to a boil and boil potatoes for 8 minutes. Remove the potatoes from boiling water and place into a bowl filled with ice water. This process is called blanching. You cook your vegetables and then halt the cooking process. This will prevent the potatoes from getting to mushy. After a minute drain the potatoes. Meanwhile spray a cookie sheet liberally with cooking spray or line with parchment paper. Melt the butter in microwave and add 2 cloves crushed garlic as well as spices. Toss the potatoes in the butter and spread them out on a cookie sheet.
Take the bottom of a glass and press it on top of each potato smashing it halfway. You want them to flatten out to about a 1/4 inch each. Be careful while doing this sometimes the potatoes slip out from under the glass. Then bake in the oven 25 minutes or until crispy on top.
This also requires no formal recipe. Husk your corn and spread with butter and spices. Then wrap in foil and toss on the grill for 20 minutes.
As a meal 500 calories