Tuesday, March 9, 2010

Tasty Tuesday D-Lish Dish...

Going Rogue. That is how we cook. We rarely follow recipes, and we don't pre-plan our meals days in advance. We just take what we have available and make it work. Luckily, our weekly delivery of fresh produce from Greenling keeps us stocked with fruits and veggies, and we try to have a good selection of meats available in the freezer (also from Greenling). So after taking a quick look at our inventory, we decided on grilled pork tenderloin and a roasted vegetable medley of sorts. It was super easy to make, and by dividing up the work we got it all done in about 25 minutes.

And since so many of you have asked for some recipe ideas, we grabbed the camera and shot a few photos. This recipe also follows our paleo eating habits, which leaves out all grains, dairy, and potatoes, among other things. With food this good, we don't miss mashed potatoes. OK, sometimes, but we have substitutes. We had planned to make mashed sweet potatoes with this meal, but in typical Renfrow style we forgot all about them until we sat down to eat. Next time!

Pork tenderloin on the grill:
Pork tenderloin
any other spices or rubs you like
olive oil

Fire up the grill, on the highest temperature. (I'm pretty sure you know how to fire up the grill I just liked this shot of the sky in the background)

I lay the tenderloin out on some wax paper, generously apply the salt and pepper and rub it in. Before it goes on the grill, I roll it in a thin layer of olive oil. Then throw on a few sprinkles of additional salt and pepper and yell "BAM!!!" Or don't. Your call.

I cook the tenderloin for 5 minutes on each side. OK, a tenderloin is circular, so assume it has 4 sides, not 2. After all 4 sides have cooked, it is time to remove it from the grill. If you get a really thick piece of pork, it may take 6-7 minutes per side.

Place the cooked tenderloin in foil and wrap it tightly. Let it rest for 10-15 minutes (it will continue to cook) while you finish that beer and help get the kids ready for dinner.

After the 15 minutes or when you have finished your beer whichever comes first, unwrap the tenderloin and slice to serve.

Vegetable Medley:
Preheat oven to 375 degrees
Substitute any vegetables you have on hand... this was what looked good for us tonight

mini sweet bell peppers
12 mushrooms
15 asparagus spears
3 large garlic cloves
1/2 of a lime
Olive Oil

Chop the vegetables to your liking. Or don't... we like to keep things bite size for the girls.

Crush and roughly chop 3 cloves of garlic

Drizzle about 2 tablespoons onto a baking sheet that is big enough to hold all of your veggies

Throw vegetables and garlic on baking sheet.

Add Salt and Pepper... again to meet your taste buds... but watch your salt ;)

Get your hands in there and make sure all the veggies are covered with the olive oil.

Throw in the oven for about 25 minutes. I like to give my veggies a stir after the first 10-12 minutes.

Keep an eye on them your oven might be different from ours. I like to pull them out when they start to get that dark roasted look to them.

Tonight we had some limes on hand so once the medley came out of the oven I squeezed a little fresh lime juice over it. It really gave it a fresh twist.

Plate on your finest china... (you might have this same pattern at your house)

And eat up!!!

It's not exact but it is tasty and we have fun with dinner... enjoy!


  1. I will have to try the fresh squeezed lime idea! I have a grill basket that I love to use on the grill for veggies. You guys should try that too!

  2. I do the veggie thing a lot with brussel sprouts, yellow squash and zuccini, carrots and asparagus as well with the lime over it and it is yummy yummy

    Aunt Robyn

  3. That looks yummy! I love grilling veggies!