Pork Pitas with Chutney Sauce

Serves 4
Prep Time: 4 minutes, Cooking Time: 15 minutes

1 (1-pound) pork tenderloin, split in half lengthwise, almost all the way through
1 teaspoon smoked hot paprika
1/2 teaspoon salt
1/2 cup plain fat-free Greek yogurt
2 tablespoons fruit chutney (I used Mango)
4 whole wheat pita breads, warmed
2 cups baby arugula

1. Spray grill with nonstick spray. Preheat grill to medium-high heat. Sprinkle pork with paprika and salt. Place in grill pan and cook until done, about 7 minutes on each side.

2. Meanwhile, to make sauce, stir together yogurt and chutney in a small bowl; set aside.

3. Halve pita breads; fill each half evenly with pork and arugula. Drizzle with sauce and serve at once.

Results: Hmmmmm...I'm not sure how I feel about this recipe. By itself, the chutney sauce was good. The pork was good. But together, this recipe just seemed weird to me. Maybe it was the texture of the whole wheat pitas. I'm not sure, but I just wasn't a fan of this. The boys HATED this. Chris, on the other hand, thought this was delicious.

Grilled Pork Tenderloin with Chipotle-Peach Glaze

Serves 4

2 teaspoons chili powder
2 teaspoons brown sugar, divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 (1-pound) pork tenderloin, trimmed
1/2 cup peach preserves
1 tablespoon apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced chipotle in adobo sauce
4 peaches, halved and pitted

1. Spray grill rack with nonstick spray. Preheat grill to medium-high heat.

2. Combine chili powder, 1 teaspoon of the brown sugar, the cumin, garlic powder, and 1/4 teaspoon of the salt in a small bowl. Rub mixture all over pork to coat. Stir together preserves, vinegar, mustard, chipotle, and remaining 1 teaspoon brown sugar and 1/4 teaspoon salt in small bowl. Set aside.

3. Place pork on grill rack and grill, turning occasionally, 15 minutes. Brush pork with 1/4 cup of the preserves mixture and grill, turning, until pork is glazed and browned, 6-8 minutes longer. Transfer pork to cutting board and let stand 5 minutes.

4. Meanwhile, lightly spray peaches with nonstick spray. Place on grill rack and grill, brushing with remaining 1/4 cup preserves mixture, until slightly softened, about 2 minutes on each side.

Cut pork into 12 slices and serve with peaches. Served with Lemony Fennel and Radicchio Salad from this recipe.

Results: This was my Mother's Day dinner, so I can't vouch for the prep time or the cooking time, but Chris didn't have any problems making it. I think the cooking time for the pork needed to be longer. Peaches are no where near being in season in Colorado, so we couldn't find any. I'm looking forward to making this again with the peaches, which sound really good. The pork was delicious! I loved the flavor the peach sauce added to the tenderloin.

Southwestern Grilled Pork Tenderloin

Serves 4
Prep Time: 3 minutes, Cooking Time: 25 minutes, Marinating time: at least 1 hour

1 Tbsp chili powder
1 1/2 tsp sugar
1 tsp black pepper, freshly ground
1 tsp table salt
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp ground cumin Seed
1/8 tsp cayenne pepper
1 1/4 pound(s) lean pork tenderloin, trimmed
1 tsp canola oil

1. To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours.

2. Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high. Place the pork on the grill rack. Grill, turning once, 18 to 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices.

Served with couscous and salad

Results: A super easy rub to make and it was very tasty. Henry said is was good, but too spicy (yet he ate all of it) and even Chris thought it was too spicy. I thought it was perfect, but next time, I'll cut the spices down by half to keep the tender men in my life happy.