Citrus Glazed Pork Tenderloin

As I sit here looking at my demolished kitchen, I am day dreaming back to the beach, sand between my toes, cold beverage in hand, and lunch on the grill ::sigh::. This is a recipe I had the opportunity to use twice this summer, so of course they made their way into tasty tacos on Labor Day weekend. You could serve these up with yummy summer salads, or matched up with delicious mango salsa in a taco (see below).
From: Weber's Art of the Grill Deck
2 tbsp ketchup
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
2 tsp grated orange zest
1 tsp hot chili sauce (I used sriracha)
1 tsp sesame oil
1/2 tbsp soy sauce
1 1/2 tsp curry powder
2 pork tenderloins, 3/4 to 1 pound each

To make the marinade whisk together the first 8 ingredients in a bowl. Add the tenderloins to the bowl and coat well. Cover and refrigerate for 3 hours or as long as 8 hours.
Lightly brush the cooking grate with vegetable oil. Remove the tenderloins from the marinade, wiping off most of the marinade and grill directly over medium heat, turning once, until the center is barely pink (the internal temperature should be 155F to 160F), 20-30 minutes.
Remove the tenderloins from the grill and let rest for 4-5 minutes before carving and serve warm.

Taco- Rubbed Flank Steak

You know we went to the beach last weekend, so you know we ate well! Taco's have been a bit of a theme this summer, so we kept it going. I first tried this recipe when we hit the Shore with Mr. Smith's peeps last month and liked it so much that a repeat was necessary! This rub stays well in the spice rack so make a double batch and use it on chicken, pork or skirt steaks just as easily. And if you do choose a flank or skirt steak, be sure to cut against the grain to help keep the meat nice and tender.

Taco- Rubbed Flank Steak
From: About.com
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2-1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon sugar
1 medium lime
2 pounds flank steak

Preheat grill on high or preheat broiler.
For rub, combine chili powder, cumin, oregano, cayenne, salt, and sugar in a small bowl.
Squeeze lime over steak and rub juice into meat. Rub with chili-powder mixture to coat completely.
Grill steak or broil 5-6 inches from heat until desired doneness (about 4-5 minutes on each side for medium-rare to 15 minutes per side for well-done).
Let meat rest for 5 minutes under a tented piece of aluminum foil before cutting in order to keep it tender and juicy.

Coffee and Pepper Crusted Steak

In my former life as a corporate event manager, my crew traveled to Arizona every spring to put on our annual conference. As anyone in the business knows, after smiling and putting out fires for a week, all you want on Friday is a place that no one knows you and you can drink the coldest beer known to man. In Scottsdale, Don & Charlie's is such a place. They also have the most amazing steak tips to help you with the beer. While this is not their recipe, it comes pretty close, and I use it on tips as well as sirloins. So bust open a Bud heavy and enjoy.


Coffee and Pepper Crusted Steak
Adapted from: Weber's Art of the Grill Deck: Recipes for Outdoor Living
1 tbsp whole coffee beans
2 tbsp whole black peppercorns
1 tbsp sea salt
4 New York Strip steaks, or alternately use steak tips

Grind the coffee, pepper and salt in a food processor, or spice grinder.
Rub the mixture on both sides of the steak.
Grill the steaks until desired doneness, and let rest for 3 minutes under aluminum foil.
Serve warm.