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<p>[QUOTE="Pickin and Grinin, post: 4285742, member: 73995"]Tonight's dinner. Stuffed red sauce pork tenderloin on the Barbie!</p><p>This is a good two person dinner. Warning spicy version.</p><p><br /></p><p>I love spicy, the kid even more than me. Not to mention that most peppers are high in antioxidants.</p><p><br /></p><p>For this one I use an 8X8 inch aluminum pan 2" deep.</p><p>I cut up 1 habanero, 3 roma tomatoes, and 1 jalapeno. Grab a sharp knife and put some deep cuts a little past center into the meat. Add sliced and quartered habanero to your liking along with a sliced chunk of roma tomato into each cut. </p><p>I try to evenly space them. Season with some course sea salt, don't over due the dish with a bunch of different seasonings. I use a citrus like blend called Tangine, a little garlic salt, light with some chili powder. The marinade and adding of more tomatoes while cooking gives it that authentic flavor. </p><p>Once in the pan, fill each side of the tenderloin with chunked tomatoes round sliced and quartered jalapenos and a sprinkle of freeze dried onions. to the top. Pour some chicken broth. Season again with some course sea salt. Cover with some foil and put it in the fridge. For at least an hour. When ready start the grill low. This will be on for an hour or so, only uncover when you are basting and a little opening if you want to add a little smoke. If you are using charcoal, make room so that you can get it away from the coals if needed.</p><p><br /></p><p>Anyways when it is done, heat your favorite fajita size tortillas on the grill or a skillet. Let it rest for about 15 minutes, enjoy the time with your family, or loved one. Slice it into rounds, this makes one heck of a left over burrito. While you are eating don't forget the au jus dish with the red sauce.</p><p><br /></p><p>If you have any cilantro, it can be cooked with it or if forgot, adds a little zing cut and sprinkled to the top after slicing. </p><p><br /></p><p>It's about time to start the grill. <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie50" alt=":happy:" unselectable="on" unselectable="on" /></p><p>Here is the prep, I will shoot another when it is finished.</p><p>[ATTACH=full]1090764[/ATTACH][/QUOTE]</p><p><br /></p>
[QUOTE="Pickin and Grinin, post: 4285742, member: 73995"]Tonight's dinner. Stuffed red sauce pork tenderloin on the Barbie! This is a good two person dinner. Warning spicy version. I love spicy, the kid even more than me. Not to mention that most peppers are high in antioxidants. For this one I use an 8X8 inch aluminum pan 2" deep. I cut up 1 habanero, 3 roma tomatoes, and 1 jalapeno. Grab a sharp knife and put some deep cuts a little past center into the meat. Add sliced and quartered habanero to your liking along with a sliced chunk of roma tomato into each cut. I try to evenly space them. Season with some course sea salt, don't over due the dish with a bunch of different seasonings. I use a citrus like blend called Tangine, a little garlic salt, light with some chili powder. The marinade and adding of more tomatoes while cooking gives it that authentic flavor. Once in the pan, fill each side of the tenderloin with chunked tomatoes round sliced and quartered jalapenos and a sprinkle of freeze dried onions. to the top. Pour some chicken broth. Season again with some course sea salt. Cover with some foil and put it in the fridge. For at least an hour. When ready start the grill low. This will be on for an hour or so, only uncover when you are basting and a little opening if you want to add a little smoke. If you are using charcoal, make room so that you can get it away from the coals if needed. Anyways when it is done, heat your favorite fajita size tortillas on the grill or a skillet. Let it rest for about 15 minutes, enjoy the time with your family, or loved one. Slice it into rounds, this makes one heck of a left over burrito. While you are eating don't forget the au jus dish with the red sauce. If you have any cilantro, it can be cooked with it or if forgot, adds a little zing cut and sprinkled to the top after slicing. It's about time to start the grill. :happy: Here is the prep, I will shoot another when it is finished. [ATTACH=full]1090764[/ATTACH][/QUOTE]
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