Grilled Pork Tenderloin Roast
- Marinate 4-5lb pork tenderloin roast in Kens Steakhouse Lite Asian Sesame w/ Ginger and Soy Dressing overnight. Pour the entire bottle over the roast and cover.
- Remove the pork roast from the refrigerator at least 45 minute prior to cooking to give it a little time to warm to room temperature. Leave it on a platter on the kitchen counter while you prep the grill.
- After about 45 minutes, rinse and pat the pork roast dry.
- Rub the pork loin with Grill Mates Sweet and Smokey Rub.
- Light the grill to high.
- Once the grill is heated up, sear the pork loin roast on all sides and create some of those nice grill marks. If nothing else, you’ll look like you know what you’re doing.
- Once the pork roast is seared, turn off the middle burner(s) on your grill to prepare for indirect grilling.
- Elevate the pork roast with a roasting rack and place a drip pan underneath. I made one out of aluminum foil.
- Place the seared pork loin on the grate (or rack) fat side up! This will keep it juicy!
- Roast this pork loin at around 300 degrees,
- Close the lid and cook for at least an hour! Make sure you monitor the thermometer for the first 20 minutes or so to get the temperature right. Adjust the “on” burners to get the thermometer to 300 degrees.
- After about an hour, insert a meat thermometer into the thickest part of the roast and then close the lid.
- Continue cooking until the meat thermometer measures around 150 degrees.
- Remove the pork loin roast from the grill, place on a platter and cover with a tent of aluminum foil and allow to rest for about 15 minutes before carving.
The BEST Chocolate Cookies
Cook Time: 12 min Preheat oven to 350 degrees F.
Ingredients:
1 box Devil’s Food Cake Mix
½ c. oil
2 eggs
Granulated sugar, for rolling dough in.
Directions:
Mix ingredients until well blended adding eggs one at a time.
Place cookies on cookie sheet by the tablespoon. Place at least 1-inch apart on silicone baking mat, and bake for 10 to 12 minutes. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
Candy Bar Chocolate Chip Cookie Sandwiches
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
Variety of snack size Reese's Peanut Butter Cups, Snickers and Kit Kat
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.
2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 24 LARGE Cookies
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
Variety of snack size Reese's Peanut Butter Cups, Snickers and Kit Kat
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.
2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 24 LARGE Cookies
Flour Tortillas
Makes 12
2 cups all-purpose flour
1/4 cup lard, or vegetable shortening
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup warm milk, or water
Combine the dry ingredients in a bowl. Transfer to the bowl of a stand mixer. Add the lard and mix until it is well combined and the mixture looks grainy. Add the warm milk and mix until a smooth ball of dough forms, about 5 minutes. Divide the dough into 12 equal pieces and roll the pieces into balls. Cover and let rest 30 minutes. Once rested, roll the balls of dough into 6″ to 7″ tortillas.
Cook on a griddle, or in a heavy pan, over medium heat until golden brown and puffy. Transfer to a plate and cover with a towel while the rest cook.
Enjoy! Or, allow them to cool and store them in a plastic bag in the fridge. They last for five days ... if you can keep from eating them hot off the griddle.
