It’s hard to believe that today we kickoff March! How have the first months of 2016 gone by so fast? Oh well, we will celebrate all that March has to offer. I mean who doesn’t love St Patty’s day? We sure do!
National Artichoke day, yup that’s in March (keep an eye out for a tasty recipe). And don’t forget we are only three weeks away from the spring equinox. That’s when we “spring our clocks forward” and extra hour of daylight in the evening. Can I tell you how excited that makes me?! I love having the opportunity after work to spend it outdoors chasing that sunset!
And the most important date of March…Gregory’s birthday! What shall we do to celebrate?
1/4 cup apricot preserves
2 cloves of garlic (minced)
1/2 teas ground coriander
1/4 cup soy sauce
1 tbs. rice vinegar
2 tbs. creamy peanut butter
1 lime – juiced
1/4 cup orange juice
1/2 teas. crushed red pepper
1/2 teas. ground black pepper
1lb. pork tenderloin
1/4 cup fresh chopped cilantro
sliced lime wedges
- mix all marinade ingredients in a medium-sized bowl. Whisk until smooth, make sure the peanut butter breaks up and becomes smooth.
- add pork tenderloin and marinade into a large ziplock bag. Refrigerate for at least an hour or up to 48 hours ( I usually prep the night before)
- heat grill to high. Once hot, add the tenderloin (reserve marinade) and sear for 3-4 minutes. Then flip to sear the other side for 3-4 minutes.
- remove from the grill and finish baking in a preheated 400 degree oven for an additional 10-12 minutes or until the center has reached 150 degrees.
- remove from oven and and cover with foil to rest for at least 5 minutes.
- meanwhile, transfer the remaining marinade to a small saucepan. Bring to a boil and make sure the sauce heats all the way through. Add more water or orange juice to make a thinner sauce. To thicken, add wondra flour in small amounts until you find desired consistency.
- sprinkle fresh cilantro over pork and slice. Drizzle with remaining sauce.
Bon Apetite! Don’t forget to comment with photos/comments of your masterpiece!