Saturday, May 12, 2007
Grilled Pork and a Fruit Salad "Dessert"
I get to cook again! No more late night work, just more time with my members at their sites and more time with my husband here at home.
It was perfect grill weather today, so I had Don cook a pork tenderloin on the grill. I made this sauce, and gave him a little to baste the meat when it was almost finished. We used the rest as a dipping sauce - it was soooo good.
Grilled Pork with Apricot Sauce
1 pork tenderloin (about 12 oz.)
1 cup apricot preserves
2 T lemon juice
2 T ketchup
1 T honey
2 t soy sauce
1/8 t ground ginger
While pork is grilling, combine the remaining ingredients in a small saucepan. Cook and stir until heated through. Use about a quarter cup of the sauce to baste the pork as it nears doneness. Use the rest as a dipping sauce or drizzled over the sliced meat.
I also threw together a fruit salad this afternoon so it could get cold in time for dessert later this evening. It's one of those salads that is made from ingredients you usually have on hand, and it can be lightened up by using sugar-free pudding and no-sugar-added fruit.
Fruit Pudding Salad
1 (20 ounce) can pineapple chunks
1 (16 ounce) can peach slices
1 (11 ounce) can mandarin orange sections
1 large apple
1 (3 3/4 ounce) box instant vanilla pudding
1 ½ cups milk (cold)
⅓ cup frozen orange juice concentrate (thawed)
¾ cup sour cream
Drain canned fruits.
Core and chop apple.
Combine all fruit in bowl and set aside.
Beat box of pudding with cold milk and orange juice concentrate for 2 minutes.
Beat in sour cream.
Fold this mixture into fruit mixture.
Cover and chill thoroughly. It comes out slightly soupy, so use a spoon!