When I first looked at a map to start Traveling Tuesdays again, I closed my eyes and ended up putting my finger on India (did y'all know that the process was so involved in choosing a country??). I did make the recipe that I chose for India, but I'm saving it because I'd like to modify it and try it again before posting about it. To be honest, it was a disappointment because I marinated the chicken overnight and once grilled, it ended up tasting just like plain grilled chicken and not Tandoori Chicken. So I have vowed to make it again! Soon :)
I've made this particular recipe (below) before, but I never actually wrote a post about it. It's a Spanish-y (not a word...I know) dish; so not necessarily authentic authentic, but it has wonderful flavors and I just love making it, so I had to share!
ADOBO-MARINATED PORK TENDERLOIN WITH GRILLED-PINEAPPLE SALSA
Serves 8
Ingredients:
1 cup
fresh lime juice (about 8 limes)
2 teaspoons
black pepper
2 teaspoons
dried oregano
2 teaspoons
ground cumin
1 1/2 teaspoons
salt
6
garlic cloves, crushed
2 pounds
pork tenderloin
1 1/2 teaspoons
olive oil
Cooking spray
1/4 cup
coarsely chopped fresh cilantro
GRILLED-PINEAPPLE SALSA
Ingredients:
5
(1-inch) slices fresh pineapple (about 4 1/2 pounds)
1
red bell pepper
1
yellow bell pepper
Cooking spray
1/2 cup
finely chopped red onion
1/2 cup
chopped fresh cilantro
3 tablespoons
fresh lime juice
1 tablespoon
brown sugar
1 1/2 teaspoons
minced crystallized ginger
2
jalapeño peppers, seeded and minced
*Note: Since it's just Matt and I (and Nicholas doesn't eat a whole tenderloin ...yet...ha!), I picked up a tenderloin that was about one and a half pounds. I also used bottled lime juice because I had it on hand and we are playing the "let's try to slowly get rid of things so we aren't throwing massive amounts of food away when we move" game. :) I also used jarred garlic. My auntie bought some for her famous Greek Chicken while she and my mom were visiting for my graduation and it's easy and quick to use! For the salsa, I actually used canned pineapple slices (I would have done fresh--and I recommend doing fresh, but I was in a hurry). I again used the bottled lime juice and lastly, I used just plain fresh ginger. I bought crystallized ginger back in Leavenworth I believe, and it haunted me for a while. :) Plus, I couldn't find it in the store! But mainly the memory of the crystallized ginger haunt was enough to steer me away from it...for a while at least!
The first thing I did, was mix the first six ingredients together (lime juice, black pepper, oregano, cumin, salt, and garlic). I mixed it all in a Ziplock bag. I then put the pork tenderloin into the bag and schmooshed (technical term) all the ingredients around to coat the pork. Then I popped it into the refrigerator for a few hours/most of the day. The recipe says one hour, but I wanted it marinating for a longer amount of time. Every once in a while I would schmoosh it around, then place it back in the frig. :)
Next I started the salsa by grilling the pineapple slices and my bell pepper (both red and yellow). I would have done this out on the grill, instead of inside on my grill pan, but it was raining at the time...and I love y'all, but I really didn't want to stand outside grilling. Once you are done grilling the pineapple and bell pepper, all that's left to do is chop up all the ingredients, mix it together, cover the bowl, and place it in the refrigerator.  |
| This salsa is super colorful and easy!! |
 |
| The end product! |
When we were ready to eat, I had Matt light the grill (he's a great cooking assistant!). It wasn't raining anymore thank goodness! I made sure it was on medium to high and put the pork on the grill. It was grilled until the internal temperature reached 145 degrees. The recipe suggested 160; however, there are new cooking guidelines for pork, in case you didn't know! :) I know, I was a little iffy about this as well, but 145 degrees is perfect. Trust me!
Once the pork was done, I let it rest for about 10 minutes or so. I cut it into medallions and made it purdy with a sprinkle of cilantro and green onions! :)Matt was impressed with the presentation :)
The end product was delicious! I served it with cous-cous and (all together now) a salad! :) Y'all know me too well.
I love this marinade because you can really taste the lime and garlic in the pork. The pork itself is not spicy at all--only the salsa (hello chipotle chiles and jalapenos!). In fact, Nicholas ate the pork. He has a very fancy palette already. So, if you wanted to make a non-spicy salsa, I would maybe suggest leaving out the chipotle chiles (even though it wouldn't technically be "adobo" anymore). I would also make sure to seed and remove all ribs from the jalapenos OR leave them out all together. I think the pineapple and other ingredients could shine on their own just fine!
Ready for the calorie count?? 194 per serving! And that's for 3 oz pork and 1/3 cup of salsa! Oh, and guess what??? Matt and I LOVE using the salsa for just a chips and salsa snack as well. I make extra salsa for this reason! :) Just a suggestion!!!
The dip I am showing you next has received rave reviews every time I make it. It's delicious and yes, it takes a little bit of time with the onions (you'll see)...but it's so incredibly worth it and honestly really fast--once you cook the onions!! Ha! ....plus it has bacon. So...yea, it's awesome.
CARAMELIZED ONIONS, GRUYERE, AND BACON SPREAD (OR DIP)
Serves 8
(I'm assuming this is if you are solely eating the dip with friends...[or by yourself...no judgment here]...which I have no doubt would be a great choice because it's that yummy!)
Ingredients:
Cooking spray
3 1/2 cups
chopped onion
2 ounces
Gruyère cheese, shredded and divided
2 tablespoons
chopped fresh chives, divided
1/3 cup
canola mayonnaise
1/3 cup
fat-free sour cream
1/4 teaspoon
salt
1/4 teaspoon
black pepper
3
bacon slices, cooked and crumbled
*Note: I used green onions instead of chives. I also used Swiss cheese since Gruyere was $8 at the store I was at. And it was a less amount of cheese than the Swiss. C'mon people. I also may or may not have used more than 3 slices of bacon. I won't tell if you don't....Oh....and I also used pre-cooked bacon because it's faster. All you have to do is heat it up!
First, I shredded the cheese. Easy enough....good start, yes?? Make sure to reserve a little on the side for the top of your spread/dip. The picture is not the reserved cheese by the way haha! Or is it???? No ...it's really not. But again...no judgment if you choose this path.
Coat a pan with cooking spray, heat it to medium-high, and add your onion. Here's where patience is important. Saute your onions for about 5 minutes, then reduce the heat to low and cook them for about 20 minutes or until a golden brown. Stir occasionally!
Next, cook (or heat up) the bacon and chop up your green onions (or chives). Then in a bowl, mix together the majority of the cheese, green onions (or chives), mayo, sour cream, salt, pepper, and bacon. Now, I will say I have made this about three times. I used regular mayo for the first two and decided to follow the recipe for this third time and use the canola mayo. For some reason, it didn't seem to be as firm as the other two times. I suppose it's a preference, but I liked the consistency of the regular mayo. Anyway!!! 
Once the onions are cooked (look how pretty they are!), allow them to cool for a bit and then add them into the bowl with all the other ingredients.
Mix it all together and then pour it into a baking dish (I used a small Pyrex). Top with your reserved cheese. I also added some more green onion (and a few pieces of bacon) on top for color and to show what else was in it.
When you are ready to eat, bake it at 425 degrees for about 20-25 minutes allowing for it to get nice and bubbly.
I served it with Triscuits. It's 101 calories per serving, which in my opinion is great for such a cheesy dish ....with bacon. :) And may be slightly higher with the extra bacon...but c'mon...bacon. Like I said, I've gotten rave reviews and it's usually one of my go-to dishes for an appetizer.
Well that's that for these two dishes. I put the links below for your viewing pleasure! :)
Please Enjoy!!!
Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa
Grilled-Pineapple Salsa
Caramelized Onion, Gruyere, and Bacon Spread
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