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Grilled Pork Tenderloin with Pipian Sauce


INGREDIENTS

1 1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions
3 tablespoons vegetable oil
1/2 onion, coarsely chopped
3/4 cup pumpkin seeds (pepitas)
1/4 cup peanuts (1 1/2 ounces)
1/4 cup sesame seeds (1 1/2 ounces)
2 garlic cloves, minced
4 cups water
12 ounces tomatillo,* husked
2 teaspoons coarsely chopped seeded jalapeño chili
1 1/2 cups fresh cilantro leaves
1 1/2 cups torn romaine leaves
1 1/4 cups low-salt chicken broth
3 radishes, trimmed, chopped

DIRECTIONS

Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.)

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside.

Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients.

Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper. Grill until cooked through, about 2 minutes per side. Divide among 4 plates. Stir sauce over medium heat until heated through. Spoon sauce over pork.


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INGREDIENTS
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DIRECTION
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Grilled Sirloin in Bourbon Marinade

INGREDIENTS

1/2 cup water
1/2 cup soy sauce
3 tablespoon honey
1 teaspoon dry mustard
1 teaspoon garlic powder
3 1/2 lbs sirloin steak


DIRECTION

Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.

Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.

Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.

Grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.

Taken from : Recipezaar