Cook’s Corner featured grilled pork tenderloins

Published 4:57 pm Saturday, August 25, 2018

Ann Hudson

Grilled Pork Tenderloins

1/2 cup teriyaki sauce
1/2 cup soy sauce
3 tbsp. brown sugar
2 green onions, chopped
1 clove garlic, pressed
1 tbsp. sesame seeds
1/2 tsp. ground ginger
1/2 tsp. pepper
1 tbsp. vegetable oil
3 (1 1/2-pound) packages pork tenderloins

Combine first nine ingredients in a shallow dish. Add pork, and turn to coat. Cover and refrigerate 2-4 hours. Cook tenderloins, covered with grill lid, over medium-hot coals (350 degrees to 400 degrees 20 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, turning once.
Yield: 12 to 16 servings.

Fabulous Beef Fajitas

1/2 cup prepared Italian salad dressing, divided
1/2 tsp. chili powder
1 pound boneless beef sirloin steak, cut into 1/4 inch strips
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 medium onion, sliced and separated into rings
6 flour tortillas (8 inches), warmed

In a large resealable plastic bag, combine 1/4 cup salad dressing and chili powder; add steak. Seal and turn to coat; refrigerate for 30 minutes. In a skillet, saute peppers and onion in remaining salad dressing until crisp-tender. Remove and keep warm. Drain steak, discarding marinade. In the skillet, saute steak for 6-8 minutes or until no longer pink. Return vegetables to pan; heat through. Spoon meat and vegetables down the center of tortillas; fold in sides.
Yield: 6 servings.

Easy Cornbread

2 (8.5 ounce) packages corn muffin mix
1 (8 ounce) can cream-style corn
2 large eggs
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) shredded reduce-fat cheddar cheese
1/4 to 1/2 cup milk

Combine all ingredients in a bowl; stir just until moistened. Pour batter into a lightly greased 13 x 9 x 2 inch pan. Bake at 400 degrees for 17 to 20 minutes or until golden. Yield: 15 servings.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.