World Famous Recipes

3 pounds pork tenderloin

1 quart reduced pork broth

1/2 cup brown mustard

1/2 cup yellow mustard

1 1/2 tablespoons horseradish

1 1/2 tablespoons ketchup

1 1/2 tablespoons brown sugar

2 cloves garlic, minced

8 small red potatoes

2 carrots (stripped)

1 can pineapple rings

In saucepan, place pork broth, brown and yellow mustards, honey,

horse- radish, ketchup, brown sugar and garlic. Simmer on low and

reduce. Grill pork tenderloin, turning to prevent burning while

brushing sauce over the meat. Remove from grill when done (170

degrees). About 1 hour on low heat. Grill vegetables and pineapple

during last half of the cooking time and serve with the meat.

Backcountry BBQ Shrimp Salad - 28g Carb, 6g Fiber

From: www.calolive.org
Makes 4 servings
  
3/4 lb large shrimp, peeled and deveined
1/3 cup low-sodium barbecue sauce, divided
1/4 cup low-fat buttermilk
2 Tbsp nonfat sour cream
1/3 cup green onions, sliced
1 Tbsp minced jalapenos pepper*
1/2 tsp kosher salt
1/8 tsp black pepper
1 1/2 cups yellow corn, blanched
4 oz shredded romaine lettuce
1 cup shredded carrots
1 cup California Ripe Olives, pitted
3 oz sliced radishes
1/3 cup dry roasted peanuts

Place shrimp in a shallow baking dish and top with 1/2 cup of barbecue
sauce. Toss to evenly coat and set aside to marinate for at least
15 minutes.

Whisk buttermilk, sour cream, green onions, jalapenos, salt and pepper
together in a small mixing bowl. Set aside.

Combine corn, lettuce, carrots, California Ripe Olives, radishes and
peanuts in a large mixing bowl. Set aside.

Grill shrimp over a medium high heat for 1-2 minutes on each side until
cooked through, brushing with remaining barbecue sauce while cooking.

Toss corn mixture with buttermilk dressing and transfer to serving
plates. Top with grilled shrimp and serve.

Serves 4

Nutrients per Serving:
Calories: 303
Calories from Fat: 33 %
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 129 mg
Carbohydrate: 28 g
Fiber: 6 g
Protein: 24 g
Sodium: 827 mg

Dietary exchanges: 2 Starch, 3 Meat, 1 Fat

NOTE: 
*Jalapeno peppers can sting and irritate the skin; wear rubber gloves
when handling peppers and do not touch eyes. Wash hands after handling.

Bullseye BBQ Sauce

1 cup water

1 teaspoon salt

3/4 cup light corn syrup

1/4 teaspoon onion powder

1/2 cup tomato paste

1/4 teaspoon ground black pepper

2/3 cup vinegar

1/4 teaspoon ground mustard

1/3 cup dark brown sugar

1/8 teaspoon paprika

3 tablespoons molasses

1/8 teaspoon garlic powder

1 1/4 teaspoons liquid smoke

dash of cayenne pepper.

1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.

2. Bring mixture to a boil and then reduce heat and simmer uncovered for 45 minutes or until thick.

3. Cool and then store in a covered container in the refigerator overnight.

Makes 1/1/2 cups.

Note:

Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use a hickory flavored liquid moke if you have a choice.

Grilled Cilantro Salmon

Summer is for salmon on the grill! This sensational salmon marinade

combines honey, lime, garlic, and cilantro.

Yield: 6 Servings

Ingredients:

1 bunch cilantro leaves, chopped

2 cloves garlic, chopped

2 cups honey

juice from one lime

4 salmon steaks

salt and pepper to taste

Directions:

In a small saucepan over medium-low heat, stir together cilantro, garlic,

honey, and lime juice. Heat until the honey is easily stirred, about 5

minutes. Remove from heat, and let cool slightly. Place salmon steaks in a

baking dish, and season with salt and pepper. Pour marinade over salmon,

cover, and refrigerate 10 minutes. Preheat an outdoor grill for high heat.

Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on

each side, or until fish is easily flaked with a fork.

Grilled Apricot-Honey Pork Tenderloins

grilled pork tenderloin recipes

This is a tantalizing, easy-to-prepare dish. The sweetness of the

apricot glaze is a perfect complement to the tender pork, which makes

a nice centerpiece to showcase the vibrant vegetable and summer

salads.

Makes 8 servings

Ingredients:

Glaze:

1 cup apricot preserves

2/3 cup apricot juice

1/4 cup honey

2 tablespoons white vinegar

2 tablespoons yellow mustard

Tenderloins:

two 1 1/2 pound pork tenderloins

coarse salt and white pepper for seasoning

1/4 cup whole-grain mustard

vegetable oil for brushing the grate

Preparation:

Make the Glaze:

Combine the apricot preserves, apricot juice, honey and vinegar in a

heavy bottomed saucepan. Bring to a low boil over medium heat, then

reduce heat to medium-low and continue to cook, stirring often, until

the mixture is thick and bubbling, about 20 minutes. Remove from heat,

whisk in the mustard and set aside.

Prepare the Tenderloins:

Season the tenderloins with coarse salt and white pepper; rub all over

with the mustard. Brush the grate liberally with oil. Grill the

tenderloins indirectly over medium heat, turning once and brushing

often with the glaze until the center is barely pink and reaches an

internal temperature of 150 degrees F, 25 to 30 minutes.

Transfer the tenderloins to a platter and let rest at room temperature

for 5 minutes before slicing.