Posts in "Red Onion"
Grilled Pork Tenderloin with Peach Salsa
Have any of you seen the show on MTV Catfish?

If you have seen it, you probably understand my complete fascination. If you haven’t seen it, the whole premise is that people meet and fall in love with strangers on the internet who for one reason or another won’t meet up in person. So the host of the show does all the research to find out if they are an actual person or not and then tries to get them to meet their online love face to face. Whether or not they are the person they said they were.

Most of the time, for one reason or another the person has lied and is not really who they say they are. Shocking. Some of the people you see and know on a daily basis aren’t who they say they are.

In spite of all the lying and drama, I’ve gathered one thing from this show. Everyone is just looking for some love. Even the people who have lied, lied because they thought the other person wouldn’t love them for who they really are.

Here is my theory on the whole thing. If you feel that you need to lie about certain aspects of your life in order for someone to love you, maybe you should start thinking about all the things you don’t like about yourself and work on them. There is no perfect person in this world and all you can do is be a person you like. If you love you, someone else will have no trouble.

Dishes are kind of the same way. Nothing is ever perfect. You can throw a bunch of stuff together but it won’t work out unless you like the ingredients.

These ingredients might seem odd or quirky together, but they just sing.

You will need…

1 lb pork tenderloin


2 tablespoons whole grain mustard


3 peaches, halved and pitted


1 red onion, sliced into ½ inch rings


¼ cup basil, roughly chopped


1 tablespoon vegetable oil, plus extra to brush the grill
Salt and pepper to taste

Start by lightly brushing the grill with oil and preheating it to a medium high heat.

While the grill is heating, rub down your tenderloin with the mustard and season well with salt and pepper.


Use the tablespoon of oil to lightly brush the flesh of the peaches and the onions. Season both with salt and pepper and set aside.

When the grill is hot, add the pork, peaches and onions to the grill.



Cook the peaches and onions about 5 minutes a side. When the peaches have good grill marks and the onions are tender, remove from the heat and let cool slightly.


Cook the pork for 15 to 20 minutes, turning every 2 to 3 minutes. 


Until the internal temperature is 140 degrees F. Remove the pork from the heat, cover with foil and let it rest for 10 minutes.


While the pork is resting, dice the peaches and onions and toss in a bowl with the basil. Season well with salt and pepper.


When the pork has rested, slice into ½ inch thick slices.


Top with peach salsa and serve hot.


Love and Beer Floats
Angela 

Grilled Pork Tenderloin with Peach Salsa
1 lb pork tenderloin
2 tablespoons whole grain mustard
3 peaches, halved and pitted
1 red onion, sliced into ½ inch rings
¼ cup basil, roughly chopped
1 tablespoon vegetable oil, plus extra to brush the grill
Salt and pepper to taste

Start by lightly brushing the grill with oil and preheating it to a
medium high heat.
While the grill is heating, rub down your tenderloin with the mustard and season well with salt and pepper.
Use the tablespoon of oil to lightly brush the flesh of the peaches and the onions. Season both with salt and pepper and set aside.
When the grill is hot, add the pork, peaches and onions to the grill.
Cook the peaches and onions about 5 minutes a side. When the peaches have good grill marks and the onions are tender, remove from the heat and let cool slightly.
Cook the pork for 15 to 20 minutes, turning every 2 to 3 minutes. Until the internal temperature is 140 degrees F. Remove the pork from the heat, cover with foil and let it rest for 10 minutes.
While the pork is resting, dice the peaches and onions and toss in a bowl with the basil. Season well with salt and pepper.
When the pork has rested, slice into ½ inch thick slices.
Top with peach salsa and serve hot. 



Avocado and Grilled Corn Salad
Hi! Work is crazy. Too tired to type. Working long, hectic days.

Sleepy.

Must. Share. Tasty. Salsa.

Make for your next BBQ.

You will need…

2 Hass avocados, diced


1 ear of corn, in the husk and soaking in water for 1 hour


¼ cup finely chopped red onion


1 medium jalapeno, seeded and finely chopped


1 tablespoon fresh lime juice
Salt and pepper to taste

Start by preheating your grill.

When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.


While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.


When the corn is done, remove the husk and allow the corn to cool slightly. 


Cut the corn from the cob and toss with the avocado mixture.


Combine well and serve with your favorite chips or on a taco.


Love and Beer Floats
Angela 

Avocado and Grilled Corn Salad
2 Hass avocados, diced
1 ear of corn, in the husk and soaking in water for 1 hour
¼ cup finely chopped red onion
1 medium jalapeno, seeded and finely chopped
1 tablespoon fresh lime juice
Salt and pepper to taste

Start by preheating your grill.
When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.
While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.
When the corn is done, remove the husk and allow the corn to cool slightly. Cut the corn from the cob and toss with the avocado mixture.
Combine well and serve with your favorite chips or on a taco.