Cooking pork tenderloin usually yields enough pork for two main dishes in one week, especially when you cook two tenderloins, which is how tenderloin is typically packaged.  If you don’t want to cook both tenderloins, you can always separate them and freeze one for later.  We found this grilled pork tenderloin recipe in Weber’s Big Book of Grilling, one of our favorite grilling cookbooks.  We thought it would taste good on its own, and would be good as leftovers incorporated into a different dish later in the week.  This recipe takes a little extra time because the pork requires a marinade, a rub and a pico de gallo topping.  But the end result is worth your while.  According to Weber, “after one bite you’ll know how we came up with the name for this recipe.” Continue reading ““Disappearing” Pork Tenderloin with Pico de Gallo”

We adapted this recipe from “Tequila-Marinated Ham Steaks” in Weber’s “Real Grilling” cookbook.  (As an aside, we use this book so often that it is falling apart – pages are literally falling out.  Obviously, we highly recommend it.)  This is a great weeknight recipe and a good alternative if you get tired of the usual chicken, pork or beef main dishes.  We’ve made this recipe with the tequila in the marinade and without, but haven’t really noticed a difference in the end result.  Since most of our tequila is usually consumed in margarita form, we typically leave it out of the marinade. Continue reading “Citrus-Marinated Grilled Ham Steak”