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Orange-Ginger Grilled Pork Tenderloin with Charred Broccoli Rabe

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Grilled pork tenderloin is the answer if  you’re looking for a really easy and delicious weeknight dinner.  Everyone in my family loves pork tenderloin, and this orange ginger grilled pork tenderloin is no exception.  The marinade is so simple to make and takes only minutes.  You just need some soy sauce (or tamari), fresh ginger, orange juice, honey, whole grain dijon mustard and brown sugar.  You may have most, if not all of these ingredients in your pantry and fridge now.  If not, no biggie, just add them to your next grocery list…you will be happy that you did!  Now, you only need to marinate the pork for an hour but you certainly can let it go much longer.  If you want to get it going in the morning before you head to work, that’s a great idea!!  How nice to come home after a long day and have dinner ready to go on the grill?  I love the days that I’m super prepared like that!  It’s definitely not every day, that’s for sure…but it sure feels good when it happens, right?  Anyway, I digress…back to the “other white meat”….

To make this grilled pork tenderloin just right, let the pork get all absorbed with the marinade in the fridge. Then about 30 minutes before you are ready to cook it, let it hang out on the counter so it’s not super cold when you put it on the grill.  This will help ensure even cooking.  You may already know that but for those who didn’t, now you do!

While the meat is on the grill, you can prepare your side dish.  Tonight’s veggie choice is some charred broccoli rabe. Yum!!  Another easy peasy one to make.  Just clean her up with a  quick wash, pat dry (make sure to dry really well) and drizzle with a little olive oil and balsamic vinegar and season with some salt and pepper and you are good to go.  Once you remove the pork from the grill, cover it with foil and let it rest for about 10 minutes. This is the perfect time to cook the broccoli.  It doesn’t take long on the grill.  Just throw it on there and let it go for about 5 min.  You can give it a quick turn half way through to make sure it’s nice and charred on both sides.  Slice up the delicious grilled pork tenderloin and plate it with the broccoli. Pair it with Tomato Stuffed Wedge Salad and dinner is served!!  Enjoy.


Orange-Ginger Grilled Pork Tenderloin with Charred Broccoli Rabe
 
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Serves: 4-6
Ingredients
  • 1-2 lb pork tenderloin
  • ½ C soy or tamari
  • ½ C freshly squeezed orange juice - juice from approx 1 orange
  • 1 Tbsp fresh ginger, grated
  • 2 Tbsp raw honey or brown sugar
  • 2 Tbsp whole grain dijon mustard
  • 1 bunch broccoli rabe
  • drizzle of good quality olive oil
  • drizzle of balsamic vinegar
  • S&P
Instructions
  1. Trim pork tenderloin of any excess fat and silverskin. Place pork in a large ziploc freezer bag.
  2. In a small bowl add soy, orange juice, ginger, honey and grain mustard. Whisk together until mixed. Pour the marinade into the ziploc bag, covering the pork. Remove all of the air from the bag before sealing. Marinate in the fridge for at least 1 hour - and up to one day.
  3. Heat grill to high heat. While grill is heating remove pork from fridge and leave out for about 30 minutes.
  4. Prep the broccoli rabe by rinsing and drying thoroughly. Lightly drizzle with olive oil and balsamic and season with S&P.
  5. Grill each side of pork for about 5-7 minutes per side, flipping halfway. Remove from grill when the internal temperature reaches 140 degrees. Place pork in foil and wrap it up allowing it to rest for 10 minutes.
  6. While the pork is resting grill the brocolli for approx 5 minutes until slightly charred. Remove pork from foil, slice and serve alongside charred broccoli rabe.

Orange Creamsicle Smoothie

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This orange creamsicle smoothie is going to take you back…Do you remember those delicious orange creamsicle popsicles you would devour as a child?  I can literally taste them now…I remember hearing the sound of the ice cream man coming down the street (yep, we actually had one of those) and all the neighborhood kids would run outside with our coins in hand, we would wave him down on a hot summer day and post up on the front lawn with our yummy creamsicles treats! Wow, that memory just crept up on me.  Thanks for hanging with me on my trip down memory lane.  It’s crazy how food can lock in such strong memories…Anywho, I digress.  Let’s talk about this super delicious and “healthified” creamsicle that we turned into a smoothie!

You don’t need a lot of ingredients for food to be delicious!  This recipe is easy peasy to make and the flavor is well, outa this world.  If you are a regular Good Thyme Kitchen follower, you know that we always have chopped up fruit (like the bananas used here) in the freezer.  It’s simply because we really love our smoothies. Our kids are pretty much obsessed with them too.  So, bust out those frozen nanners, your fresh orange juice, some nonfat greek yogurt and vanilla and that’s it!  So simple.  Pop everything into the blender and mix it up!  We know you will make this one again!

Here are some of our other favorite smoothie recipes:

http://www.goodthymekitchen.com/peanut-butter-chocolate-power-smoothie/

http://www.goodthymekitchen.com/guiltless-shamrock-shake/

Tropical Green Smoothie


Orange Creamsicle Smoothie
 
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Serves: 2 C
Ingredients
  • 1 C frozen bananas - approx 1 large banana
  • ½ C 0% plain greek yogurt
  • 1 tsp vanilla
  • ½ C fresh squeezed orange juice
*Optional sliced oranges to garnish
Instructions
  1. Add all ingredients except for sliced oranges to a blender. Blend on high until smooth. Serve with sliced oranges on the rim of the cup.

Carne Asada with Fresh Pico de Gallo

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Carne asada, all day!  Trust us, you will be saying that as well after you try this recipe.  So I grew up in San Diego and we always had the best Mexican food restaurants and taco shops on literally every corner.  One of the staples in my life was a carne asada burrito…(that actually sounds a little sad now that I’m admitting it but I don’t even care, it’s true and I have no shame). Anyway, we have taken one of our favorites and given it the GTK name!  This carne asada recipe is not only easy peasy, it’s freaking delicious!!  You don’t even need very many ingredients to pull this one together.  Check it out…flank steak, fresh cilantro, a lime, an orange, a jalapeño, garlic, white vinegar and some olive oil…That’s all you need to turn the steak into carne asada!

The fresh ingredients are key in this recipe.  You really can taste the difference when you take the time to buy and use the “real” stuff.  You also can’t go wrong with citrus and steak.  It just works people…trust us.

Lay the steak on a cutting board and poke a bunch of holes in it with a fork.  This part is fun!  Place it into a large freezer ziplock bag.  Then, just chop up your cilantro, garlic and jalapeño and toss them into the bag with the steak.  Add in the juice of the lime and orange, along with the oil and vinegar and smoosh it all around with your hands.  Place it in the fridge and let it hang out for at least 2 hours.

After the steak is in the fridge marinating, you can get going on this delicious homemade pico de gallo!  Yum!  This is one of our favs…once again, very few ingredients and lots of flavor.  This pico goes beautifully with this dish and well, quite frankly, this pico also happens to go beautifully with lots of other dishes too!!  We are slightly addicted and you will be too after you give it a try. Who would think that by simply combining roma tomatoes, cilantro, red onion, jalapeño, some fresh lime juice and salt could be so amazing?  Well, who cares?  Let’s just eat it and not overthink it.

Get that bbq fired up to high heat and cook the steak for 7-10 minutes on each side…depending on how you like it prepared. Remove it from the grill and let it rest for about 10 minutes.  When you are ready to serve it up, slice the steak on the grain and top it off with the pretty pico and you are Winning!!  You can serve it with tortillas too…and maybe some guac if you are feeling crazy.  Make our awesome Southwest Corn Salad with Honey Lime Vinagrette to go with this great steak. The family, friends,dinner guests…whoever you just made this for, are gonna be super happy.

 

Carne Asada with Fresh Pico de Gallo
 
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Serves: 4-6
Ingredients
  • 2 lbs flank steak, trimmed
  • 5 cloves garlic, smashed
  • juice of 2 large navel oranges
  • juice of 1 lime
  • 3 Tbsp white vinegar
  • 1 jalapeno, seeded and chopped
  • 1 large handfull chopped cilantro - approx 1 C packed
  • ⅓ C olive oil
  • S & P
For the Pico de Gallo:
  • 4 Roma tomatoes, seeded and chopped
  • ½ jalapeno, seeded and chopped - use more if you like it spicy
  • ⅓ C chopped red onion
  • ⅓ C chopped cilantro
  • ½ lime, juiced
  • pinch of kosher salt
Instructions
For the Pico De Gallo:
  1. Mix all ingredients together and serve or make up to one day in advanced and store in the refrigerator.
For the Carne Asada:
  1. Lay steak out flat on a cutting board and poke steak all over both sides with a fork. Season both sides of flank steak with S&P. Place steak in a large ziploc freezer bag.
  2. In a small bowl add orange and lime juice, garlic, vinegar, jalapeno, cilantro and olive oil and stir until combined. Pour marinade in the ziploc bag with the flank steak. Remove air from bag and seal. Move marinade around to cover steak. Refrigerate for at least 2 hours, flipping ziploc bag halfway if possible.
  3. Heat bbq to high heat. Grilled each side for approx 7-10 minutes per aide depending on how rare you prefer your steak.
  4. Allow meat to rest for 10 minutes. Slice steak against the grain. Serve with fresh pico de gallo and wrap in a tortilla if desired.

Orange Balsamic Wild Rice Salad

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Not gonna lie, we just took your standard wild rice and cranked it up to like a 10!!  This orange balsamic wild rice salad is outa this world.  The flavors are insanely perfect together and it also has the added bonus of being really filling and easy to make.  Winning!! The inspiration for this salad came from ingredients that were on hand and the use of a little imagination.  So we had some brussel sprouts and just roasted them in the oven.  While that was happening, we prepared the wild rice according to package directions and then added some deliciously tart dried cherries, pistachios and beautifully creamy goat cheese (we already know that pistachios and goat cheese are a match made in heaven, right?)

Next came the piece de resistance…we tossed it all together with an orange balsamic vinaigrette.  Yes!!  We are all about using up all the deliciously sweet oranges that are growing on the tree out back.  (We so wish you could smell the orange blossoms on the tree right now…the backyard literally smells like a tropical island, which is rare in the desert, but not so rare this time of year, when the fruit trees are blooming) Yum.  So, anyway, what better way to incorporate some fresh citrus but to blend it into a balsamic?  We should add that you most certainly do not need to have an orange tree of your own for this dressing, just grab an orange next time you are at the grocery store and you are good to go!  We hope that you love this salad as much as we do!

 

 

Orange Balsamic Wild Rice Salad
 
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Serves: 4-6
Ingredients
  • 1 C long grain wild rice - cooked according to package instructions
  • 1 C brussel sprouts, trimmed and halved
  • 1 Tbsp olive oil
  • pinch kosher salt
  • 2 Tbsp pistachios, shelled
  • 3 Tbsp dried cherries
  • ¼ C goat cheese, crumbled
For the Orange Balsamic Vinaigrette:
  • ¼ C fresh squeezed orange juice
  • 3 Tbsp chopped shallots
  • 1 Tbsp dijon mustard
  • 1 tsp honey
  • 3 Tbsp balsamic vinegar
  • ¼ C good quality olive oil
Instructions
  1. Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Line brussel sprouts on pan and drizzle with olive oil and a pinch of kosher salt, toss with hands to coat. Spread on pan evenly, roast in oven for approximately 20 minutes until golden brown.
  2. Cook wild rice according to package instructions. Strain and rinse with cold water. Add rice to a medium mixing bowl. Add brussel sprouts, dried cherries, pistachios and goat cheese.
For the Orange Balsamic Vinaigrette:
  1. Add all ingredients except olive oil. Use an immersion blender or a blender, while blending slowly add in olive oil.
  2. Drizzle desired amount of vinaigrette over salad and toss to coat. Store remaining vinaigrette in an airtight container in the fridge for up to 1 week. Toss salad to coat and refrigerator for at least 30 minutes before serving.

Blood Orange, Fennel & Goat Cheese Salad

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Behold the holy grail of beautiful, light, fresh and delicious salads!!  This blood orange, fennel and goat cheese salad will not disappoint.  The star of this show is the ever amazing blood orange.  How can you not love these guys?  The gorgeous vibrant purplish color and the sweet citrus flavor pair perfectly with the fennel and creamy goat cheese.  Not only that, but the blood orange is also a nutritional powerhouse!  It’s loaded with antioxidants and is supercharged with vitamin C.  Boom!  Citrus is very much in season here in the desert and we are taking full advantage.  You just can’t go wrong with food that tastes amazing and is good for you.

This salad is super easy to make.  We used some beautiful organic mixed greens that we picked up at the farmers market.  You can use whatever greens you like.  Just combine all of the ingredients in a bowl and toss with a little quality olive oil and rice vinegar.  Sprinkle with a little salt and fresh cracked pepper and serve!  Bring this salad to your next dinner party as a side dish and everyone will be thanking you!


Blood Orange, Fennel & Goat Cheese Salad
 
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Serves: 4
Ingredients
  • 3 handfuls organic mixed greens
  • ¼ C Fennel bulb sliced thin intro strips
  • 2 blood oranges, skin removed and cut into segments
  • 1 naval orange, skin removed and cut into segments
  • ¼ C crumbled goat cheese
  • drizzle of good quality olive oil
  • 2 Tbsp + rice vinegar
  • S & P to taste
Instructions
  1. In a salad bowl or plate layer mixed greens, fennel, oranges and goat cheese. Drizzle with olive oil and rice vinegar. Sprinkle with S & P to taste.