SandyM
07-30-2001, 05:17 PM
I made her Roasted Garlic and Orzo Pilaf to go with the Grilled Southwestern Pork Tenderloin (both recipes below) for dinner tonight. Big, big thumbs up. Both DH and I loved them!
ROASTED GARLIC AND ORZO PILAF from Gail's Husband's Aunt Norma
8 to 12 large cloves garlic(resist the urge to cut down on the amount of garlic. As it cooks in the olive oil, the garlic softens and the flavor mellows)
1 tablespoon oil
1/2 cup orzo
1/2 cup long grain rice
1 14-ounce can chicken broth
1/4 cup sliced green onions
1 tablespoon snipped fresh parsley or more to taste
Peel and quarter garlic cloves. In a medium saucepan, cook garlic inhot oil over medium heat till light brown. Add orzo and cook till light brown. Watch so that garlic doesn't burn. (Gail note: Please don't do this too quickly. Burnt garlic is GROSS)
Stir in rice. Slowly add chicken broth, bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or till orzo and rice are tender and broth is absorbed. Stir green onions and parsley into the pilaf and season with salt and pepper to taste.
Serves 4-6
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GRILLED SOUTHWESTERN PORK TENDERLOIN
(got this recipe from my sister-in-law, not sure of its origin)
2 Tbsp. chili powder
2 Tbsp. vegetable oil (I used 1 Tbsp)
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper
2 garlic cloves, finely minced (I used 4)
1 pork tenderloin (1½-2 lbs), trimmed and fat removed
Mix together the first 6 ingredients. Spread mixture evenly over all sides of the tenderloin. Cover and refrigerate 6 hours or overnight. (I used Gail's Psycho hacking method prior to spreading the mixture.)
Bring pork to room temperature while preheating the grill. Cook over medium heat until internal temperature reaches at least 150 degrees. Remove from grill and allow to rest, covered, 5 minutes.
Note: This recipe definitely has a bite, so if you're not into hot, spicy things, cut down on (or omit altogether) the cayenne pepper.
ROASTED GARLIC AND ORZO PILAF from Gail's Husband's Aunt Norma
8 to 12 large cloves garlic(resist the urge to cut down on the amount of garlic. As it cooks in the olive oil, the garlic softens and the flavor mellows)
1 tablespoon oil
1/2 cup orzo
1/2 cup long grain rice
1 14-ounce can chicken broth
1/4 cup sliced green onions
1 tablespoon snipped fresh parsley or more to taste
Peel and quarter garlic cloves. In a medium saucepan, cook garlic inhot oil over medium heat till light brown. Add orzo and cook till light brown. Watch so that garlic doesn't burn. (Gail note: Please don't do this too quickly. Burnt garlic is GROSS)
Stir in rice. Slowly add chicken broth, bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or till orzo and rice are tender and broth is absorbed. Stir green onions and parsley into the pilaf and season with salt and pepper to taste.
Serves 4-6
-------------------------
GRILLED SOUTHWESTERN PORK TENDERLOIN
(got this recipe from my sister-in-law, not sure of its origin)
2 Tbsp. chili powder
2 Tbsp. vegetable oil (I used 1 Tbsp)
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper
2 garlic cloves, finely minced (I used 4)
1 pork tenderloin (1½-2 lbs), trimmed and fat removed
Mix together the first 6 ingredients. Spread mixture evenly over all sides of the tenderloin. Cover and refrigerate 6 hours or overnight. (I used Gail's Psycho hacking method prior to spreading the mixture.)
Bring pork to room temperature while preheating the grill. Cook over medium heat until internal temperature reaches at least 150 degrees. Remove from grill and allow to rest, covered, 5 minutes.
Note: This recipe definitely has a bite, so if you're not into hot, spicy things, cut down on (or omit altogether) the cayenne pepper.