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Orange Mustard Grilled Pork Tenderloin with steamed veggies

Pork TenderloinTHE VERDICT:

We have now made this dish twice: once on the barbecue and once in the oven. Both times it turned out quite well. It is a simple yet elegant dish that pairs well with most side dishes. Definitely an excellent choice if you are having company over for dinner. Even when we purchase only one pork tenderloin, there are always plenty of leftovers, so the 4 servings this dish supposedly makes must be for one carnivorous group of diners.

If you follow Michael Smith’s instructions, you will end up with a tenderloin that is still pink in the middle. If serving the pork to young children, we recommend cooking it longer so that it is cooked all the way through. Cut into small pieces, this pork was a much enjoyed finger food for Zayden.

If you want to try it yourself. . .


Orange Mustard Grilled Pork Tenderloin (source: The Best of Chef at Home by Chef Michael Smith)

2 pork tenderloins

1/2 cup frozen orange juice concentrate

1/2 cup grainy mustard

a sprinkle or two of sea salt and freshly ground black pepper

  • Whisk the orange juice concentrate and mustard together. Season the pork tenderloins with salt and pepper, pour the marinade over them and marinate for a  few hours, or even overnight.
  • Preheat your barbecue to its highest setting.
  • Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155°F (68°C). Let rest for 5 or 10 minutes before slicing.
  • Freestyle variation: You can add some personalized flavour to the marinade with the spice of your choice. Ground cumin, coriander, ginger, chili powder and curry powder are all excellent choices. Instead of grilling, feel free to roast this pork loin in a 400°F oven for 20 minutes.

Makes 4 servings.

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Grilled Mozzarella and Spinach BLTs


These sandwiches were yummy! Grilled sandwiches are some of our favourite things to make on the Griddler though we rarely follow a recipe. I liked how the classic BLT was jazzed up with spinach, garlic and mozzarella. You have all your food groups covered with this one, so it’s suitable for a night when you need a quick meal or for a tasty weekend lunch.


Grilled Mozzarella and Spinach BLTs (source: Fine Cooking: Fresh and Quick magazine; original recipe)

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Cuisinart Griddler

The GriddlerWhen we put the Griddler on our wedding registry, we wondered if we had signed up for a gimicky small appliance that we would never use. Good thing we were wrong. This is probably our favourite and most-used small appliance. We are constantly finding new uses for it and are always impressed with the results.

The Griddler is basically a hybrid that combines the functions of an electric griddle, a George Foreman grill and a panini press/sandwich maker. We use ours to make everything from quesadillas to grilled chicken. The interchangeable cooking plates allow us to choose between a flat or grooved surface depending on our needs. The cooking plates can be removed and easily cleaned in the sink or dishwasher. Opened flat, it provides a large cooking surface that functions as an indoor grill during bad weather and is great for making weekend breakfasts. Used as a press, it speeds up the grilling of meat and is excellent for making paninis and quesadillas. For those looking to reduce the fat in their cooking, it has a drip tray for draining grease.

So far the only flaw we’ve found with it is that we can’t use it as a waffle iron.

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Beef Souvlaki with Greek Salad

Beef Souvlaki with Greek Salad

If you are organized enough to prepare and marinade the souvlaki the night before, then this is an easy weeknight meal. If you have a tendency to forget these sorts of details, plan it for a weekend. While the recipe says to broil the meat, this is also a great recipe for the barbecue in the warmer months.

I have loved both of these dishes since first learning to make them in high school. They are so simple that it is easy to free style them or adjust them to include ingredients that you have on hand. I have also found that the salad is quite popular at potlucks and travels well for picnics.

Leftover salad makes for a great snack or light lunch the following day. The meat does not reheat well, but you could always eat the leftovers cold (maybe tossed with the salad) if you like that sort of thing.

If you want to try it yourself…


Souvlaki (source: my high school cooking class)

40 ml oil

25 ml minced onion

40 ml wine vinegar

½ ml salt

10 ml Worcestershire

½ ml pepper

1 clove garlic, crushed

½ ml oregano

½ ml dill

300g steak or chicken

Day 1:

  • Combine marinade ingredients and pour into Ziploc bag or Tupperware container. Add meat and refrigerate.
  • If using wooden skewers, soak in water overnight.

Day 2:

  • Preheat broiler. Put oven rack in top position.
  • Remove meat from bag and place on skewers. Place in foil lined broiling pan.
  • Broil 8-10 minutes. Turn once after 5 minutes.

Makes 3 servings.

Greek Salad (source: variation on my high school cooking class recipe)

large splash of olive oil

small container of feta cheese

a few large pinches of dried oregano

some fresh ground pepper to taste

large splash of red wine or balsamic vinegar (whatever is handy)

half a red onion (if you like onion)

2-3 tomatoes

1-2 green pepper

1 cucumber

black olives (if you like them)

  • Crumble feta cheese into salad bowl. Toss with oregano and pepper.
  • Chop vegetables into bite-sized pieces and place in bowl.
  • Add remaining ingredients and toss.

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