Tag Archives: glaze

Grilled pork tenderloin with easy al pastor glaze and mango salsa

al-pastor-pork-tenderloin
This sounds fancy-pants, but it was an easy weeknight dinner that I kinda threw together.
It started with an extra mango and some cilantro in the fridge, left over from fish tacos a couple days ago. What to do with that? A spicy and/or salty pork dish would be a nice counterpoint, so I picked up a couple pork tenderloins.
Mid-afternoon, I trimmed the pork and put both pieces in a baking dish, and slathered one of them with this impromptu glaze:
– a good bit (maybe 1/2 cup?) of some bottled “Tacos Al Pastor” sauce I had on hand (Target’s “Archer Farms” brand)
– a sprinkle or two of cayenne (if you’re not a spice wimp like me, you might want more)
– a scant 1/2 teaspoon of ancho chili
– a drizzle of honey (a teaspoon or more, maybe. want it sweet? use more!) 
(I seasoned the second tenderloin with cumin and a couple other things, to be made into Cuban sandwiches tomorrow night.)
So the tenderloins sat in the fridge for a few hours, covered and marinating in their glaze/rub. Forty minutes before dinner time, I took them out and let them sit at room temp for 20 minutes, before grilling till the interior temp was just over 140 F; then a few-minute rest. You could also cook them in the oven; find directions for that here.
While the pork was cooking, I chopped up the mango and a small handful of cilantro. Tossed that together with the juice of one lime wedge. 
Sliced the pork and topped with the mango mixture. (Roasted cauliflower for the side dish.) Verdict? The hubby said, “If I ordered this at a restaurant, I’d be very happy with it.” Wow! 

Salted-caramel glazed oatmeal cookies

caramel-glazed-oatmeal-cookies-vert-520x610
I love it when a recipe goes wrong, then turns into something oh so right!

One of my favorite cookies is sunflower seed oatmeal cookies. (Gibbers’, too.) I made a batch today to take to a neighborhood get-together tonight, but I played with the proportions a bit too much, and they came out kinda bland. So I thought a caramel icing might balance that out.
And it did! But I couldn’t just leave it at that. Since “salted caramel whatever” is everywhere these days, I thought I’d give them just a light sprinkling of kosher salt.
Perfect! The cakey/crispy texture of the cookie contrasts nicely with the gooey caramel, and they do balance each other out. That icing would also rock drizzled over banana cake, muffins, or banana-nut bread!
I can’t give you the cookie part of my recipe, because I swapped Splenda for some of the sugar, just added the dry ingredient mix till it looked right, and same on the oatmeal. But the base recipe I was working from is the standard one on every carton of Quaker Oatmeal: Vanishing Oatmeal Raisin Cookies. I leave out the cinnamon and swap sunflower seeds for raisins.
On to the icing…
I started with a recipe on AllRecipes.com, but changed it substantially. Here’s what I ended up with:

Caramel icing

covers three dozen cookies
 2 T. butter
 1/4 c. cream
 1/2 c. packed brown sugar
1/2 c. powdered sugar (or less)
1/2 t. vanilla
Kosher or sea salt to taste (optional)
Melt the butter in a saucepan over medium heat. Then stir in the cream and brown sugar. Boil vigorously for 1 minute.
Remove from heat, and beat in half of the powdered sugar. Cool slightly, and beat in the vanilla and the remaining powdered sugar. Taste it as you add a bit at a time; you may not need all of it. 
It sets up pretty quickly, so have your cookies all ready before you make the icing. If it gets too thick, add more cream and/or return it to low heat for a moment.
Drizzle over the cookies. Sprinkle lightly w/ kosher or sea salt, if desired.