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Wednesday, September 8, 2010

Grilled Pork Tenderloin in a Spice Marinade


This weekend I woke up to go for my long run and could not believe that it was already 2 weeks away from the half marathon race day. I completed a half marathon back in May 2010 and after a month or so of rest I started to train for the Army Half Run held on September 19, 2010 in Ottawa, Ontario, Canada.

However, with the summer being so busy I did not realize the race day was creeping up on me. I have been able to get in all my runs, hills, speed, long distances, so I should be prepared, but I do not feel I am as energetic as I was back in May. I think I have run myself down, as I usually do each summer. I always try to balance my training, with friends, family, work and all those things life throws at you (good and bad). I think I will have a good race, but by no means going to reach a personal best and am looking forward to resting afterwards and getting into some cross training over the fall months. Regardless it should be an inspirational race with so many healthy and injured troops and their families participating in the race and therefore I will just be happy to be a part of it.


You can check out my training log at my Uberfit website under Half Marathon Army Run 2010 along with my official training schedule Half Marathon Training Program.This site also offers some other fun posts on nutrition and my travels/hikes/runs.

After my long 20km run, which took a bit over 1 hour and 40min I was famished. I had lots of water and some trail mix to hold me over until dinner. Then I prepared this grilled pork tenderloin in a spice marinade with grilled mustard and rosemary baby potatoes. The pork marinade has wonderful flavours that remind me that fall is coming – allspice, nutmeg, cinnamon and ginger.

Marinade

1/2 cup coarsely chopped white onion
2 T white vinegar
1 T soy sauce
1 T olive oil
2 tsp fresh rosemary, chopped
2 tsp brown sugar
2 tsp fresh ginger, chopped
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp freshly ground pepper
1/2 tsp ground cinnamon
2 garlic cloves, minced
1 jalapeno, finely chopped and seeded
1 pork tenderloin (1 to 1 1/2 lbs)

Mix all the ingredients together. Place the pork tenderloin in a ziplock bag or in a deep dish. Pour the marinade over the tenderloin and place in the fridge for 1-4hours.

Grease the grill and preheat the grill to med high heat. Grill the tenderloin for 15-18min until it reaches an internal temp of 155F to 160F for a nice pink middle. Turn the pork often while grilled. Remove from grill and tent for about 5-10min.

Grilled Grainy Mustard Baby Potatoes

1 lbs of baby potatoes, quartered
1 T grainy Dijon mustard
Freshly ground pepper
1 tsp dried rosemary

Boil the potatoes first for about 5min. This will allow them to cook slightly and reduce having a dry inner potato. Drain and add the ingredients, toss to mix. On a grill pan cook the potatoes using indirect heat for 45 min or until tender to the fork on the inside and slightly crisp on the outside. These can also be cooked in the oven.

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4 comments:

Jenn AKA The Leftover Queen said...

That is a beautiful tenderloin! Best of luck on your marathon!

the clark clan said...

Hi Fitness foodie, please put a link back to the two for tuesday recipe blog hop so others can join in on the fun. Thanks. Alex@amoderatelife

Chef Fresco said...

Thanks for checking out our blog! I see you are a runner too. I just signed up for my first full marathon in December. Sure is a time commitment! Your pork looks delicious. We love cooking tenderloin.

Nicisme said...

Good luck with all the running, I do admire you for that, it's such hard work and you have to be so dedicated.
I can almost smell that pork from here, making me hungry!

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