Dry Glazed Pork Tenderloin

Dry Glazed Pork Tenderloin

Ingredients:

2/3 light brown sugar, packed

3 clove garlic, minced

1 tbsp finely grated orange zest

3 tbsp paprika

1 tbsp sesame seeds

1 tbsp ground ginger

1 tbsp ground coriander

2 tsp fine salt

2 tsp ground black pepper

1 tsp cream of tartar

3 1 lb. pork tenderloins

Directions:

For dry glaze, stir brown sugar, garlic and orange zest to blend. In a separate bowl, stir remaining ingredients, then add to brown sugar mixture. Set aside until ready to use.

Clean pork tenderloin of any connective tissue. Preheat grill to medium and clean well. Rub tenderloins completely with dry glaze and immediately place on grill. Grill, uncovered, for about 8 minutes on each side until an internal temperature of 165?F is reached, rotating tenderloins 90? on each side. Let pork sit for a moment before slicing and serving.

Italian Stuffed Peppers

Italian Stuffed Peppers

Ingredients:

4 green bell peppers

2/3 cup cooked rice

1?4 cup olive oil, plus additional tablespoon

1 pound ground beef

2 tablespoons minced onion

1 tablespoon minced parsley

1 teaspoon salt, divided

3?4 teaspoon pepper, divided

1 1/2 cups canned tomatoes, drained

1?4 cup water

1?/ cup minced celery

Mozzarella cheese


Directions:

Cut top from each pepper. Remove white fiber and seeds; rinse cavities. Drop into boiling salted water to cover and simmer 5 minutes.

Remove peppers from water; invert and set aside to drain. Cook rice. Heat 1/4 cup olive oil in skillet and add ground beef; brown and drain. Stir in onion, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Mix with cooked rice. Lightly fill peppers with rice and meat mixture, heaping slightly. Place into baking dish.
Pour around peppers a mixture of tomatoes, water, celery, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place a strip of mozzarella cheese on top of each Italian Stuffed Pepper.

Bake at 350 for 15 minutes.