Tonight I had my two teen nephews stay over. We had so much fun. We had a great meal, played a PS2 game called Sing Star Pop. It is like karaoke but you are scored on musical talent, word recognition and overall performance. It was a riot.
Today's dinner included Mojo Grilled Pork Tenderloin, Roasted Red Skinned Potatoes with rosemary and corn on the cob. I usually don't have two starches in one meal but the corn was too good to pass it up and it was delicious. We also had Brownie Sundaes for Dessert. Decadent but it is Camp Aunt Tina time of year. Aunts are allowed to spoil!
Here is the recipe for the Mojo Grilled Pork Tenderloin
2 lb. trimmed pork tenderloin
1 large onion, peeled and thickly sliced
1 cup of Goya Mojo Chipotle plus more for basting
1. In a zip lock bag combine the tenderloin, onion and 1 cup of Mojo. Seal and let marinate in refrigerator for as little as 15 minutes or up to overnight. The longer it marinates the more Mojo flavor.
2. Grill over medium heat. Cook, turning occasionally and basting with additional Mojo for about 20-30 minutes. Tenderloin is done when they are browned on both sides and reach 160° F. The onion should be nicely browned
The Roasted Red Skinned Potatoes with Rosemary are a household favorite and so easy.
2 lbs red skinned potatoes, cut into bite sized pieces
2 Tbsp. Olive Oil
1 tsp. Season Salt
1 tsp. rosemary sprigs
Toss potatoes, olive oil, season salt and rosemary on a cookie sheet. Bake at 400 Degrees for 20-30 minutes or until potatoes are crispy on the outside and tender on the inside. Turn after about 10 minutes.