Happy Improv Challenge to you all! Peanut butter and jelly is the theme for this month's challenge, and the possibilities were endless. I wanted to do something more on the savory side for this challenge. In the past I have seen different grill recipes for PB&J chicken or pork. I decided that I wanted to try and come up with a recipe of my own to contribute to the Improv Challenge. The weather in Wisconsin has been remarkable so we have started grilling a lot earlier this year. I created a recipe for grilled PB&J pork tenderloin. I love peanut butter and jelly and the flavors really stood out to me. Ron is not as big of a fan of PB & J, but still thought it was pretty good. When you grill the meat make sure to grill slow and low because the sugar in the peanut butter and jelly can burn easily. A BIG thank you to Kristen author of Frugal Antics of a Harried Homemaker
for hosting this challenge! Check out my fellow bloggers for more great PB&J combos!
1/4 cup creamy peanut butter
1/2 cup jelly (I used grape)
2 tsp red wine vinegar
1/2 tsp hot sauce
2 tsp olive oil
1/4 tsp pepper
1 1/2 lb pork tenderloin
Mix all marinade ingredients together in a small bowl till smooth. Place pork into a plastic bag and add peanut butter and jelly mixture. Allow pork to marinate in the fridge for 1-2 hours flipping every half hour to ensure the pork is evenly coated.
Heat grill to medium-low. Remove pork from bag and place on the grill. Think of the tenderloin as having 4 sides. Cook the pork 4-5 minutes per "side". Remove from grill and allow the meat to rest for 5 minutes. Slice and serve.
Labels: grill, improv cooking challenge, pork