Such a very, very long day yesterday. As I mentioned before, yesterday was the day we moved our college daughter back for the summer. I'll admit it, she has a lot of stuff, but we had a plan. Rent a mini van for the drive to Iowa, drive over early in the morning, move things to storage while she is taking her last final, pack the van with items she needs over the summer and return home by 7 that night...at the latest. A plan, yep, that's what we had. Best laid plans...
Went to pick up the mini van rental, they didn't have one and wouldn't have one for another couple of hours. Seriously? Seriously. So much for leaving early.
Then it is construction season in the Midwest, miles and miles and miles of one lane highway with speeds so slow I could have run next to the van. And then, the college town was packed with families for graduation (didn't even think of that one). College girl has also accumulated quite a bit of junk, I mean "supplies" necessary for all things college. Needless to say that return by 7 plan went out the window! So when did we arrive home? Let's just say it was just before the coach turned back into a pumpkin. Yep, I am feeling pretty raggedy today.
A nice long shower and a cup of coffee will get me going as well as this simple fact...
I know what I am serving for dinner tonight!
This is the best laid plan and no rental car woe, traffic or moving exhaustion will ruin this plan!
Tender, moist slabs of pork tenderloin served on slider buns all topped with the most delicious sauce! You know, the sauce is the boss! And...that pork tenderloin has just the right amount of smoky flavor. MMMMMmmmm!
1 1 pound pork tenderloin
1 tsp paprika
1/2 tsp chili powder
1/2 Tbsp cumin
1 tsp salt
1/2 tsp fresh ground pepper
1/2 Tbsp brown sugar
1/2 cup ketchup
1/4 cup ranch dressing
1/2 Tbsp Worcestershire sauce
1 package of slider buns
In a small bowl, mix together paprika, chili powder, cumin, salt, fresh ground pepper and brown sugar. Rub this mixture all over the pork tenderloin. Heat up your grill. Over a medium hot fire, grill the pork tenderloin for 20-25 minutes.
Turn the meat to cook all sides. Remove from grill and let sit 10 minutes before slicing into 1/2" to 1" slices. This will allow the juices to remain in the meat. In another small bowl, whisk together ketchup, ranch and Worcestershire sauce.
Serve grilled pork tenderloin on slider buns with lettuce and a dollop of sauce.
A great idea for Memorial Day grilling or anytime this summer.
Serve with some fresh garlic green beans and smashed red potatoes...now that's what I am talking about...a plan!
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|Foodie Friday @ The Girl in The Kitchen|
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