A couple weeks ago we decided to have one last HOORAH in Tomball before we left for Lubbock. We had a couple of our friends over for a grilling party and for them to also meet little Livi. Now I know that fall recipes are pouring in left and right but to me it is still summer. There is plenty of grilling and tailgating left to do before fall gets here.
Most of you know that I paired up with McCormick for summer grilling fun. I knew that I wanted to incorporate another one of their recipes for our grilling party. I had already made the pizza burger and corn bell pepper relish. Now it was time to put the main focus on the meat. Grilling means turning the pit or smoker on and letting everyone gather round for fellowship, great food and stories.
We have had so many great memories of Houston and Tomball, but we knew that we wanted something different for our family especially with Olivia in the picture now. Not that anything is wrong with either place because they are both great, but it just wasn’t a fit for us as we start our family. We both grew up in small towns around lots of family and that’s something we really missed while living in Houston.
For the grilling party I made an appetizer gorgonzola and pancetta baked figs, fresh spinach salad, sauteed squash, potato au gratin and pork tenderloin. We actually made two different versions of pork tenderloin. The first was a grilled sweet tea and soy tenderloin, which was a 5 minute marinade, and the second was a slow and low Tennessee Smokehouse BBQ Rub. Both of these grilling options turned out great and were a big hit with all of our guests. It was basically 50:50 on who preferred which option. Be sure to check out the Grilling Flavor Forecast for some more grilling recipes before the summer is up.
Add all ingredients into a small bowl except for the tenderloins. (Reserve two tablespoons)
Place pork in a gallon size ziplock bag. Add the marinade to the bag and mix well for 4-5 minutes. Remove pork from bag.
Place the pork on a grill that has been heated to medium heat. Make sure that the grates have been oiled down. Cook pork for 25 to 30 minutes turning occasionally. Brush every 5-8 minutes with the reserve marinade.