You would never know I was from New York by the way I handle the cold these days. It’s about 43 degrees here now and I just can’t get warm enough. Jim and I just took Bailey for a short walk in front of our house and my brain was so cold. I couldn’t wait to get back in the house so that I could wrap up under my blanket. You would have to pry my Ugg’s away from me now.
It’s really windy here today so the wind chill probably takes it down into the teens. Well, maybe not that cold, but I swear it feels like it used to in NY. We were laughing because there were days when the wind was whipping the snow so hard that it almost felt like you were going to freeze and then blow off the edge of the earth….and Jim would be wearing shorts. I remembered mornings heading to school with my brothers in our old Toyota Corolla station wagon and I would be so cold that my entire back would tense up and it actually hurt. It probably would have helped if one of us would have gone outside to heat it up first.
And now I think that 43 degrees is cold. How do I call myself a New Yorker?
This year has been unseasonably warm, like many parts of the country, so we have grilled all winter long. We did this pork tenderloin last weekend and It was so good. I have never done a rub on my tenderloin and now I can’t wait to do one again (ok, that sentence sounds really weird.) I loved the crust that formed on the outside and the meat stayed nice and extremely juicy.
Tomorrow I will share a salad that I made using slices of this tenderloin that was probably one of my favorite salads I have ever made. It was soooo good! I also have a dressing recipe that is a keeper (and very healthy) too!
I have professed my love for pork tenderloin several times on this blog. If you haven’t cooked with it here are some other recipes you can try. I always pick them up BOGO at my local Harris Teeter and then throw some in the freezer.
Enjoy!….and come back tomorrow for the salad!
Chili Crusted Pork Tenderloin
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 3 Tablespoons brown sugar (you can use golden monkfruit or swerve for Keto/Low-Carb version)
- 2 teaspoons salt
- 2 pork tenderloins
- Mix onion powder through salt and coat the tenderloins with the mix in a large resealable freezer bag. Let sit in the fridge for about 20 minutes
- Heat the grill over medium high heat. Cook for 15-20 minutes turning several times.
- Remove from the grill and place on a cutting board. Tent with foil and let rest for 10 minutes so the juices can redistribute. Slice and serve.