By Teri Cayton
The Parsons Advocate
The weather has been crazy here, week before it was getting down into the twenties and this week it has been in the mid 70’s. We cleaned up the yard here at work a couple weeks ago and they are growing back now because of this warm spell. Momma Said, “Just wait it will probably being snowing next week.”
Freya has been adjusting well to home life. She and Gracie were rolling around in the dirt and when they got done I had to run both of them out of the house. They looked like two powder puffs with all the dust coming off them. I guess kids will be kids, I played in my share of dirt growing up and it never killed me so I guess I will just have live with two dusty dogs.
This fall has been one of the most spectacular we have had in a long time. We didn’t have all the rain we have had in past years and the leaves had a chance to turn and it has been absolutely beautiful, a thing of beauty. The weather we have had this past week could stick around until spring as far as I am concerned.
I wouldn’t mind winter so much if it just got cold and stayed that way but we get a cold spell and then it warms up again. You talk about a mess with the dogs, I might as well turn my back yard into a swimming pool, it would be cleaner and I wouldn’t have to give them a bath they could do it themselves. Momma Said,” Dreamers will always dream!”
Grilled BBQ Pork Tenderloin
- ½ CUP ketchup
- 2 TABLESPOONS Dijon mustard
- 2 TABLESPOONS soy sauce
- 3 TABLESPOONS olive oil
- 3 TABLESPOONS apple cider vinegar
- 2 TABLESPOON fresh thyme leaves or 1 teaspoon dried thyme
- ½ TEASPOON freshly ground black pepper
- 1 1- to 1½-pound pork tenderloins
- ¼ CUP brown sugar
- Whisk together the ketchup, Dijon mustard, soy sauce, olive oil, apple cider vinegar, thyme and black pepper in a bowl. Place the pork tenderloin in a zipper sealable plastic bag. Pour the marinade over the pork and massage the marinade into the meat. Marinate the pork in the refrigerator for at least four hours to overnight.
- Remove the pork tenderloin from the marinade. Pour the marinade into a saucepan and whisk in the brown sugar. Bring the mixture to a boil, lower the heat and simmer for about 10 minutes until the sauce thickens.
- Heat an outdoor grill or grill pan to medium-high heat. Grill the pork for 15 minutes, rotating a few times during the cooking process. Baste the meat with some of the BBQ sauce and grill for an additional 5 minutes, until the pork reaches the internal temperature of 145°F with an instant read thermometer.
- Remove the pork from the grill and tent with foil. Let the pork rest for 10 minutes before carving. Slice the meat into thick slices, slicing on an angle across the grain of the tenderloin. Transfer to serving platter and pour the remaining sauce over top. Serve with rice, potato salad, green salad or any of your favorite grilled side dishes OR make quick BBQ pork sandwiches on Kaiser rolls with coleslaw.