Regan's 8-7-6-5 Costco Pork Tenderloin (Grilled)

(Picture credit: Epicurious and Grilling Companion)  My camera broke awhile ago, so I haven't been taking any of my own pictures.  It actually works pretty well to pull others' pictures that look just like what I made :)

I'm a bit intimidated by cooking meat.  Meat is expensive and it can be a bit painful when it doesn't turn out right.  I have my typical routine meat recipes, and I can make a good roast, but I'm not one to branch out much in the meat department!  We also don't eat much meat, but we do love it!  Pork Tenderloin is a cheaper meat, so this is a nice way to try something new if you're scared like me!

   I finally decided to break out of my comfort zone and try something new.  I'm grateful for my sister and her husband for sharing this failproof recipe with me.  I'd eaten this delicious dish at their home a couple of times.  My brother-in-law Regan has this cooking process down to an exact science.  He assured me if I followed his instructions "EXACTLY" it would turn out perfect.  

It Did!

Ingredients:
-Marinade of choice (marinate for at least 30 minutes prior to grilling).
Pork Tenderloin from Costco (comes in a package with two packaged together.  Each package contains 2 tenderloins)

Grilling Instructions (8-7-6-5):
1.  Turn grill as high as it will go.
2.  Place tenderloin fat side down.  Shut lid.  Grill 8 minutes
3.  Open grill, flip tenderloins.  Shut lid.  Grill 7 more minutes.
4.  Without opening grill, turn it off and let tenderloin cook 6 more minutes.
5.  Remove Tenderloin.  Place it on platter.  Cover tightly with foil and let it sit 5 more minutes.
6.  Cut and serve immediately!

Grilled Chicken with Cobb Salad

I LOVE Cobb salad.  Here is another slight variation from Food Network (picture from them too).  I wish I could just pull this from my fridge without any effort!

Ingredients

• 4 skinless, boneless chicken breasts (about 8 ounces each)
• 1 small onion, cut into 1/2-inch-thick rings
• 1 cup buttermilk
• 2 cloves garlic, smashed
• Kosher salt and freshly ground pepper
• 4 slices bacon
• 3 large eggs
• 1/4 cup vegetable oil
• 4 teaspoons white wine vinegar
• 1 tablespoon dijon mustard
• 2 hearts romaine lettuce, chopped
• 1 tomato, chopped
• 1 avocado, chopped
• 1/3 cup crumbled blue cheese

Directions

Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.

Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.

Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.

Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.

Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.

Grilled Greek Chicken with Rosemary and Lemon

This is definitely one of my favorite grilled chicken recipes...Simple and oh so good!

Combine in a large ziploc bag.  Marinate for at least 2 hours.
8 chicken breasts
3 TBS fresh rosemary, chopped or 1 TBS dried
1/4 fresh lemon juice (or lime juice)
3 large cloves garlic
1 tsp ground pepper
2 tsp salt

-Grill until thickest part of the chicken reads 180 on a thermometer  (or you can to the tong test and pick it up.  If the chicken is floppy it needs to be cooked longer.  You want it to hold firm when trying to wobble it a bit.  Very scientific I know!)
-Garnish with lemon wedges.  I like to serve this with steamed rice and grilled vegetables (peppers, onions, cherry tomatoes, zucchini, asparagus, etc.  Toss with a bit of oil, salt, and pepper before grilling)