Pork tenderloin is an excellent main dish to include in a low calorie diet because it is naturally very lean, making it low in calories. Yet, it is loaded with flavor! Soaking it in a brine before grilling helps to make sure that it does not dry out during the cooking process. Just remember to soak the pork 4-12 hours before you want to grill it.
The menu is complete with a few other barbecue staples such as potato salad, grilled vegetables, and a cool, homemade ice cream dessert.
Kimberley K. Eggleston
The star of the meal is the pork tenderloin, yet I think it is the easiest component to prepare. The brine is simply a salt and water mixture which will keep the meat extra moist and juicy, and the pork is rubbed with lots of spicy black pepper to really give it a flavor boost. Really, any other spices that you like, such as garlic or cumin can be rubbed on the pork before grilling as well for extra flavor.
When it is finished cooking, don't forget to let the pork sit for a few minutes after removing it from the grill to allow the juices to settle into the pork.
Perhaps you have denied yourself the enjoyment of a nice summer potato salad
because typically potato salad is loaded with fat and calories from the creamy mayonnaise dressing. Well, you can enjoy potato salad again with this low calorie recipe. The dressing uses reduced-fat mayonnaise, and greek yogurt for extra creaminess and a little kick, so the calories are kept on the lower side.
Grilling vegetables along with the pork tenderloin is a wise thing to do as it keeps your kitchen from getting quite so messy, and is simply easy to do since the grill is already going. The possibilities for grilling vegetables are endless. Dig out whatever you have in the crisper! Anything from mushrooms to sliced bell peppers to onions or squash slides onto a skewer quite nicely, and provides a lovely side dish to your grilled pork tenderloin.
Kimberley K. Eggleston
Sometimes at our house, it just isn't really a summer barbecue unless we have the ice cream maker
cranking in the background, creating a cool creamy dessert for after the big meal. One of our favorites is this homemade raspberry ice cream. While this is a cooked ice cream recipe (the eggs, half and half and milk are heated and then chilled before placing them in the ice cream maker), it is worth the extra time. The cooked portion can be prepared early in the day, chilled, and then taken out of the fridge just in time to place it in the ice cream maker. So, most of the work is done way before dinner time anyway. Top with extra fresh raspberries if you have any leftover.