Grilled Pork Tenderloin - 5 Star

1 (4 pound) boneless pork top loin roast (single loin) 1 teaspoon olive oil 2 teaspoons paprika

1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 1 teaspoon ground black pepper 1/2 teaspoon chili powder 1/2 teaspoon ground cumin

I made this for my folks for Mother's Day 2012 - very delicious. I made this without salt since my dad is on a salt restricted diet ...you could use garlic salt and onion salt.

Served with roasted broccoli and oven fries.

Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. 


Preheat grill on high.


Place pork loin over medium high heat  (about 400 degrees F.) gas grill. Cook for 5 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 25 - 30 minutes with the lid down  or until internal temperature reaches 150 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. 


I used a gas grill with 3 burners.  Cooked the loins on the back  burner of the gas grill after they were seared... turned back burner to OFF
Turned the middle burner to Low 

Turned the front burner to Med High 

 Serve with your favorite sauce.

Nana's Sour Cream Cookies

This recipe is comes from my mother's mother - Nana Yaroch, and it's my son Luke's favorite cookie. My grandmother never frosted them and I don't remember my mother frosting them. For Christmas, I used to sprinkle the tops of the cookies with sprinkles before baking them.

When Luke was little, he loved a Christmas book called the Sprinkle Snatcher... one day he got up from his nap, saw the sour cream cookies just out of the oven with only a few sprinkles on them and went into meltdown because he thought the Sprinkle Snatcher got them. I frosted them and added more sprinkles and ever since, the frosting and sprinkles have been on top of our sour cream cookies.

½ cup shortening (Crisco)
1 ½ cups sugar
2 eggs
Cream the above until light and fluffy.
Stir in:
1 cup sour cream
1 tsp vanilla

Sift together then add it to the above mixture.
2 ¾ sifted flour
½ tsp soda
½ tsp baking powder
½ tsp salt

Chill at least 1 hour ( 4-5 hour better)
Lightly greased cookie sheet
400 degrees for 10 –12 minutes


FROSTING -
Confectioners Sugar
dash of vanilla
Food coloring if desired
Milk

Mix above ingredients just enough to make a thick frosting, add sprinkles as you go
If frosting, let them set out for hours until the frosting sets up firmly.

Zesty Italian Casserole

I often make this variation - Use 1# Rotini noodles, 1 pkg cooked...... and use 1 large jar spaghetti sauce, 1 16 oz container sour cream and 2 cups of shredded mozzarella – mix it all together with the ground beef and onion....pour into a casserole dish ...top with shredded cheddar... skip the crescent rolls. The crescent rolls don't work well if the dish is refrigerated ahead of time.... if that is the case you will have to make sure the mixture is about 2/3 heated through before adding the crescent rolls to the top.


1 lb. lean ground beef
1/2 cup chopped onion
1 cup spaghetti sauce
1 1/2 cup mozzarella cheese-shredded
1/2 cup sour cream
1 can refrigerated crescent roll dough
1/3 cup grated Parmesan cheese
2 TBSP butter melted

350 degree oven

In a large skillet, combine meat and onion. Cook until thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce, cook until heated through. Pour in a 2 qt dish.

In medium bowl, combine mozerella cheese and sour cream. Pour over meat mixture.

Arrange points toward center of cheese mixture....crimping edges if necessary. Brush dough with melted butter and sprinkle with Parmesan cheese. Bake at 350 for 30-40 minutes until deep golden brown.

Ungreased 9.5 or 10" deep dish pizza pie pan or a 12 x 8 (2 Qt. baking dish)