Chipotle Crusted Pork Tenderloin & Yellow Squash Casserole

Tonight we tried a new pork tenderloin recipe.  Pork tenderloins don't go on sale very often, so when they do, I buy a couple, vacuum seal them and throw them in the freezer.  (I try to do this with other types of meat that are on sale as well).  I have a handful of favorites recipes for pork tenderloin (I will share these in future posts), but I wanted to try something new.  I came across this recipe, and It turned out really yummy!  

Chipotle Crusted Pork Tenderloin

Adapted from this recipe on Allrecipes.com

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2-3

Ingredients:

• 3/4 tsp. onion powder
• 3/4 tsp. garlic powder
• 1 1/2 tsp. chipotle chili powder
• 3/4 tsp. salt
• 2 1/2 tbsp. brown sugar
• 1 (1 lb.) pork tenderloin

Directions:

1. In a resealable plastic bag, combine the onion powder, garlic powder, chipotle chili powder, salt and brown sugar.  Put the pork tenderloin in the bag and shake to coat evenly.  Refrigerate 10-15 minutes (or longer if desired).
2. Preheat grill to medium-high heat (400-425 degrees).  Cook pork tenderloin for 4 1/2 - 5 minutes per side (for a total of 18-20 minutes), depending on desired doneness.  
3. Let meat rest for 5-10 minutes before slicing.

Notes & Suggestions:

Before putting the rub on the pork tenderloin, I marinated it in pineapple juice (a 6 oz. can).  After a couple of hours, I drained it, put the rub on for another 2 hours.  About 15-20 minutes before grilling time, I took the meat out of the fridge so it can warm up a bit.  We do this to any type of meat before we grill it because it allows the meat to cook more evenly.  If the meat is really cold, it won't cook as well in the middle.  Another tip is to use tongs and not a fork when you're grilling any kind of meat.

My husband grilled the pork tenderloin for 4 minutes and 45 seconds per side, and it was still a little pink in the middle, which is the way we prefer it.  Remember to always let any meat rest after grilling before you cut into it. It keeps the juices in and keeps it from drying out.  Plus once you cut into it, it cools quickly so don't cut it until you're ready to eat.  

We both liked this recipe a lot.  My husband thought it needed some type of sauce, but I thought it was great the way it was. It is a little spicy, but not so hot that you can't eat it.  If you don't like a lot of spice, just cut back on the chili powder.  The whole tenderloin was plenty for the 2 of us, with enough leftover for one of us for lunch.  We also made the following squash casserole to go with it.

Yellow Squash Casserole

Adapted from this recipe on Allrecipes.com

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 6-8

Ingredients:

• 2 large yellow squash, sliced
• 1/2 cup chopped onion
• 2-3 cloves garlic, chopped
• 35 buttery round crackers, such as Ritz or Town House
• 1 cup shredded cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 tsp. salt
• ground pepper to taste

Directions:

• Preheat oven to 400 degrees.  
• Place squash and onions in a large skillet with 1-2 tbsp. olive oil.  Saute over medium high for about 7 minutes.  Add the garlic and season with salt and pepper.  Saute another minute or until squash are tender.
• In a medium bowl, mix together cracker crumbs and cheese.  Stir half of the mixture in with the cooked squash and onions.  
• In a small bowl, mix together the eggs and milk.  Add to squash mixture.  
• Stir in melted butter.
• Spread mixture into a 9x13 baking dish and spread with remaining cracker mixture.
• Bake for 25 minutes or until lightly browned.

Notes & Suggestions:

I used my mandoline to slice the squash into 1/4" pieces.  While I was sauteing the squash, I seasoned it with 1 1/2 tsp. of Tony Chachere's instead of the salt.  I've made this dish a couple of times before and it never seems to have enough seasoning, so I figured I'd try that.  If you don't want to saute the squash and onions, you can also steam them.  Place them in a large skillet, add a small amount of water, cover, and cook until squash are tender, about 5 minutes.  You can also substitute zucchini for the squash as well.

The squash still turned out a little bland, so next time I will add some salt as well as the Tony's.  This doesn't make very good leftovers because when you reheat it, it becomes mushy.  So I would suggest cutting the recipe in half if you're only serving 2-4.