The 3rd of July

Alan and I BBQ'd last night in celebration of The Eve of the 4th of July. We made this month's Cooking Light cover recipe.

Spice-Rubbed Pork Tenderloin with Mustard Barbecue Sauce (I made half recipe)

Ingredients
SAUCE:
2 bacon slices, finely chopped
1 cup chopped onion
1/2 cup prepared yellow mustard
5 tablespoons honey
3 tablespoons ketchup
2 tablespoons cider vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin

PORK:
1 tablespoon light brown sugar
1 tablespoon smoked paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray

Preparation
1. Prepare grill.
2. To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients (through 1/4 teaspoon ground cumin) to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.

3. To prepare pork, combine brown sugar and next 7 ingredients (through red pepper) in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with sauce.

Yield
8 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)

Tangy Mustard Coleslaw

Ingredients
7 cups finely shredded green cabbage (about 1/2 head)
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper

Preparation
1. Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
Yield
7 servings (serving size: about 1 cup)

Corn on the Cob with Smoked Butter

Ingredients
1 tablespoon butter, melted
1 teaspoon grated lemon rind
1 teaspoon minced shallots
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
6 ears shucked corn

Preparation
1. Combine the first 7 ingredients in a small bowl.
2. Cook corn in boiling water 5 minutes or until crisp-tender; drain. Brush butter mixture evenly over corn; serve immediately.

Yield
6 servings (serving size: 1 ear of corn)

And for dessert we grilled peaches, sprinkled them with sugar and cinnamon and topped with a little vanilla icecream. We don't generally have dessert with dinner but since the grill was going and we have bunches of peaches, we decided we HAD to. :)

YUM!!