Hoisin Glazed Pork Tenderloin

Butterflying the pork exposes more surface area. This allows the pork to absorb more flavor and creates a nice caremelized exterior.

1/3 C hoisin sauce
2 T seasoned rice vinegar
2 T vanilla (or bourbon)
2 T maple syrup
1 1/2 tsp grated peeled fresh ginger
1 1/2 tsp lime juice
1/2 tsp chile paste with garlic
1 garlic clove, minced
1 lb. pork tenderloin
1/2 tsp salt
1/2 tsp pepper
cooking spray

Prepare grill. Combine hoisin sauce and next 7 ingredients in small bowl. Stir with whisk. Slice pork lengthwise, cutting to but not through, other side. Open halves laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 min. Turn and baste pork with hoisin mixture; cook 5 min. Turn and baste pork with hoisin mixture, cook 5 min or until pork reaches 155 degrees or desired doneness. Let stand 5 min, cut into 1/2 inch slices.

Grilled Chicken w/ Mango Salsa

6 boneless, skinless chicken breasts (cut in half lengthwise if too thick)
1/3 cup teriyaki sauce
1/3 cup pineapple juice
1/3 cup honey
4 cloves garlic, minced
1 T. olive oil
black pepper
1 mango, chopped
1 avocado, chopped
1 tomato, chopped
½ cup crushed pineapple
2-3 green onions, chopped
½ cup cilantro, chopped
1-2 jalapeno peppers, chopped
juice of 1 lime
2 T. rosemary, chopped (optional)

Combine teriyaki sauce, pineapple juice, honey, garlic, olive oil and black pepper in a bowl. Keep refrigerated ¼ cup of marinade for basting. Marinate chicken in remaining marinade for 6 hours or overnight. Combine mango salsa ingredients, adding avocado just before serving. Mix well. Remove chicken from marinade and grill to desired doneness, turning once and basting with reserved marinade. Top with fresh salsa.
Serves 6
Dinner variation: slice chicken when hot, cover with salsa and wrap in a tortilla. (1 ½ lbs. of sirloin steak can also be substituted for chicken – slice thin and serve in a wrap with cheese and sour cream.)

Tomato Basil Pasta

4 T. extra virgin olive oil
1 (28 oz.) can of peeled Italian tomatoes – drained and chopped or lightly blended
½ cup reserved tomato juice
½ - 1 tsp. sugar
1 tsp. salt
¼ tsp. black pepper
1/3 tsp. red pepper flakes
2 garlic cloves, minced
¼ cup fresh basil, chopped
Mix above ingredients and let sit @ room temperature for at least 4 hours.
Boil 1 (16 oz.) bag of mini penne pasta according to package directions. Drain and rinse with cold water until noodles are chilled. Toss immediately with tomato/basil mixture until well coated. Toss with ¼ - ½ c. grated Romano cheese just before serving.
Makes 8 (1 cup) servings. (Weight Watchers = 5 pts. per serving.)