EASY!! Grilled Pork Tenderloin

(One pound of tenderloin serves about four people.

Adjust recipe based on serving size.)

Ingredients:

• 1 pound pork tenderloin, trimmed of excess fat
• 3 cloves garlic, minced (I use frozen Dorot cubes.)
• 1/4 cup apple cider vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Vegetable oil (for grilling)

Directions:

1. Place pork in a large, sturdy, Ziploc bag. In a small bowl or measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Making sure all air is out of the bag, seal tightly, then "squish" the bag so that the pork is coated on all sides. Place in the refrigerator to marinate for 2 hours or one day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling. DO NOT FORGET TO DO THAT!
2. When ready to cook, preheat the grill to medium (about 350 degrees F). Brush the grill with oil. Remove the pork from the marinade, shaking off excess and discard the marinade and bag. Grill pork (with cover closed), turning once every two minutes, until the internal temperature reaches 140 degrees F, about 12 to 15 minutes. 
3. Remove the tenderloin to a plate/cutting board, cover, and let rest for 10 minutes before slicing.  DO NOT FORGET THIS STEP!

*www.wellplated.com

Cinnamon Roll Pigs in a Blanket Dunkers

Ingredients:

• 1 package (5) Grands Cinnamon Rolls with cream cheese frosting
• 10 fully-cooked turkey/chicken sausage of choice

(For the Sauce)

• Cream cheese frosting (from cinnamon rolls)
• drizzle of pancake/maple syrup

Directions:

• Heat the oven to 350 degrees.  Leave cream cheese frosting out at room temperature.
• Place parchment paper on a baking sheet and open the cinnamon rolls, separating each roll and unrolling the dough.
• Cut each cinnamon roll "rope" that you just created into two pieces, making 10 total ropes.
• Wrap the cinnamon roll rope around each entire sausage (like pigs in a blanket!), picking up/smearing any of the excess cinnamon filling that falls off and pressing it into rolls.  It's essential!
• Bake for 15-20 minutes. *I stopped at 15 to check.  They felt a little "too" doughy, so I only baked for one minute longer and let them rest on the baking sheet once I took them out for a few minutes more.  
• Spoon some frosting onto each plate and drizzle with some syrup to thin the dunking consistency.  Stir and serve!  Enjoy!

Notes:

You can assemble the dunkers ahead of time on a baking sheet, wrap with saran wrap and refrigerate. 

*Adapted from www.ohsweetbasil.com

Homemade Pancake Mix (to serve right away or to store!)

This homemade pancake mix uses just six basic ingredients and makes prepping breakfast or brinner a breeze!

Ingredients:

(For the Mix)

• 2 teaspoons salt
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 4 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 cup powdered buttermilk

(For Preparing)

• 3 cups dry mix (recipe above) 
• 2 eggs, slightly whisked
• 1 1/4 cups water
• 2 tablespoons unsalted butter, melted

Directions:

(To Make the Dry Mix)

• In a large bowl, combine all of the dry ingredients. Whisk to combine. 
• Store in an airtight container.

(To Make Pancakes from the Mix) 

• Measure out 3 cups of mix. Add the eggs, water, and stir. Right before everything is combined, stir in the butter. 
• Heat a pan to medium heat and spray with nonstick spray. Cook pancakes until bubbles form, flip and cook again until set.
  
  
  
  *www.ohsweetbasil.com