1 pork tenderloin (1 lb.)
1/4 cup Catalina dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 T honey
Preheat oven to 425 degrees. Brush meat with 2 T of dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 T. dressing and the honey; set aside.
Bake 15 minutes; brush with dressing mixture. Bake an additional 10 minutes or until cooked through (160 degrees).
Remove meat from oven; cover with foil. Let stand 5 minutes before slicing.
*To make this on the grill, start by preheating it to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 minutes, turning occasionally. Brush with some of the honey mixture. Continue grilling 5-10 minutes or until meat is cooked through (160 degrees), turning and brushing frequently with honey mixture. Let stand, covered with foil, 5 minutes before slicing.
4 bananas (washed, in their skin)
1 can Eagle Brand
vanilla ice cream
chocolate topping, chocolate chips, whatever you have
Grill bananas until skin is browned and has grill marks. Slice peel open, pour some Eagle Brand in there and top with a scoop of vanilla ice cream. Even better with some chocolate on top!
Delicious and EASY!
(Saw this on Grill It With Bobby Flay)