Chipotle Crusted Pork Tenderloin

These were very yummy, but very spicy. I did not have a whole loin, but I did have some loin chops, so I just marinated those instead and cooked them in a skillet. Next time I will definitely cut the amount of chipotle powder in half and maybe add a touch more brown sugar. Also, I used real garlic. I prefer it to the powder. But I just love garlic anyway.
This is a good recipe for adults, but I would not recommend it for kids. My husband yummed them up, but he was sweeting. LOL
Yield
6 servings

Active Time
15 Min

Total Time
35 Min

Ingredients
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins


Instructions
1.Preheat grill for medium-high heat.
2.In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3.Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Chicken Stuffed with Spinach, Feta, and Pine Nuts

Here is this week's recipe. I would give it 3 stars. Good, but not fantastic, as all the fancy ingredients might imply. When you get a real good bite of chicken and the stuffing, it really does taste good. But you only get one or two good bites towards the middle of the chicken breast. Also the outside of the chicken,does not have much flavor. Not gross, just bland. I think when I try this recipe, I will be seasoning the outside with perhaps garlic. I had some left over filling and I put it in the middle of some crescent rolls, now that was yummy.

Yield
4 servings (serving size: 1 stuffed chicken breast half)


Ingredients
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth

Instructions
1.Preheat oven to 350°.
2.Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3.Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4.Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.

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http://www.pepperplate.com/sharedrecipe.aspx?id=bc4a5b6d-45b0-49d7-b6ff-7f1d6b101cb9

Looks good!