Weekly Dinner #1

Pork Tenderloin, Cilantro rice, Grilled Peaches and Asparagus.

Pork Tenderloin(can also use pork chop)
Rinse and pat the meat dry
Baste in coconut oil and add dry rub
Grill for 15 mins at 400 degrees flipping meat a total of 4 times
Remove from grill and wrap in foil and let rest for at least 20 mins. I always let ANY meat rest 20 mins before serving.

Cilantro rice
1 whole chopped onion
1 bunch of cilantro chopped very fine
4 cloves of garlic pressed
1 cup of rice
2 cups of water
1 table spoon of butter
Add spices and/or chicken stock for desired flavor
I use Mazola powdered chicken bouillon, garlic salt and jess hall's season pepper
Mix contents and bring to a steady boil (covered)
After boiling for 1 min turn stove off completely and let sit for 45mins then serve

Grilled Peaches
Cut peaches in half and baste with coconut oil
Sprinkle the tops with cinnamon
Place on grill flesh side down and grill for 4-5 mins...rotate once to create grill marks
Flip over and cook for another 2 mins on the skin side
Wrap in foil and let rest for 20 mins

Grilled Asparagus
Baste in olive oil and Jess Hall's seasoned pepper
Grill at 400 degrees for 8-10 mins
Remove from grill and grate parmesan cheese on the top...

Enjoy!