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Hello, foodies…
What are you up to today? Are you relaxing with friends and loved ones? Taking advantage of the weather (which I hope is as beautiful as it is here!)? Hopefully your American flags are flying high and you’ve remembered to honor our servicemen and women.
I’m enjoying the day at the beach but wanted to share Wednesday's ITKWD recipe, because it's perfect for dinner tonight.
Grilled Pork Tenderloin with Pineapple Salsa
This recipe is prepared with the George Foreman 15-Serving Indoor/Outdoor Electric Grill (K41708).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Pork:
Salsa:
Preparation:
A quick tip, foodies...if you cook the meat to 165°F as directed, your pork will be medium. If you prefer rarer meat, pork is safe to eat when the internal temperature reaches 145°F (medium-rare), according to the USDA. I know that’s hard for those of you who grew up in households where you cooked pork until it was DONE. But, chefs say pink is the way to go if you want tender, flavorful pork. Just be sure to let the meat rest for at least 3 minutes before slicing, so all those juices can redistribute throughout.
I’ll leave you to enjoy your holiday…please consider posting pictures of your barbecue dishes on Instagram, Twitter, or my Facebook page. I’d love to see what you’re cooking! See you Wednesday night for In the Kitchen with David at 8pm ET.
Keep it flavorful!
—David
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