Day 22 - Recipes 39 & 40

I've got two easy peasy recipes for you tonight. I made a Grecian Pork Tenderloin (from allrecipes) and a Mediterranean Orzo (BabyCenter CFYF). They were both really good, but the orzo was the star of the show. I'm glad it made a lot because I am looking forward to having it for lunch tomorrow. Enjoy!

Grecian Pork Tenderloin

1 1/2 cups fresh lime juice
3/4 cup olive oil
6 cloves garlic, sliced
2 teaspoons salt
6 tablespoons dried oregano
2 (1 pound) pork tenderloins

Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.

Preheat grill for medium heat. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

*Note: I baked my tenderloin at 325 for 25-30 minutes.

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Mediterranean Orzo

1/2 lb orzo

1/4 cup olive oil

2 TBSP red wine vinegar

2 TBSP lemon juice

1 cup chopped bell pepper

1/2 cup chopped black or kalamata olives

1 cup grape or cherry tomatoes, halved or quartered

1/4 cup chopped fresh parsley

Salt and pepper

Cook the pasta until al dente. Drain the pasta and transfer to a large mixing bowl. Add the olive oil, vinegar, and lemon juice and stir to combine. Add the bell pepper, olives, tomatoes, and parsley. Season with salt and pepper. Serve warm or at room temperature.