Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
Pork Tenderloin
Sandwiches with
Horseradish Sauce
These tasty sandwiches are a quick and delicious
evening meal. Cover the tenderloin ahead of time and
refrigerate for a few hours to allow the flavors from the
mustard and pepper to penetrate into the meat a bit.
Sandwich
1 pork tenderloin
2 Tbs Dijon mustard
1 Tbs freshly ground black pepper
2 baguettes cut into 6 equal pieces or 6 hoagie
sandwich rolls
Sauce
1 cup mayonnaise (You can substitute low-fat if desired)
2 Tbs prepared horseradish
¼ tsp white pepper
¼ cup of grated Granny Smith apple (peel and core
before grating)
1/2 tsp dill weed
Directions
Sandwich Meat:
Preheat the grill to 350 degrees F. Trim excess fat
from pork tenderloin. Rub the tenderloin with the Dijon
mustard and then roll it in cracked black pepper.
Place the tenderloin on the grill for 30 to 40 minutes or
until meat thermometer registers 155 degrees F. Let the
meat rest for approximately 15 minutes.
Slice in thin slices
Horseradish Sauce:
Mix all the sauce ingredients together in a bowl.
Cover and chill for several hours before serving.
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Make the sandwiches:
Cut the bread lengthwise
Place two to three layers of the tenderloin slices on
each piece of bread
Spread the sauce generously on the bread
Add lettuce shreds, tomato slices if desired
Salted Nut
Roll Bars
These are a delicious blend of salty and sweet, just like
a salted nut roll. During the hot months I do my baking
in the morning. It is a great excuse to have something
baked between breakfast and lunch.
1 1/2 cups flour
2/3 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
2 egg yolks
3 cups miniature marshmallows
1 12oz. pkg. butterscotch chips
1/4 cup butter
2/3 cup white corn syrup
1 tsp vanilla
2 cups crisp rice cereal
2 cup salted peanuts
Cream together brown sugar and butter. Add egg
yolks. Mix together flour, baking powder and salt. Mix
into butter, sugar and egg mixture. Press in a 9x13 pan
and bake at 350 degrees F. for 12-15 minutes.
Place marshmallows over baked layer and bake 2
minutes or until marshmallows melt slightly.
Melt butterscotch chips and mix in butter and corn
syrup. Mix in crisp rice cereal and salted peanuts.
Pour over the marshmallow baked layer.
Refrigerate for a short time and then cut.
June 2016
Thunder Roads Magazine® Colorado 17