When the new Enrichment program began, I was asked to co-host our ward’s cooking group that meets once a month. I was in charge of teaching the class in June, so I picked one of my family’s favorties. My friend, Liz, and I have dubbed it the “Arcadia Ward Pork Tenderloin.” It was created by another friend’s mother in the ward, and those of us who grew up in the Arcadia ward ate it quite frequently. It’s grilled so you don’t have to heat up your kitchen—a big plus for those of us who live in where the average temperature is 110° in the summer. And, if you make the grilled red potatoes below, it’s practically a complete Sunday dinner.

Barbequed Pork Tenderloin
Serves 4-6

3 sprigs fresh rosemary
2 lbs pork tenderloin
2/3 c fresh orange juice ¼ t salt
3 T soy sauce freshly ground pepper
3 cloves garlic, crushed

Place tenderloin in Ziploc bag with all ingredients. Marinate 2 hours at least or overnight. Bring meat to room temperature before grilling. Grill 5 to 8 minutes per side. Slice and pour remaining marinade (after boiling it) over pork.

Grilled New Potatoes with Parmesan and Herbs
Serves 6-8 plus leftovers

5 lbs small red-skinned potatoes
4 T olive oil ¼ C crumbled feta
1 C chopped green onions 3 garlic cloves,minced
3 T chopped parsley
2 t chopped fresh oregano

Cook potatoes in large pot of boiling salted water until tender (15 min). Drain, cool. Prepare barbecue (med heat). Cut potatoes in half; transfer to large bowl. Add 2 T oil; toss to coat. Grill potatoes until golden, turning occasionally. Transfer to bowl. Drizle 2 T oil over. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.