Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Grilled Pork Tenderloin

Hey friends,

Pork tenderloin doesn't always get the attention it deserves during grilling season, but it should.

It's quick, incredibly juicy, and almost impossible not to love. And while the pork grills, there's one little trick that makes a big difference: instead of using a regular basting brush, I tie together a handful of thyme sprigs to make an herb brush. As you baste the pork with the reserved marinade, the thyme adds another layer of flavor while helping build that beautiful caramelized finish.

Throw it on the grill, slice it up, and serve with a side like Garlicky Green Beans or your favorite salad.

If you're looking for even more inspiration this summer, check out our Great for Grilling collection. It's packed with simple recipes that make the most of cooking over the flame.

And if you've ever wanted to take your love of cooking a little farther from home, I'd love for you to join me in Liguria, Italy, next May. We'll spend the week exploring the Italian Riviera through local markets, incredible regional food, hands-on cooking, and unforgettable meals together. Be sure to use the Homemade registration link to get early bird pricing. Space is limited!

Reserve Your Spot!

No classes this week, see you next week!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

• 1 pork tenderloin (about 1–1¼ lbs)

• 1 large orange, zested and juiced

• ¾ cup fresh orange juice (plus more from additional oranges if needed)

• ¼ cup honey

• 2 Tbsp Dijon mustard

• 1 Tbsp soy sauce (just a touch for umami)

• 1 bunch thyme

• Kosher salt and freshly cracked black pepper

• Neutral oil for grilling

Upcoming Schedule

Tuesday 7/14 at 4:00pm PT

Tandoori-Spiced Wild Alaska Sockeye Salmon Skewers (~50min)
Smoky, warmly spiced Wild Alaska sockeye salmon is marinated in a tangy yogurt-based tandoori mixture, then grilled until lightly charred and juicy. Served with warm pita, quick pickles, and a cooling herb yogurt sauce, these skewers are equally at home at a backyard gathering or an easy weeknight dinner. Chef instructor: Joel

Wednesday 7/15 at 4:00pm PT

Spumoni Ice Cream Cake (~50min)
July is Ice Cream Month, making it the perfect excuse to whip up this elevated spumoni-inspired ice cream cake. Layers of homemade cherry and pistachio ice cream sit atop a fudgy chocolate base that's somewhere between a cake and a brownie, all made with the help of the KitchenAid® Stand Mixer and Ice Cream Maker Attachment. Inspired by the classic Italian dessert, it's a fun homemade twist on a timeless summer treat.

It's the perfect time to make your own frozen treats! KitchenAid® is celebrating with a Flash Sale from July 16–21, and you can also save 20% sitewide at KitchenAid.com with code JULYHOMEMADE through July 18. Whether you've had your eye on the Ice Cream Maker Attachment or another kitchen upgrade, it's a great opportunity to stock your kitchen before the rest of summer baking and entertaining. Offer excludes Refurbished and in-home delivery products. Valid on new orders only through 11:59 PM ET on July 18. Cannot be combined with other offers.

Chef instructor: Nicco

We want your feedback! 
After class, please fill out this 5-question
KitchenAid® Stand Mixer Club survey!

Thursday 7/16 at 4:00pm PT

Homemade Mochi Ice Cream (~50min)
A fun, hands-on dessert featuring soft, chewy rice dough wrapped around creamy ice cream. New Reynolds Kitchens® Countertop Prep Paper keeps things mess-free, so you can focus on the fun part, not the cleanup. Chef instructor: Joel

For more recipes like this and free virtual cooking classes

Cook Better, Live Better