Asiago Dip with Crostini

• 1 cup light mayonnaise

• 1/2 cup thinly sliced green onions

• 1/3 cup grated Asiago or Parmesan cheese

• 1/4 cup chopped & drained Artichoke Hearts

• 1/4 cup sun-dried tomato sprinkles

• 1 (8 ounce) carton low-fat sour cream

• 1 tablespoon Mojo Rub & Seasoning

• 1 tablespoon grated Asiago or Parmesan cheese

• 32 (1/2-inch-thick) slices of diagonally cut French Bread Baguette, toasted (about 2 baguettes)

• Preheat smoker, grill or oven to 350 degrees.

• Combine first 7 ingredients in a bowl.

• Spoon into a 1-quart casserole.

• Sprinkle with 1 tablespoon cheese.

• Cook at 350 degrees for 30 minutes or until bubbly.

• Serve & Enjoy on Warm Crostini!

Citrus Pork Tenderloin with Fresh Herb Aioli

  Marinade

• 1 C fresh orange juice

• 1 C dry white wine

• Grated zest and juice of 1 lime

• 8 garlic cloves, smashed and peeled

• 1/2 tsp grated fresh ginger

• 1 tsp soy sauce

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

  Meat

• 2 pork tenderloins, about 1 pound each, trimmed

• 1 tsp Mojo Rub & Seasoning

  Sauce

• 1/3 C Hellman's Mayonnaise

• 2 TBS finely chopped fresh basil or Italian parsley

• 1 TBS extra virgin olive oil

• 1 TBS fresh lemon juice

• 1 TBS water

• 1/2 tsp minced garlic

• 1/8 tsp kosher salt

• In a large bowl whisk the marinade ingredients. Place the pork tenderloins in a large, re-sealable plastic bag. Pour the marinade over the pork tenderloins. Press the air out of the bag, seal tightly, and turn to distribute the marinade. Place the bag in the bowl, so the marinade covers the pork tenderloins, and refrigerate for 4 to 6 hours, turning once or twice.

• Remove the pork tenderloins from the bag, discard the marinade, and pat dry with paper towels. Season evenly with the Mojo Rub & Seasoning. Allow the pork tenderloins to sit at room temperature for 20 to 30 minutes before grilling.

• In a medium bowl whisk the sauce ingredients.

• Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill, wrap tightly in aluminum foil and let rest for 8 to 10 minutes before slicing on the bias. Serve warm with the sauce spooned over the top.

• Serve & Enjoy!

• Makes 6 servings