1.  Hit the boardwalk.

2.  Stop counting calories.

3.  Catch every sunrise and sunset.

4.  Go back in time.

5. Do some serious shopping..

6.  Visit the ponies at Assateaque Island.

7.  All Free stuff; free concerts on the beach, bonfires on the beach, free movies on the beach, Sundaes boogie on the beach…

8. Eat Crabs. Repeat…eat Crabs!

9. Fore. Play Golf.

10. Plan your next trip to Ocean City ASAP!

Grillin and chillin in Ocean City

One of  our favorite recipes came from the “Joy of Healthy Grilling” cookbook circa 1998. When we come across a great recipe we find ourselves repeating and repeating it, fine tuning it and making it our own.

So go fire up your grill and start licking your lips. You are going to love this, and your body will love you for loving this. It’s low fat and low calorie.

I call it a “Spicy Grilled Pork Tenderloin”.  We love to sit out on our deck over looking Assateaque Island with the ocean just beyond, as we smell this tasty little yummy cooking up. It’s great for a summer barbeque at the beach or anytime really.

I am not gonna be super exact on my proportions. We have adapted this recipe to suit our taste buds and we like it uber spicy. The proportions for this dry rub are impossible to mess up.

You can make this a day or two in advance and let it marinate in your refrigerator. Just bring it to room temperature for about a half hour before you grill it.

Get out a mortar and pestle.

Put in it the following:

First put in fennel seeds and crush them up with your pestle

Then add a chicken bouillon cube and squish it up too!

Now add;

Fresh ground pepper

Garlic and onion powder

Cornstarch

Little bit of salt

Fair amount of paprika

You know have an awesome dry rub for your pork.

Buy a non-marinated pork tenderloin. There are usually two in each package. Liberally rub the dry seasonings all over the tenderloins. Wrap them up tightly in saran wrap, and pop them in the refrigerator. Remember take them out about a half hour before you want to grill them.

When your grill is ready spritz it or spray it with some olive oil.  Grill the tenderloins with the cover down. Turn them once or twice. You want to get them nice and crispy on the outside, then move off the direct heat to finish cooking. It should really only take 10 to 15 minutes. Take them off the grill and let them sit for 5 minutes or so before you slice them. They should be crispy on the outside and pink in the middle.

Trust me. This is a killer way to enjoy a low fat healthy entrée. Toss a green salad, add some applesauce and if you want baked beans.

Enjoy. Let me know how much you loved it!