Your friends will love this lemon and herb marinated pork and the rice pilaf.

Invite your friends for a backyard grill-out this weekend. They'll love This lemon and herb marinated pork and the rice pilaf.

Your Menu: Serves 8 to 10

Lemony-Soy Herbed Pork Tenderloins
Rice Pilaf with Mandarin Oranges and Walnuts

• Watermelon wedges
• Root beer floats
• Lemonade

Test Kitchen Tip:

For a different twist on lemonade, puree some seedless watermelon in a blender or food processor. Blend or process until smooth and strain.. Stir the puree into the lemonade. Use 2 to 2 cups pureed watermelon for every 6 cups lemonade. Add watermelon wedges to the pitcher, if you like.

Shopping List:

For Pork

• 2 12- to 16-ounce pork tenderloins
• 1 container dried oregano
• 1 bottle olive oil
• 2 lemons
• 1 bottle soy sauce
• 2 12-ounce containers frozen lemonade concentrate (or buy additional lemons to make fresh lemonade)
• 1 watermelon
• 2 1/2-gallon containers vanilla ice cream
• 1 12-pack root beer

For Rice Pilaf

• 1 bunch celery
• 1 large onion
• 1 bottle dry white wine
• 1 8-ounce package button mushrooms
• 2 14-ounce cans vegetable broth
• 1 package wild rice
• 1 package quick-cooking white rice
• 1 11-ounce can mandarin orange sections
• 1 package walnuts

Pantry Items:

For Pork

• salt
• peppercorns
• sugar (if making fresh lemonade)

For Rice Pilaf

• salt
• ground black pepper

Equipment Needed:

For Pork

• measuring cups and spoons
• juicer
• pepper grinder
• small bowl
• spoon
• large resealable plastic bag
• shallow dish
• whisk
• charcoal or gas grill
• foil drip pan
• tongs or meat fork
• instant-read thermometer
• cutting board and knife
• ice cream scoop

For Rice Pilaf

• measuring cups
• cutting board and knife
• 4-quart Dutch oven with lid
• wooden spoon
• large serving bowl

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