This is one of my "go to" dishes for entertaining because it's a little bit special to serve and ridiculously easy to prepare.
In a large ziploc bag, place 2 pork tenderloins for every 6-8 people you are trying to serve.
To the bag, add the juice of 2 lemons, 1/4 cup of olive oil, 1 tablespoon of salt, and 3 tablespoons of herbs de provence. (Most have black pepper in them, but if your mixture doesn't, add about a teaspoon of fresh cracked black pepper as well).
Seal up the bag and massage the marinade and herb mixture until it evenly coats all of the tenderloins.
Cook them on a hot grill that's on medium/high heat. Make sure that each side gets nicely grilled. They will take anywhere from 20-30 minutes depending on how thick they are. They are done when you press them and they feel mostly firm with only a little bit of give.
Remove them to a platter and cover with foil for 10 minutes before slicing into medallions for serving.
These pair well with roasted or mashed potatoes, and an earthy vegetable like root veggies or brussels sprouts.
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