Pork tenderloin on the grill! It’s tender, easy to prep and grills to perfection so quickly. I went Greek here, serving the pork with tzatziki, grilled zucchini (brushed with the same marinade) and Bill Smith’s Green Peach Salad — one of my favorite among many oft-used Food52 Genius recipes.
For this grilled pork: Chop the leaves and tender stems of 3 or 4 sprigs each of Italian oregano, marjoram and thyme, along with a good handful of parsley. Crush 3 garlic cloves and zest a lemon. Stir all of the above together with about 1/3 cup of olive oil, a good pinch of salt and black pepper to taste.
Cut a 1 pound pork tenderloin into chunks and mix into the marinade. Let sit in the fridge for 4-6 hours or overnight.
These take about 10 minutes on a hot grill. Leftovers are delicious wrapped in a roti or tortilla for lunch. ;o)
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Pork tenderloin is a cheat code in itself - prep couldn’t be easier and on a skewer, it takes 10 minutes or less to grill.
Make double the marinade and freeze half to use the next time you grill. I put the herbs, garlic and zest in a small container and cover with oil, adding more oil when I take it out to use it. I stir a big dollop of mustard into this to use on chicken thighs.