“Shallots are for babies; onions are for men; garlic is for heroes.”
Well, this week’s challenge over at the cooking club doesn’t stump me nor do I need to go looking all around for ideas on the theme, after all, it is all about garlic and I am a huge fan of garlic what can bring more flavor to an easy weeknight dinner on the grill? A perfectly grilled pork tenderloin with grill sides of the sweet baby peppers, green beans and zesty grilled corn on the cob…
Sweet treat corn on the cob: Grill seasoned corn, (EVOO, and zesty garlic seasoning) until you have a little char, plate and sprinkle parmesan cheese over.
I have a couple of grill baskets for vegetables so I seasoned the green beans with EVOO, salt, pepper…squeezed lemon over just before serving…
Season the sweet peppers with EVOO, salt, and pepper feel free to add some fresh herbs to the basket, toss peppers often until lightly charred and tender.
Serve the veggies and slice pork on one warm platter scatter some fresh herbs over all and toss on a couple of halved grilled lemons.
A simple marinade for the pork:
2 fat cloves of minced garlic
1 teaspoon white truffle oil if you have some
2 tablespoons EVOO
2 mall sprigs of fresh oregano leaves
1 sprig of fresh thyme leaves
1 small sprig fresh rosemary leaves
zest of one lemon…save lemon to serve with pork
Cut zested lemon in half and grill alongside the tenderloin
3/4 teaspoon kosher salt
freshly ground pepper melange
*optional Bittersweet Herb Farm zesty Garlic seasoning blend, 1 teaspoon or your favorite dried garlic seasoning
Marinate in a zip bag for at least 2 hours and up to 4, turning a few times often to distribute marinade over the meat, Heat a grill or grill pan or grill, sear the beef on all sides, approximately 15-20 minutes or until the meat registers a 130º temperature, tent with foil and allow to rest for about 10 minutes, carve and serve with squeezes of grilled lemon.
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