Marinated Grilled Pork Tenderloin
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Cooking time: 45 minutes for menu Cooking schedule: see below for "menu" instructions |
Marinated Grilled Pork Tenderloin Time: 45 minutes
1 pork tenderloin, 12 oz (350gr)
4 tbs red wine vinegar
2 tbs olive oil
2 tbs soy sauce
2 tbs ketchup
1/2 tsp garlic powder
1/2 tsp rosemary
Put all ingredients except pork into a bowl and mix well using a whisk. Pour over pork and let marinate for 20 minutes. When ready, cook pork on barbecue for 20 - 25 minutes. Turn occasionally to brown on all sides and baste frequently with marinade. Quit basting after 15 minutes. Pork is done at 150 F (65C). It will be slightly pink in the center which is perfect. If you don't have a thermometer (instant or remote read) check it after 20 minutes by slicing into middle for a peak. When done let it rest for 3 - 4 minutes, then slice at an angle, into 1" (2.5cm) thick slices and serve.
Note: Could also be roasted about the same amount of time, turning and basting, 400F (200C).
Grilled Potatoes Time: 40 minutes
2 medium potatoes or 4 small (or however many you think you would like)
1 tbs olive oil
2 tsp Worcestershire sauce
1 tsp paprika
1 tsp rosemary (I make these lots and very the herbs according to the rest of the meal)
salt and pepper
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into large bowl and mix well. Add potatoes and stir, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again...and you should have one of these. Cook on barbecue (grill) for 30 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes
Sautéed Courgette (Zucchini) / Lemon Thyme and Walnuts Time: 25 minutes
1 yellow or green courgette (zucchini), 8 inches (20cm) long save what you don't use for tomorrow
1 oz walnut halves
several sprigs of lemon thyme or regular thyme
1 tbs lemon basil or regular basil
2 tsp butter, divided
1 tsp olive oil
Slice the blossom end off of the zucchini, then slice it into 1/2 inch (1 cm) rounds. Don't bother with the thin, stem end. (Slice as much as you'll want to eat; I did about 12 slices. Save the slimmer, stem end for tomorrow.) Heat 1 tsp butter and the oil in a nonstick skillet over medium heat. The skillet needs to be large enough to hold all of the slices flat. Add zucchini slices and fry about 8 - 12 minutes. Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it. If not, fry some more; if yes turn and fry the other side. The other side won't take quite as long. When they are done the slices will have nice, browned patches on both sides and be tender.
While the zucchini is frying, heat the remaining tsp of butter in a small skillet over medium heat. Add walnut halve and sauté 10 minutes, turning and stirring occasionally. When done, transfer to a cutting board and roughly chop. Snip basil and pull the thyme leaves off the stems. When zucchini is done, remove to a platter, arranging nicely. Sprinkle with herbs, chopped nuts, salt and pepper if desired, and serve.
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Cooking schedule: 45 minutes |
Start to sauté zucchini |
Cooking for Two? Or more?
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