Prepare pork tenderloin first (recipe below).
While pork is resting, prepare
at or sinews off the tenderloin and arrange the meat in
nd pour over pork tenderloin.
Refrigerate pork in marinade for no more than
ntil jelly melts.
Place pork in a large sealable bag
Remove the pork tenderloin from the refrigerator, and allow
ag.
Add whole pork tenderloin and marinate, refrigerated, for at least 6
tir to combine. Place the pork tenderloin in a plastic, seal able
cup of sauce for basting the tenderloin while grilling. Combine remaining
chile and oil.
Place pork in a heavy duty, resealable
Trim pork tenderloin of any excess skin and
Pierce pork tenderloin and place in a deep
Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
Preheat gas grill on high temperature.
Wash pork tenderloin and dry well.
Season with pepper.
Place on grill; sear meat on all sides.
Reduce to low heat.
Brush meat with margarine; turn frequently.
Cook until internal temperature of meat is 180\u00b0. Serve meat with side dish of sauce that has been heated.
ix well.
Place the pork tenderloin into the water, salt, and
Combine ingredients for marinade in food processor and blend.
Pour over pork tenderloin and marinate for at least 3 hours and up to overnight.
Preheat grill and cook tenderloin to desired temperature.
Remove pit from mango and brush with oil.
Grill green onion and mango for just a few minutes to soften and impart grilled flavor.
Cut grapes and tomatoes in quarters and dice mango and green onion.
Dress with a splash of cider vinegar, honey and chopped cilantro.
Enjoy!
/4 cup marinade for brushing. Place pork in large resealable plastic
Rub pork with oil and season to taste. Refrigerate until ready to cook.
For the pineapple relish, place all ingredients in a medium saucepan on high heat. Bring to a boil, stirring. Reduce heat to low; simmer, stirring, 20-25 mins, or until thickened.
Meanwhile, preheat the grill to medium. Grill pork 20-25 mins, turning, until cooked to desired doneness. Transfer to a plate. Let stand, covered, 5 mins.
Slice pork and serve with pineapple relish and arugula leaves.
Whisk together mustard, sage, salt, pepper, garlic and vinegar. Whisk in oil. Add pork and marinate for at least 30 minutes.
Put pork on grill on direct high heat. Cook on high for ~4 minutes before flipping. Flip and turn heat down to medium, line upright side with sage leaves. Continue cooking, turning occasionally until the interior reads ~155\u00b0F Remove from heat, cover, and let rest for 10 minutes. Slice and serve.
Microwave potatoes on High (100%) for 3-4 mins, or until just tender. Let cool slightly then thickly slice. Season. Toss with 1 tbsp oil.
Meanwhile, preheat a grill over medium-high heat. Add potatoes and pork. Grill for 6-8 mins, or until potato is browned and pork is cooked through.
To make salsa, combine apples, parsley, almonds, orange zest, orange juice and remaining oil. Season. Serve with pork and potatoes.
o 400 degrees.
Cut pork tenderloin in half across and rub