March 07, 2010

Simple Pork Tenderloin with grilled vegetables

Need a good meal fast? What about a company savvy recipe ready to go at a moments notice? Pork tenderloin is my go-to meat when quick and quality are in order.

Pork tenderloin is the simplest meat to cook. It almost always turns out moist and you can pair it with any of your favorite sauces or vegetables.

Here are a few examples for quick marinades:
Melted jalapeno jelly
Melted apricot preserves
Pineapple chunks with juice
Hoisin sauce and chopped green onions

Pork Tenderloin Recipe
By Jane Jarrell

2 pounds pork tenderloin
1 teaspoon fresh ginger, chopped
1/2 medium onion, minced
1/4 cup fresh basil, chopped
3 tablespoons soy sauce
2 tablespoons salad oil
salt and pepper, to taste

To prepare pork tenderloin, slice into 3/4-inch medallions; set aside. Combine remaining ingredients and place in food processor or blender until well mixed. Pour over meat and marinate 1 hour or overnight. Grill 4 minutes on each side. Place on serving platter and cover. Add grilled vegetables to the platter and serve.

1 large eggplant, sliced into ¼ inch thick rounds
2 red peppers, halved
1 large zucchini. Sliced into thin strips lengthwise
Mozzarella cheese - 8 good sized slices
Olive oil
Salt and pepper, to taste


Start by slicing your vegetables and mix up a little oil and vinegar in a bowl.

Brush the eggplant and zucchini slices with this mixture and grill your peppers, zucchini, and eggplant. These will not all finish at the same time, so keep an eye on your veggies and get them off the grill once they’re ready - the zucchini will take 3-4 minutes per side, the peppers and eggplant 7-8 per side.

Conversation Starter:
What vegetable are you most like and why?

1 comment:

Jean said...

Sounds scrumptuous! Thanks.