Tuesday, June 06, 2006
Pork Tenderloin is what I would ask for if I could only eat one more cut of meat for the rest of my life. The same part of the pig as what filet mignon is on a cow, this is a deliciously tender cut that is remarkably simple to cook and takes flavors from marinades superbly. It costs far less than filet however and is ideal for simple prep. Serve with pinot noir, riesling or a saison.
quick and dirty recipe:
-combine chopped garlic, dijon mustard, salt and pepper, red wine vinegar, fresh rosemary sprigs, dry white wine and olive oil for the marinade.
-Put the pork and marinade in a bag for at least a few hours.
-Remove from marinade and grill for a few minutes on each side until internal temperature reaches 125, 120 if you're manly. If using charcoal grill (as you should be), you can toss the rosemary sprigs on the coals for a little flavorful smoke.
-Allow to rest at least 5-10 minutes under foil, collecting juices.
-Slice in thickish slices and serve. Pour juices over the slices once plated.
quick and dirty recipe:
-combine chopped garlic, dijon mustard, salt and pepper, red wine vinegar, fresh rosemary sprigs, dry white wine and olive oil for the marinade.
-Put the pork and marinade in a bag for at least a few hours.
-Remove from marinade and grill for a few minutes on each side until internal temperature reaches 125, 120 if you're manly. If using charcoal grill (as you should be), you can toss the rosemary sprigs on the coals for a little flavorful smoke.
-Allow to rest at least 5-10 minutes under foil, collecting juices.
-Slice in thickish slices and serve. Pour juices over the slices once plated.
# posted by Yossie @ 5:19 PM 
