the wave presents Paganini's Pantry

join the smooth circle geek of the week paganini pantry concerts concerts

Paganini's Pantry

Submit to FacebookSubmit to Google BookmarksSubmit to TwitterSubmit to LinkedIn

. Posted in Paganini's Pantry

 

Grilled Pork Tenderloin

Serves 6-8

 

1/4 cup olive oil

1/2 cup balsamic vinegar

3 cloves garlic, minced

1/2 Tbsp. dried Herbs de Provence

2 lbs. pork tenderloin

Sea salt and pepper, to taste

 

Place olive oil, balsamic, garlic, herbs and pork in a large re-sealable plastic bag or shallow baking dish. Allow meat to marinate for 2 to 3 hours in the refrigerator.

 

Heat the (indoor or outdoor) grill. Remove meat from marinade and pat dry with a paper towel. Discard marinade juices.

 

Sprinkle tenderloin with salt and pepper on all sides and grill meat until the middle inside of the pork is an internal temperature of 145°F. Note: if the outside of the pork is getting too cooked, without the inside getting to the right temperature, you can transfer the pork to a cookie sheet covered with a little olive oil and roast the tenderloin at 350 degrees F until it is able to reach the proper cook temperature.  Set aside to rest for 5 minutes.

 

Slice into medallions and serve with mashed potatoes and wine sauce.

 

 

Dark Cherry Wine Sauce

 

2 Tablespoons olive oil
2 cloves garlic, minced
1 Cabernet Sauvignon
wine

1 cup vegetable stock
1 bouquet garni

1 pound frozen dark cherries, chopped
salt, pepper and sugar to taste

 

Heat oil in a saucepot and sauté garlic.  Add wine, stock, cherries, and bouquet garni.  Simmer until liquid is reduced in half.  Add salt, pepper and sugar to taste.

 

The Smooth Circle

Become a member of our Smooth Circle! We'll email you a newsletter twice a month with the latest on-air giveaways, area events, concerts and more...Plus gain access to exclusive contests! We won't share your information, but we will send you updates at least once a month, so you can keep up with what's going on at 107.3 the Wave.

TOP