Tuesday, September 23, 2008

Tuesdays Lunch

Herb Rubbed Grilled Pork Tenderloin with Tomato, Lima Bean Salad

Yesterday I grilled a pork tenderloin that had been marinating in the fridge for a day. I minced a few garlic cloves, stirred them into olive oil, added the juice of two limes and poured the mixture over the pork loin and placed it back in the fridge. When it was time to grill it, I rubbed the tenderloin with a dry herb blend and let it come back to room temperature. Pork tenderloin is a very lean cut but I've found, grills quickly over high heat without drying out.

T1 packed it for lunch accompanied with a simple tomato, lima bean salad dressed with olive oil and red wine vinegar.

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