Monday, August 6, 2012

Provencal Pork Tenderloin

This blog has pushed my culinary creativity in such a fun way, but occasionally I'm just too damn lazy to get creative. With a bum lower back, I could only muster so much energy when I put together my grocery list this week. 

Every one should have a simple, delicious recipe or two up their sleeve. Easy-peasy stuff; healthy with familiar flavor. Easy-peasy Provencal pork is my go-to. And while this dish is simple, it's elegant enough to serve to guests and great for parties/large groups. 

I put together a marinade and let things sit overnight. This made for a luxurious-feeling Monday night dinner. The flavor stars are fresh rosemary, garlic and Herbes de Provence. 

Combine with lemon juice and olive oil for straightforward goodness. And marinate overnight (or a few hours will do you). How easy is that?

Grill and done.

So flavorful and leftovers will give you lunch all week. So versatile.

Provencal Pork Tenderloin
2 small pork tenderloins
2 tablespoons fresh rosemary, minced
2 tablespoons Herbes de Provence
3-4 garlic cloves, minced
3 tablespoons olive oil
Juice of one lemon

Combine marinade ingredients and pour over pork. Cover and marinate in the fridge overnight. Remove meat from fridge for 20ish minutes, while you allow the grill to heat. Grill over high-direct heat for 2-3 minutes to sear and then over medium direct heat until cooked through, about 20 minutes or until juices run clear. Allow meat to rest 5 minutes before serving. 

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