Sunday, March 21, 2010
Food & Wine Challenge in Westfield - Spicy Pork Tenderloin
It took longer for me to check around the neighborhood to find someone to lend me a gallon sized Zip Loc bag, than to actually measure and combine the brief list of 5 ingredients to create this simple, spicy marinade for the Spicy Lemon Rosemary Pork Tenderloin. The mixture of crushed red pepper, fresh squeezed lemon, fragrant rosemary sprigs, chopped garlic cloves, organic extra virgin olive oil took less than 10 minutes to create, and made 2 pork tenderloins very happy.
The marinade and tenderloins melded together in the fridge overnight and practically jumped onto the hot grill. While the recipe calls for browning on a griddle for 6 minutes and roasted in a 400* oven for 14 minutes, I decided it was just too gorgeous of an evening not to fire up the grill. These thick loins took about 25 minutes over high heat. I turned them 1/4 turn every 6 or 7 minutes to create what essentially looks like a Chili's ad, but tasted like a firecracker exploded across every one of my senses. It was perfectly spicy and juicy.