Grilled Pork Tenderloin

I'm back! Did you miss me? Just a short vacation with my family. Well now that they are gone, the sun is finally shinning...and it is just to hot to cook inside. As promised, I am including a recipe for your grill. Hope you like pork! I am a really big fan of Tuscany and I really love every way the Tuscans have chosen to prepare their meats, especially the pork.

I've always appreciated the simplicity of Italian cooking. Here is a simple recipe and a quick side for you. Do make sure to clean off the silverskin and you will have a tender tenderloin. As the name would indicate this piece of meat should be tender! Simply slide a sharp paring knife under the silverskin and cut it out. The marinade is simple and will bring out some great flavors. Hope you enjoy!
Buon Appetito!

If grilled steak (Bistecca alla Fiorentina)is the king of meats in Tuscany, then pork is surely the queen. This recipe is a simple marriage of the two.

Pork Tenderloin alla Lorenzo

(Tenderloin in the fashion of Bistecca)

2 Pork tenderloins ( 3/4 to 1 lb each)

3 Cloves garlic

2 Tablespoons lemon juice

2 Tablespoons extra-virgin olive oil

Salt & Pepper

Process the garlic, juice and oil in food processor or mash into a paste. Clean and dry the tenderloins. Rub garlic paste over tenderloin and let marinate at least 30 minutes and up to 8 hours. Cook on grill over medium heat (or on stovetop in grill pan), turning about every 4 to 5 minutes until cooked through, about 16 to 20 minutes. Use a thermometer,

so you don’t overcook and dry out your meat. Meat should read 145 to 150 degrees. Remove from grill and tent with foil for 5 minutes (meat will continue cooking while tented to desired 160 degrees). Serve on a platter with cannellini beans.

Quick Cannellini Beans

Imported dried cannellini beans are the best but when you don’t have time…use imported jars of cannellini beans. Just heat a clove of finely chopped garlic and 3 or 4 fresh sage leaves in 3 tablespoons of extra-virgin olive oil (use a flavorful oil from Tuscany or Umbria). Add beans, stir occasionally until warm. Place sliced tenderloin down center of platter and surround with the white beans. Garnish with fresh sage leaves and drizzle a little extra-virgin olive oil.

In the winter accompany with some sautéed green and when using the grill, grill some vegetables to complete your meal.