Marinated and Grilled Pork Tenderloin Medallion, Grilled Vegetable Panzanella Salad,

Marinated and Grilled Pork Tenderloin Medallion, Grilled Vegetable Panzanella Salad, Herbs

Marinated Pork Tenderloin:

1- Pork tenderloin, trimmed, cut into 6-8 medallions

2 cloves of garlic, minced

1 tsp rosemary, chopped

1 tsp thyme, chopped

1 tsp black pepper, fresh ground

1/4 cup Extra virgin olive oil

Mix all ingredients for the marinade. Allow the pork to sit in the marinade for 30 minutes to an hour. Grill the pork to desired doneness.

Panzanella of Grilled vegetable:

2-3 red bell peppers

1 bunch green asparagus

4 green top spring onions, or another variety of spring onion such as ramps

1/2 baguette, split

1/4 cup Fresh oregano leaves

1/4 Fresh Parsley leaves

Lightly oil and salt vegetables and bread for grilling. Grill vegetables until tender. Once vegetables have cooled enough to handle, cut them into bite size pieces. Place in a large mixing bowl. Do the same with the baguette that is grilling. Allow the baguette to grill until there is a nice golden color and is no longer soft. Cut the baguette into similar size pieces as the vegetables, add to the vegetables. Using the lemon vinaigrette, dress the salad. Finish the salad with the fresh oregano and parsley. Adjust the salt if needed.

Lemon Vinaigrette for Panzanella:

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 clove garlic, minced

1/2 tsp sugar

salt and pepper to taste