Finaly we could get the grillseason started. Of course I did not clean the grill last autumn as I was supposed to, What a nightmare that is, but now it is done and the grilling can begin. First out, grilled pork tenderloin.
Grilled pork tenderloin with baked vegetables and a basil sauce
2 servings
1 pork tenderloin, about 14 oz
12 small new potatoes
1 head of broccoli
5 carrots
1 large red onion
Basil sauce
3/4 cup creme fraiche
1 tbsp Dijon mustard
A handfull chopped basil
1 tbsp honey
1/2 tbsp white wine vinegar
salt and black pepper to taste
Mix all the ingrediens for the sauce together and let it sit in the fridge 1 hour before serving.
Wash the potatoes and boil them in salted water until almost done. Set aside.
Preheat the oven to 400 F.
Cut the onion into wedges, carrots lengthwise, and the broccoli into large florets with the stalks.
Halve the potatoes,brush on some olive oil and seasalt. Put everything in a large ovenproof dish.
Sprinkle over some salt and pepper, extra olive oil and chopped oregano.
Bake for about 20 minutes until al dente.
Meanwhile fire up the grill and grill the pork tenderloin to your liking. I like mine a little pink in the center. Let the meat rest for 5-10 minutes before you cut into thick slices.
Lay meat on top of the vegetables. Serve with the basil sauce.
2 servings
1 pork tenderloin, about 14 oz
12 small new potatoes
1 head of broccoli
5 carrots
1 large red onion
Basil sauce
3/4 cup creme fraiche
1 tbsp Dijon mustard
A handfull chopped basil
1 tbsp honey
1/2 tbsp white wine vinegar
salt and black pepper to taste
Mix all the ingrediens for the sauce together and let it sit in the fridge 1 hour before serving.
Wash the potatoes and boil them in salted water until almost done. Set aside.
Preheat the oven to 400 F.
Cut the onion into wedges, carrots lengthwise, and the broccoli into large florets with the stalks.
Halve the potatoes,brush on some olive oil and seasalt. Put everything in a large ovenproof dish.
Sprinkle over some salt and pepper, extra olive oil and chopped oregano.
Bake for about 20 minutes until al dente.
Meanwhile fire up the grill and grill the pork tenderloin to your liking. I like mine a little pink in the center. Let the meat rest for 5-10 minutes before you cut into thick slices.
Lay meat on top of the vegetables. Serve with the basil sauce.