Monday, July 20, 2009

Dinner on the Grill (easy clean up included)

Tonight I grilled a pork tenderloin and some veggies. It turned out great and the cleanup was even better!
Grilling a pork tenderloin can take up to 40 minutes so get your grill going first thing, turn it to low and drop on your pork!
Back in the kitchen the marinade for the veggies is as follows:
4 T. olive oil
3 T. Balsamic Vinegar
2 T. Basil, chopped
2 T. Parsley, chopped
1 fresh garlic clove, chopped
salt and pepper to taste
Slice the Zucchini lengthwise into about a quarter inch thick. You want it to grill through but not turn to mush.
Dip the Zucchini and asparagus into the marinade to get a good coating onto it.
Add it onto the grill.
Grill the veggies for about 6 minutes on each side. If you want the zucchini to have the pretty grill marks then only turn it once!
Keep turning your pork about every ten minutes as well. You want to get it to a temp of 160º then let it rest for 5-10 minutes before slicing so the temp gets to a safe to eat 165º.
After the vegetables come off the grill drop them back into the marinade and serve!
The Paleolithic Diet excludes simple carbohydrates, so most people would not think of this as a complete meal. The pork is a protein and believe it or not the veggies are a complex carbohydrate. Adam and I added some almonds and olives to our plate to get a source of good fat in and this meal was great. I was not hungry for more or craving anything extra!
More from my Paleo Kitchen soon!

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