tenderloins and a dry rub or seasonings of your choice, I kept it simple with a sprinkling of salt pepper, Cajun seasoning and granulated garlic. Grill… “Cooking pork is 135° to 140°F. But even if you stick to a 145° guideline, your pork is going to be much more tender, juicy and flavorful than you’ve ever tasted, if you’ve only ever tasted pork that was cooked to 160°F. I cook to 135° and allow to rest-foil tented for 10 or so minutes. Slice to desired thickness.
cut in half, grilled just enough to get a few grill marks and still firm not mushy, remove from grill and cut halves in half again.
toasted & chopped pistachios
fresh basil leaves torn
chopped Italian parsley
frozen pitted dark cherries
of romaine lettuce, chopped
Boston lettuce, torn
can hearts of palm, drained and sliced 1-inch thick on a bias
can artichoke hearts in water, drained and quartered
lemons juiced taste and add the other half if you like
Today I have for you an absolute stunner - Sweet Potato salad with spring onion and goats cheese. But I would definitely size it down and serve it to myself for a gratifying and fire-crackingly flavourful lunch or dinner - nutritiously comprising of gluten and grain free carbs along with a handful of vegetables and sprinkling of protein
It should be “sweetand sour loin strips” rather than “sweetand sour tenderloin strips”. However, you can either use loin or tenderloin stripes for this recipe though tenderloin give you a slightly softer texture than loin meat