Name: Grilled Pork Tenderloin on a Bed of Lamb’s Lettuce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 2 tablespoons (30 ml) brown sugar; 2 tablespoons (30 ml) paprika; 2 teaspoons (10 ml) salt; 1 teaspoon (5 ml) chili powder; 1/2 teaspoon (2.5 ml) garlic powder; 1/2 teaspoon (2.5 ml) onion powder; 1/2 teaspoon (2.5 ml) ground pepper; Cayenne, to taste; 3 pork tenderloins; 1 tablespoon (15 ml) olive oil; 8 cups (2 litres) lamb’s lettuce (mâche) or mixed baby greens (mesclun)

Preparation

DRY MARINADE
- In a bowl or sealable plastic bag big enough to hold the meat, combine all the marinade ingredients.
PORK
- Light the gas grill and set the temperature to high.
- Lightly oil the grate of the grill.
- Place the tenderloins on the grate, reduce the temperature to medium-low and grill for about 15 minutes, turning the meat at regular intervals. Remove from the grill and let cool to room temperature.
- Wrap each tenderloin in plastic wrap and refrigerate until completely chilled.
- Slice the cold meat thinly and arrange it on a bed of lamb’s lettuce or mixed baby greens.

Grilled Pork Tenderloin on a Bed of Lamb’s Lettuce

Categories

Ingredients

DRY MARINADE

PORK

Preparation

DRY MARINADE

PORK

Personal Note

To help you with this recipe

RICARDO Measuring Spoons Set