Grilled Pork Tenderloin with Fennel and Bell Peppers
Grilled Pork Tenderloin with Fennel and Bell Peppers
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Grilled Pork Tenderloin with Fennel and Bell Peppers

Preparation
20 MIN
Cooking
15 MIN
Marinating
10 MIN
Servings
4
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Ingredients

Lemon Mayonnaise

Pork Tenderloin

Preparation

Lemon Mayonnaise

  1. In a bowl, combine all the ingredients. Set aside.

Pork Tenderloin

  1. On a plate, rub the meat with the ground fennel and red pepper flakes. Generously season with salt.
  2. Let rest for about 10 minutes at room temperature.
  3. Preheat the grill, setting the burners to high. Oil the grate.
  4. Place the pork on the grill. Reduce the heat to medium-low. Grill the meat for about 15 minutes, turning regularly. Set aside on a plate. Tent with aluminum foil and let rest for 10 minutes.
  5. Meanwhile, in a large bowl, toss the bell peppers and zucchini with the oil. Season with salt and pepper. Grill the vegetables on both sides until al dente. On a large serving platter, place the vegetables. Garnish with the olives, almonds and chives. Add the meat and serve with lemon mayonnaise.

Good with...

Comments

  1. This was very good and although not spectacular I will certainly make again. Perhaps increase the crushed fennel seed just a tad. Will also start to grill some fennel bulb at the same time as they will take longer. Be sure to check your meat temperature and be ready to adjust for thickness. Mine were quite large and took a little longer. One tenderloin was plenty for 3 people!I did only 2 red peppers 'n still had a lot. Second tenderloin was delicious cold in a sandwich and very yummy in a salad.

  2. very good, stay outside to enjoy!

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