When Spring begins and throughout Summer season, that is THE hottest recipe on the French model of the weblog, splendid for barbecues.
Skewers of beef, hen or duck of every kind, sausages, beef or pork ribs… we do have loads of delights to grill on the barbecue. And lots of selections of marinades.
It is a marinade we love at residence, right here used for pork tenderloin however you possibly can do that marinade with hen wings or breast filet, it’s scrumptious too. Marinade is made with:
- a bit little bit of honey and soy sauce because it caramelizes and works very nicely with pork
- lime zest and juice to provide a bit twist (could also be changed with lemon)
- herbs right here recent thyme
- lastly olive oil, a should have for French barbecue and plancha marinades (my South-France Provençal origins, on my mum’s aspect, could maybe be the explanation of me utilizing olive oil on a regular basis!)
How you can put together the meat : Pork Tenderloin is opened in half to develop into thinner scallop that shortly cooks evenly. Both ask your butcher to do it, or do it your self. Lower Pork Tenderloin in half lengthwise with out going to the tip. We don’t wish to minimize it fully in two items however have a uniform thickness as soon as opened. So cease midway, as quickly as you attain the ultimate thickness, open it in half and ultimately flatten it to type a ravishing massive scallop.
This dish is served right here with Provençal tomatoes (see my recipe right here).
Marinated Pork Tenderloin on the barbecue
When Spring begins and throughout Summer season, that is THE hottest recipe on the French model of the weblog, splendid for barbecues. Marinate meat, relaxation for a minimum of 1 hour earlier than cooking on the BBQ.
Forestall sleep
Bon appétit !
