Although, technically, last week marked the beginning of fall, the weather on Long Island hasn’t yet caught up! Temperatures reached 90 degrees this week and I’ve taken the opportunity to enjoy the grill for a bit longer.
Grilled pork tenderloin is fabulous and I make it often in the summer, but I’ve always grilled the tenderloin whole; I never thought to slice it and skewer it until now. It cooked in no time (although I did marinate it for a bit) and turned out great! The scallions were a lovely flavor complement and also a nice way to separate the pork slices.
I served it with this bok choy recipe (which is fabulous!) and a cucumber and feta cheese salad, and the whole meal felt like the perfect way to bid summer (and the grill) adieu!
I hope that you, too, have enjoyed the last weeks of summertime and look forward, with excitement, to the pleasures of autumn!
- 1 lemon
- 2 cloves of garlic minced
- 2 Tbsp. Extra virgin olive oil
- ½ tsp. Salt
- ½ tsp. Ground black pepper
- 1 1 pound pork tenderloin
- 5 scallions cut into 1-2 inch pieces
Preheat the grill to medium-high heat.
Zest the lemon into a medium bowl and squeeze in the juice (it should yield approximately 3 Tbsp of juice). Add the garlic, oil, salt and pepper. Mix to combine.
Thinly slice the pork tenderloin on a diagonal and add the pork and the scallions to the marinade. Allow to marinate for 15-30 minutes.
Thread the pork and scallions onto skewers and grill until just cooked through, approximately 2-3 minutes per side.
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