Garlic, Lemon, Oregano Pork Tenderloin & Greek Quinoa Salad

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Don Cash

Senior Cook
Nov 11, 2010
Richmond, Virginia
We got these two recipes from Tyler Florence and Shape Magazine...

Loosely timed this cook with some vodka/rocks. :D

Tenderloin ready to go on, full cocktail.


On, seared 4 minutes a side.


A half a drink later (16 minutes)...


...moved it to indirect to bring it up to ~155* internal.


Another half a drink later (10 minutes or so) it was ready.


Plated with a freshy.


Very good! Now, if you'll excuse me, I'm going to settle down on the couch to watch the Red Sox beat up on the Twins again and most likely sleep this cook of...ZZZZZZZ...
Now that do look good. Wonder why they want a person to bring it to 155? I go to 150..mostly on loins but occasionally do tenderloins...and get constantly criticized by the Exspurts on here for over cooking it. Now as concerns the Vodky. If you would get rid of the ice and stick the jug down in an ice chest to keep it cold and take a pull direct from the bottle you could have a Wisconsin Martini.
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