Grilled Pork Tenderloin with Sautéed Summer Squash & Mint Sauce

Grilled Pork Tenderloin Sautéed Summer Squash Mint Sauce

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INGREDIENTS

Pork Tenderloin

1. 1     Pork Tenderloin., trimmed of excess fat
2. 4T  Olive Oil
3. 2T   Lemon Juice, freshly squeezed
4. 1T    Dijon Mustard
5. 1T    Black Peppercorns, coarsely ground
6. 1T    Sea Salt, coarsely ground
7. 3T   Olive Oil

Side

1. 5    Summer Squash. julienned
2. 3T  Olive Oil
3. 1t    Lemon Juice, freshly squeezed
4. 2t   Black Peppercorns, coarsely ground
5. 2t   Sea Salt, coarsely ground

Garnish

1. Micro Greens
    

DIRECTIONS

Pork Tenderloin

1. In a small mixing bowl, combine oil, lemon juice, mustard, pepper and salt
2. Pour mixture over pork and rub all over to coat
3. Refrigerator pork 4 hours
4. Heat oil in a large cast iron skillet over high heat
5. Sauté pork, 3 minutes or until charred
6. Turn pork to the other sides and sauté the same,
7. Remove pork from heat and cover with foil
8. Let it rest for 5 minutes before curing

Side

1. In a mixing bowl, combine oil, lemon juice, pepper and salt
2. Pour mixture over squash and toss
3. Heat wok over high heat
4. Add squash and sauté for 1 minute
5. Serve immediately

TO SERVE

1. Slice pork in ½ inch pieces
2. Place some of squash in the middle of your dinner plate
3. Place two of pork pieces next to it
4. Top with some of favorite sauce (I use mint sauce.)
5. .Top with some micro green and serve

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