Serves 4
Ingredients:
3 Crushed cloves of garlic
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons warm honey
1 teaspoon salt
1 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
2 whole tenderloin pork (trimmed)
1 lemon, zest and juice
Procedure:
1. Combine the garlic, olive oil, mustard, honey and salt to nuke a marinade.
2. Marinate the trimmed pork for 12-24 hours.
3. To cook, cut each pork tenderloin into 4 pieces (cutting on a slanted angle)
4. Grilled until cooked (depending on how pink you arc comfortable with)
5. When cooked pour the lemon juice and zest over the pork and serve with buttered greens and roasted potatoes
Ingredients:
3 Crushed cloves of garlic
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons warm honey
1 teaspoon salt
1 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
2 whole tenderloin pork (trimmed)
1 lemon, zest and juice
Procedure:
1. Combine the garlic, olive oil, mustard, honey and salt to nuke a marinade.
2. Marinate the trimmed pork for 12-24 hours.
3. To cook, cut each pork tenderloin into 4 pieces (cutting on a slanted angle)
4. Grilled until cooked (depending on how pink you arc comfortable with)
5. When cooked pour the lemon juice and zest over the pork and serve with buttered greens and roasted potatoes
Author: Leigh Say, Head Chef of Swan Hotel
Printed In: Swan Hotel Recipe of the Month Aug (pdf)
The Swan Hotel, Sadler Street, Wells, Somerset, UK
Tel: 01749 836300 Fax: 01749 836301 Email: info@swanhotelwells.co.uk
Source: http://www.swanhotelwells.co.uk/downloads/Swan-Hotel-Recipe-of-the-Month-Aug.pdf