Flat Belly - Grilled Pork w/Garlic Oil and a Little Salad

From "Flat Belly Diet Cookbook", Enjoy!

Flat Belly - Grilled Pork w/Garlic Oil and a Little Salad

Photo by Patrie L.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • PORK

  • ¼

    cup Garlic-infused Oil (* see the end of ingredients)

  • 2

    tbsp freshly squeezed lemon juice

  • ½

    tsp dried oregano

  • ½

    tsp salt

  • ½

    tsp freshly ground black pepper

  • 1

    lb pork tenderloin, trimmed

  • SALAD

  • 1

    red bell pepper, coarsely, chopped

  • ½

    hot house cucumber, chopped

  • 3

    scallions, thinly sliced

  • ¼

    cup chopped fresh parsley

  • GARLIC-INFUSED OIL

  • 4-6

    cloves garlic, thinly sliced

  • 6

    lg green olives, coarsely chopped

  • A sprig of 2 of your favorite herb, such as basil or oregano

  • 2

    cup extra virgin olive oil, divided

  • ¼

    tsp black peppercorns

Directions

1.) To prepare the pork: Combine the oil, lemon juice, oregano, salt, and black pepper in a small bowl. Coat the pork with 2 tbsp of the mixture and marinate in the refrigerator for 1 to 2 hours. 2.) To prepare the salad: Combine the bell pepper, cucumber, scallions, and parsley with the remaining oil mixture in a medium bowl. Cover and refrigerate until ready to serve. 3.) Preheat a barbecue grill to med-hot. Add pork and brush with its marinade. Grill, turning 2 or 3 times, for 20 minutes or until nicely browned and an instant-read thermometer inserted in the center registers 155 degree F. remove from the grill and let stand for 10 minutes. 4.) Carve the pork into slices and serve with the salad. * GARLIC-INFUSED OIL 1.) Combine the garlic, olives, herbs, and 1/2 cup of the oil in a small sauce pan. 2.) Heat gently over medium heat for about 5 to 7 minutes or until the garlic turns golden. 3.) Remove the pan from heat and let cool. Strain the oil through a fine cheesecloth and discard the garlic, olives, and herbs. Add the strained oil to the remaining 1 1/2 cups of oil. Add the peppercorns and place in a sterilized jar or bottle. Refrigerate for up to 2 weeks.


Nutrition

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