Grilled Pork Tenderloins Seasoned with Microgreens

Marinade your tenderloins in a microgreen marinade for fresh flavor. Main ingredient: pork tenderloins



From “Cooking With Microgreens”
December 2017



  • These tenderloins are the perfect spring or summer meal to enjoy fresh off the grill.
    Photo by Pixabay/Lebensmittelfotos
  • “Cooking With Microgreens” by Sal Gilbertie and Larry Sheehan walks you through how to grow your own microgreens and incorporate them into your cooking.
    Cover courtesy The Countryman Press

Total Hands-On Time: 2 hr 30 min

Preparation Time: 2 hr

Cook Time: 30 min

Yield: 4 servings

Cooking with Microgreenstenderloin by Sal Gilbertie with Larry Sheehan by Sal Gilbertie with Larry Sheehan (The Countryman Press, 2015) is a guide to growing and cooking with fresh microgreens. This cookbook guides you with step-by-step instructions, beautiful photographs, and easy recipes. This recipe uses fresh microgreens from your garden to give flavor to grilled pork.

The microgreen-based marinade gives the pork a fresh, spicy flavor while preserving its moistness.

Ingredients:

• 2 (12-ounce) pork tenderloins, trimmed
• 1/2 cup raspberry vinegar
• 1/4 cup chopped garlic chive microgreens
• 1/4 cup chopped cilantro microgreens
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground pepper
• 1 cup arugula microgreens

Instructions:

1. Place the tenderloins in a shallow baking dish.

2. In a small bowl, whisk together the vinegar, garlic chive microgreens, cilantro microgreens, honey, mustard, and pepper.

3. Pour the mixture over the pork, cover, and refrigerate for 2 hours, turning occasionally.

4. While the tenderloins marinate, preheat a grill to medium heat.

5. Grill the tenderloins for 20 to 30 minutes, basting frequently with the marinade. (Stop basting a minute or two before the tenderloins are done.)

6. Remove from the heat, slice thinly across the grain, and serve on a bed of arugula microgreens.

More From Cooking With Microgreens:

Mediterranean Garden Soup


This excerpt is reprinted with permission from Cooking With Microgreens by Sal Gilbertie and Larry Sheehan , published by The Countryman Press, 2015.