Monday, April 11, 2011

Dinner On The Grill

I wanted something easy and light. I marinated a pork tenderloin in lemon zest, lemon juice, chopped garlic, thyme, rosemary, S&P and olive oil. After a couple hours soaking up those flavors I seared both sides on a hot grill and then finished the meat over indirect heat (covered) -- about 16 minutes total cooking time. While the pork rested, I tossed some fava beans with olive oil, red chiles, S&P and put them on the hot grill (high flame) for about 6 minutes until the pods were lightly charred on the outside. Cooked this way the beans are tender and, with a squeeze of fresh lemon, even the pods taste delicious.
Grilling season is here.

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