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Lisa Lisa - Burrata Pork Tenderloin

  • Marinade and dry rub a pork tenderloin – be sure to get a plain one, not the yucky pre-marinaded type.

  • Place in a plastic zip lock bag with Coco Aminos, EVOO, Soy Sauce, or whatever you have in the fridge. Place in fridge for at least 1 hour.

  • Remove from baggy and pat dry with a paper towel.

  • Season with favorite rub or just salt and pepper.

  • Grill for about 20 min or an internal temp to about 165°. Try and get a nice char on the outside. Pork tenderloins cook fast so keep an eye on it.

  • While grilling, slice a fresh baguette into ½ pieces. (Stores will pre-slice a baguette into crostini’s size slices for you) Rub with EVOO, garlic and butter.

  • Broil the crostini’s until just golden brown. Also cooks fast so keep your other eye on the bread.

  • On a Boos Board, slice a Burrata cheese and blend with hot pepper jelly mixed organic greens and water cress.

  • Add avocado and drizzle with balsamic glaze.

  • Add the pork tenderloin slices

  • Eat family style right off the Boos Board.


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