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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