Lemon-Garlic BBQed Porc Tenderloin with Easy Summer Sides

This meal was also all about the side dishes...the quinoa salad, green watercress salad, the garlic taters and the honey beer...oh, and the porc was great too.

For the watercress salad: place a handful of mixed Spring greens in a salad dish, sprinkle some fresh basil, cilantro and watercress leaves, chopped cucumbers and baby tomatoes. For the dressing, olive oil, sprinkle of balsamic vinegar, lemon juice, fleur de sel and pepper. Mix well.

For the quinoa salad: cook about 1 cup of plain quinoa according to package instructions, cook 1/2 cup Israeli couscous according to package instructions, then mix together with 2 tbsps olive oil, salt, pepper, one minced garlic clove and a squirt of fresh lemon juice. Sprinkle 2 tbsps of black chia seeds overtop, 2 chopped green onions, mix well and voila! Cool for about an hour.

For the potatoes: you can prep ahead. Boil diced red potatoes in salted water for about 6 minutes. Drain, then add back to pot with oil, one minced garlic clove and the whites of two minced green onions and season with salt and pepper. Mix and lay on two sheets of tin foil. Wrap and put on BBQ for 10-15 minutes. Stir occasionally to prevent sticking.

For the porc tenderloin: Place your porc in a large ziploc bag with, olive oil, lemon zest, juice, oregano, salt, pepper, hot pepper flakes, and minced garlic. Marinate for 3 hours. BBQ for about 20 minutes on high heat, rotating often. You want the insides to be slightly pink and juicy! Rest for 5 minutes before cutting.

Serve with a refreshing honey beer!


Moolicious!