Parmesan Pork Ala Steph

My Buddy, Joe, came over to help me get the main board back on the dock ramp before the water comes up and we decided to have the pork tenderloin I’d gotten out of the freezer the previous day.  Earlier in the day I’d gone to my list of saved blogs in search of a recipe and decided on Fogode Chao Parmesan Pork posted by Steph over at Plain Chicken.  Check out her site for some great shots and her recipe – I made just a couple of changes..

Parmesan Pork – adapted from Plain Chicken

1 pork tenderloin

2 Tbsp Tones Southwest Chipotle Seasoning

2 Tbsp lemon pepper

2/3 cup white wine – I used Pinot Grigio

1/2 cup parmesan cheese – finely shredded

Olive oil

Combine fajita seasoning, lemon pepper and wine in a plastic bag , add the tenderloin and marinate 5 hours.  Grill pork to an internal temp of 130* (less for rarer).  Apply a light coating of oil to the tenderloin then coat it with parmesan cheese and bake at 400 for 3-5 minutes, until cheese is melted and the internal temp is 140*.  Allow meat to rest for 5 minutes and slice.

Bev made up a pineapple salsa by just substituting pineapple for the mango in the mango salsa we had with shrimp the other day.  We also sided it with salad, grilled garlic bread, and grilled asparagus that had spent a couple of hours in this marinade posted by Big.AL (I couldn’t link back to his blog) as a comment on Robyn’s Grill Grrrl blog as follows:

“My all time favorite marinade for grilled veggies is a simple vinegarette consisting of…

1/2 cup Extra Virgin Olive Oil

1/4 cup Champagne Vinegar

1 tsp whole grain mustard

1 tsp honey

Pinch salt

Pinch white pepper

Dash dried dill

Dash garlic powder

Mix with immersion blender until emulsified. Pour 3/4 mixture over veggie to be grilled (asparagus for me) in zip-top bag. Marinate for 30 minutes. Grill until charred and tender. Plate then pour remaining marinade over veggies.”

We all thought the pork was outstanding and so was the salsa, but they didn’t work especially well together so I ate the salsa as another salad - Bev mixed her salads together and really liked it. 

I will definitely make the pork this way again and between Joe, Bev, and I we ate it all – thanks Steph.  Bev commented that the asparagus needed more flavor and as I was typing this up, I realized I’d forgotten to reserve part of the marinade to pour over the finished asparagus, so I’ll have give it another try.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Three Nice Meals From Leftovers

Two years ago:  Meatloaf And Basketball

Larry

3/29/12 meal date