- grilled garlicky pork tenderloin
- grilled zucchini
- green salad "bar"
For the pork, I got out my giant mortar and pestle and bashed up three garlic cloves, a couple of teaspoons of kosher salt (might have been closer to a tablespoon; I wasn't measuring), a tiny bunch of fresh oregano from the herb garden, the juice of one lemon, and a couple of tablespoons of EVOO (equal to the amount of lemon juice, more or less) until it formed a slurry. Then I stuck a pork tenderloin in a plastic zipper bag, poured the garlic slurry on top, smooshed it around to coat the pork, and stuck it in the fridge for about 5 hours. Then I grilled it over medium-high heat for a total of 20 minutes, turning every 5 minutes or so to get all the sides in contact with the grill. Tent with foil and rest for 5 minutes or so, cut into half-inch slices on the diagonal, and enjoy!
This was the last of the CSA zucchini -- just in time to pick up another box tomorrow! Heh. I will probably be begging you all for zucchini recipes before long. Anyhoo, this was a HUGE zucchini that I sliced lengthwise into quarter-inch slices, brushed both sides with EVOO and seasoned with salt and pepper, then slapped on the grill (while the pork was resting) for a minute or two per side. Delish!
The salad bar ingredients were identical to last night's.