German Pork Tenderloin and Creamy Radish Salad
To complement this dish, serve it with a traditional white radish salad, good rye bread and German beer.
Makes 6 servings
|Creamy Radish Salad|
|2||cups thinly sliced onions|
|2||whole pork tenderloins (about 3/4 pound each), well trimmed|
- Prepare Creamy Radish Salad; set aside.
- Spread onions on large sheet of foil and top with tenderloins; salt and pepper each tenderloin Wrap tightly in foil and refrigerate 8 hours or overnight. Remove tenderloins from foil and rewrap onions using Drugstore Wrap technique.*
- Grill tenderloins and onion packet on uncovered grill over medium-hot coals 20 to 25 minutes or until internal temperature reaches 165°F when tested with meat thermometer inserted into thickest part of each tenderloin, turning occasionally. Transfer tenderloins to cutting board; cover with foil and let stand 10 to 15 minutes before slicing. Internal temperature will continue to rise 5°F to 10°F during stand time. Meanwhile, remove onion packet from grill and carefully unwrap. Slice pork across grain; serve with onions and Creamy Radish Salad.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||21 %|
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