Worth Repeating

Guests love this grilled pork tenderloin

Picture this. Two priest friends, Father Charles and Father Mike, have come for dinner. We sit down and enjoy a salad, entrée and dessert along with interesting conversation. As we linger over coffee, Father Charles turns to Father Mike and says, “Don’t you love it when Nancy makes this meal?” Before he can even reply, I ask, “Father Charles, what do you mean?” And this kind, dear friend tells me that I recently served this entire menu. Can you imagine my embarrassment?

I know how it happened. It was a busy time for the family and I had planned the menu based on tried-and-true recipes that I knew were easy and tasty. From that day on, every time we entertain I put the full menu and guest list on a 3x5 card and file it for future reference. Is this a lesson in more thoughtful planning or in having a large repertoire of recipes that can easily become part of a dinner party menu?

RECIPE: Easy Grilled Pork Tenderloin


1/4 cup honey
1/4 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (2 1/2 pounds total)


Combine honey, red wine vinegar, garlic, salt and pepper in a sealable plastic bag or other container suitable for marinating. Trim the pork tenderloins, removing the silver skin. Add the tenderloins to the marinade. Marinate at least 2 hours but no longer than 24 hours.

Heat grill to medium-high. Grill tenderloins, turning occasionally, until browned and meat thermometer inserted into center of meat registers 145 degrees, about 25 minutes. Remove from grill and rest for 10 minutes before slicing thinly.

Serves 8.

Nancy Lynch, a self-taught cook from a family of foodies, teaches cooking classes at Orange Tree Imports and All Through the House. diningin@madisonmagazine.com

Find more Dining In recipes here.

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