Pork Tenderloin Roast ‘Steak’ Dinner

Tony A. Hall

Ingredients

Ingredients<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

1 Each – 1.8-2.0 Lb Pork Tenderloin Roast

<?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /><?xml:namespace prefix = w ns = "urn:schemas-microsoft-com:office:word" />1 12 oz. bottle of Marinade - Chef Pascal’s BALSAMIC TARRAGON AND ROASTED GSARLIC SAUCE (use your favorite)

16 oz. can Steamed Tomatoes

16 oz. can Black Eyed Peas

3 medium/large Green Onions

Fresh ground Salt and Pepper

4 Baked Potatoes

1 loaf - Italian sandwich Bread and Butter

Instructions

Directions<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

1.    Slice roast into ¾ to 1” steaks and place in 9 x 9 pan

2.    Pour over marinade and stick a fork in each steak ¾ times, flip the steaks and place in the refrigerator for 2-24 hours.

3.    Fire up the BGE to full flame 910-15 minutes.

4.    Place Beans, Onions and Tomatoes into a iron pot and place on flames, bring to boil and remove, cover and let steep.

5.    Place steaks directly on grid.  Cook until internal temperature reaches 160 degrees or higher for dryer and well done, flipping one time.

6.    Remove and let set for 5 minutes and serve with baked potatoes, green onions, beans and tomatoes, bread and jalapeno peppers.

Notes

Number of Servings:

Time to Prepare: