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Greek style Nagano pork tenderloin brochette

paqmanpaqman Posts: 2,776
edited November 2012 in Pork
Nagano pork is a local brand of pork that has a superior marbling and a distinctive pinker color.  The tenderloin was cut in cubes and placed in a marinade for 2 hours before assembling the kebabs.  The kebabs were then grilled on the egg for about 12 minutes @ 450F until they reached an internal temperature of 147F

-3/4 cup olive oil
-1/4 cup Xeres wine
-Juice of 1 lemon
-2 tablespoons greek spices

The potatoes are wedges of Russet potatoes tossed in olive oil and the same greek spices used in the marinade.  The tzatziki was store bought.


Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli


  • Beautiful cook.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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