Fennel-thyme Pork Tenderloin with Grillede Fennel and Smoked Potatoes

lt is always fun to gather family and friends to a grill party. Here is an easy menu. The host can marinate the meat the day before, cook the potatoes and the vegetables in the morning of the party and grill at the party while guest talk and set the table. Ask friends and family to bring a salad, bread and dessert and before you know it, you have a party.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fennel-thyme Pork Tenderloin with Grillede Fennel

serves 4-6

2 pork tenderloins (1½-1 3/4 lb. total) trimmed of fat

2 tbsp. oil

Marinede:

1 gallon water

½ cup sugar

2 tbsp. salt

3 tbsp. fennel seeds

8 sprigs of thyme

2 tbsp. black peberkorn

1 orange, peeled

To make marinade, combine water, sugar, salt, fennel seeds, thyme sprigs,  peberkorn and the peel of the orange. Bring to a boil, remove from the heat and let cool. Place meat in a large heavy, sealable plastic an force out the air, seal the bag and put it in a shallow pan. Every so often, give the bag a quick massage and flip to redistribute  the ingredients. Place in the refrigerator 24 hours.

Prepare a fire in a charcoal grill or preheat a gas grill.

To grill meat, take pork tenderloin out of the bag and pat dry with a paper towel.  Brush the grill with oil, place meat on the  grill and  close and grill 25-30 minutes, until a thermometer inserted into the thickest parat of pork registers 140°F. Transfer to a plate and let rest for at least 10 minutes.

Grillede Fennel

serves 4-6

2-3 large fennel

2 tbsp. oil

1 tbsp. spice mix af thyme, oregano, basil

To make fennel, remove any dead leaves, Cut the bottom off and cut each the fennel into two pieces. Cook fennel 10 minutes in salted water. Brush fennel with oil and sprinkle spice mix over. Grill them 5-10 minutes depending on their size.

Smoked New Baby Potatoes

Serves 4-6

2 lb. new baby potatoes, scrubbed clean, leave skin on

1 tbsp. salt

1 tbsp. corn oil

 

 

 

 

 

smoker sawdust

special equipment: an old pot with a lid

 

To smoke the potatoes, cook potatoes in salted water 10-15 min. Drain and let potatoes steam dry. Add corn oil and make sure all potatoes are covered in oil.

Fill bottom of an old pot with smoker’s sawdust (1-2 cups depending on the size of pot). Place a large sheet of aluminum over sawdust. Fold edges up all the way around. Place potatoes in pot and place lid over. Turn on burner of stove. When pot begins to smoke, transfer pot outdoors and let stand with lid on 5 min.

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