Marinated, grilled pork tenderloin on French peas with cantaloupe

Name: Marinated, grilled pork tenderloin on French peas with cantaloupe
Yield: 4
Ingredients: A 2-3 mm thick slice of air-dried ham blubber (tyrolerspeck), cut into fine, uniform cubes; A little thinly sliced shallots; Heart leaves of a small head lettuce, cut into julienne; A little fresh thyme leaves; The shell of an organic Lemon, only the yellow cut into very fine strips; ½ tbsp Fintsnittet flat-leaf parsley; ½ tbsp Fintsnittet Mint; 1 dl Good olive oil; 1 twig Rosemary (leaves are picked by); 25 Coarsely crushed black peppercorns (Hugs not the grains before they are to be used); 40 g Pearl onions, peeled and boiled until tender, halved; 50 g Small delicate peas, bælgede and blanched; 50 g Snap peas, blanched; 50 g Sugar peas, blanched and broken; 900 g Pig mørbrader

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Marinated, grilled pork tenderloin on French peas with cantaloupe

		A 2-3 mm thick slice of air-dried ham blubber (tyrolerspeck), cut into fine, uniform cubes
		A little thinly sliced shallots
		Heart leaves of a small head lettuce, cut into julienne
		A little fresh thyme leaves
		The shell of an organic Lemon, only the yellow cut into very fine strips
½	tbsp	Fintsnittet flat-leaf parsley
½	tbsp	Fintsnittet Mint
1	dl	Good olive oil
1	twig	Rosemary (leaves are picked by)
25		Coarsely crushed black peppercorns (Hugs not the grains before they are to be used)
40	g	Pearl onions, peeled and boiled until tender, halved
50	g	Small delicate peas, bælgede and blanched
50	g	Snap peas, blanched
50	g	Sugar peas, blanched and broken
900	g	Pig mørbrader

Instructions for Marinated, grilled pork tenderloin on French peas with cantaloupe

To prepare the Marinated, grilled pork tenderloin on French peas with cantaloupe recipe, please follow these instructions:

The tenderloin marinated, preferably five to six hours with rosemary, lemon and thyme.

Grilled on a good hot grill until the center temperature reaches approx. 70 degrees (use a step needle). Rain with approx. 10-15 minutes. Then let it rest on a shelf, easily covered. Cut it into nice slices and serve it with the following.

The peas: Scallops, sprays, the cleaned cantaloupe and thyme are sautéed in butter. The various peas and pearls are added and sautéed with a few minutes. Then add the finely chopped heart blades which are also sautéed with a minute or two.

Finally, turn well-sliced herbs into. Remember salt and pepper.

Serve the peas warm or warm, if necessary. Turned with a little salad. Like with lots of rucola.

Marinated, grilled pork tenderloin on French peas with cantaloupe

Ingredients for Marinated, grilled pork tenderloin on French peas with cantaloupe

Instructions for Marinated, grilled pork tenderloin on French peas with cantaloupe

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