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Grilled Madras Pork Tenderloin with Egg Noodles and Peas



MADRAS MARINATED PORK TENDERLOIN WITH EGG NOODLES AND PEAS

Summer nights are made for the grill and what is better than a home cooked, marinated Pork Tenderloin with the flavors of Cranberry, Orange and Lime with a hint of Vodka!


I read through the recipe and got out the pots and pans I would use.

A. 2 qt pot for Pasta water. 4-5qt pot for Large and XL servings

B. 1 qt Pot for the Peas. 2-3 qt pot for Large and XL servings, though, once again, I cheated and added the vegetables to the cooking pasta to allow both to finish cooking together.

C. Heated Grill with burners on medium to medium high.

D. Lay out and go over your ingredient bags. 1. Marinated Pork Tenderloin 2. Lemon and red pepper seasoning 3. Peas 4. Egg Noodles


Let’s get that Pork Tenderloin on a plate and place it on the counter. It helps to knock the chill off the Pork Tenderloin before grilling. Beware of the dog getting your meat should you have one of those counter grazers like I do!

(We did not keep our marinate. Upon reflection, the marinate could be put in a skillet, and gently warmed to melt the jellies. I would bring it to a simmer since it has been with raw meat. It would be suitable to be used as a glaze for the meat…)


Get your Grill on…medium-medium high heat to give a good sear and cook the pork tenderloin in about 12-14 minutes


Bring that pasta water to a boil. Seasoning with a 1/2t-1 teaspoon of salt helps the flavor and decrease the boiling time. Put the pasta in the water and stir every once in a while, to keep from sticking….


Put the meat on the grill. Grill for 3 minutes to develop nice grill marks, turn meat 45 degrees to get a cross mark. Cook 3/4 more minutes.. Flip and repeat. Cook 2 minutes on the less thick sides. Allow the meat to “rest” on a clean plate, covered with foil while you are finishing off the pasta and vegetables. Resting the meat allows the meat to relax and allows the juice of the meat to flow back from the middle of the meat to the outside areas, thus making the meat more tender and easier to chew. Pork tenderloin should have a slightly opaque/pinkish middle. By no means should it be raw, but it does not need to be dried out either…




Stir pasta, taste test to see how close to being done it is. The pasta should have some bite in the middle after 8-10 minutes. This is when I add my vegetables and butter. (Or, minced garlic and olive oil). Cook until pasta and vegetables are done. Strain, and place back into hot pot, cover to keep warm. Add chopped herbs such as parsley. Olive oil, Butter, Fresh Cracked black pepper…whatever you like—grated parmesan cheese would be good also!




Now to slice your Pork Tenderloin…I like ½” thick medallions, sometimes I cut straight across, other times on a bias…


Time to Plate…


Place the pasta and vegetables on the plate, add several pork tenderloin slices


Enjoy!


And Remember…. Get the kids to help set the table. Placemat, Fork, Knife, Folded Napkin, Cup or Glass for their drinks. Teach them: Forks go on the left and knives and spoons go on the right. (To remember: “Fork” has four letters, as does “left”; “knife” and “spoon” both have five letters, as does “right.”) Folded Napkin under the Fork on the left side. A set table sets up a nice protocol for family time. Not always easy to do and it gives kids a chance to share about their day.



NO CELL PHONES...that includes mom and dad!

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