Hint: Substitute Cahoots “House Rub” with your regular BBQ seasoning. Hint: Serve with a nice mixed green salad. Roll up jelly-roll style, starting with a long side tie several times with kitchen string. Sprinkle two-thirds of the herb mixture over roast. With its bright color, it makes an attractive side for special autumn meals. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Garnish with the red peppers and drizzle with the thyme-mustard.Įnjoy with the rest of the Vina Robles Cabernet Sauvignon. This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. Season to taste with salt and pepper and set aside.Īrranging the towers: slice tenderloin in ½ inch thick slices and place on top of the sliced bread. In a small pan, heat up a little bit of olive oil, add the peppers and sauté on high heat for approximately 1-2 minutes. Mix the mustard, the honey and the thyme in a small bowl, season with cracked black pepper. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Cover with aluminum foil and let rest for about 15 minutes. (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours. Let marinade for about 30 minutes and BBQ on medium heat on all sides for approximately 25 minutes. Open a bottle of Vina Robles Cabernet Sauvignon, and pour yourself a glass!īrush the pork loin with the olive oil and season with Cahoots “House Rub” Seasoning. 1 Red bell pepper, quartered and sliced into stripsġ French-style baguette, cut into 1/2 inch slices
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