Caprese Salad & Raspberry Pork Tenderloin

Caprese Salad

Raspberry Pork Tenderloin

Precooked

All of my Kosher friends will have to skip this one! Sorry!

This is a very easy weeknight grilling meal...The pork is very lean and does not take alot of prep. The salad is a no brainer and the soft Mozzarella is very easy to find...I use the Sorrento Mozzarella Ball from the dairy case, (with all the cheeses...not the gourmet section.). If you have fresh handmade available to you that would be the best!

I want to explain how this meat comes...it is in an air tight package, when you open it you will find 2 pcs. Check out the picture above. All you have to do is slide a sharp knife under the small amount of siver skin and slice it off, trying not to take too much meat.

You will need:

1 package of Pork Tenderloin

16 oz jar of Seedless Red Raspberry Jam

1 Tbls Garlic Powder

4 Tbls Canola Oil

Preheat grill to 400.

Take a large ziplock bag and put the Jam, Garlic Powder, & Oil. Zip the bag and massage it really well to get everything combined.

Then put the trimmed Meat in, take as much air out of the bag as you can and massage the meat with the marinade.

Put the Meat in the grill on indirect heat.

Close cover and cook for 12 1/2 minutes, then turn and cook for another 12 1/3 minutes.

After a total cooking time of 25 minutes remove from grill and let it rest for 10 to 15 minutes to let the juices redistribute.

Slice and enjoy!

The Caprese Salad

1 large Tomato

1 Ball of Sorrento Mozzarella Cheese

1 head of Romaine Lettuce

Bunch of Basil

Salt

Pepper

Extra Virgin Olive Oil

Balsamic Vinegar

Slice Romaine and arrange on platter.

Cut Tomato in half and then cut slices.

Cut Mozzarella Ball the same way.

Layer Cheese, Tomato, & Basil leaf as in the picture.

Sprinkle Salt and Pepper over top and then drizzle Oil and Vinegar.

This salad is also great with some crusty bread and it's a meal in it's self.

Enjoy!