German Pork Tenderloin with Creamy Radish Salad - Easy Recipe

INGREDIENTS

Creamy Radish Salad (recipe) 2 cups thinly sliced onions 2 whole pork tenderloins (about 3/4 pound each), well trimmed Salt Black pepper

PREPARATION:

1. Prepare Creamy Radish Salad; set aside.

   *Place food in the center of an oblong piece of heavy-duty foil, leaving at least a two-inch border around the food. Bring the two long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold short ends up and over again. Press folds firmly to seal the foil packet.

2. Spread onions on large sheet of foil and top with tenderloins; salt and pepper each tenderloin Wrap tightly in foil and refrigerate 8 hours or overnight. Remove tenderloins from foil and rewrap onions using Drugstore Wrap technique.*
3. Grill tenderloins and onion packet on uncovered grill over medium-hot coals 20 to 25 minutes or until internal temperature reaches 165°F when tested with meat thermometer inserted into thickest part of each tenderloin, turning occasionally. Transfer tenderloins to cutting board; cover with foil and let stand 10 to 15 minutes before slicing. Internal temperature will continue to rise 5°F to 10°F during stand time. Meanwhile, remove onion packet from grill and carefully unwrap. Slice pork across grain; serve with onions and Creamy Radish Salad.

This recipe appears in: European NUTRITIONAL INFORMATION: Sodium 334 mg Protein 26 g Fiber 2 g Carbohydrate 10 g Cholesterol 65 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 21 % Calories 181 DIETARY EXCHANGE: Meat 2-1/2 Vegetable 1-1/2