Thursday, April 24, 2008

Fire up the grill

This meal actually dates back to last weekend - Saturday, April 19. The official opening of the grill-season in our household. I was visiting my parents and the weather was nice, beautiful sunshine all through the day. Obviously accompanied by scolding winds, after all, it's Estonia, but we could manage staying outside until the meat was done. And then we moved back inside.
To keep myself occupied I made 3 salads to go with the meat :)

Grilled tenderloin with three spring-time salads:

pork tenderloin

olive oil
sea salt

Salad #1:
cucumber, diced
radishes, sliced
sour cream
green onions, chopped
fresh dill, chopped
salt and pepper

Salad #2:
lettuce, torn
tomato, coarsely chopped
black olives, sliced
Feta cheese, diced
green onion, chopped
black pepper

Salad #3:
1 large carrot, peeled and thinly sliced (with a peeler)
1 garlic clove, chopped
fresh parsley, chopped
olive oil with chili 1 tsp
1/2 lemon juice
1 tbsp grapefruit juice

Smother the meat with mustard, salt, pepper and ketchup and leave it in the fridge overnight. Grill on medium heat.
Mix the salads.
Pick some flowers and stare into the sunshine until almost blind.
And then, bite into the SPRING!


Joe... said...

Se ve muy rico!

beatyfull blog


Kat said...

thanks :)