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Ingredients
US|METRIC
4 SERVINGS
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Directions
- Place tenderloin in self-sealing bag; add Italian dressing and seasoning, seal bag and refrigerate 8 hours or overnight.
- Scrub potatoes and place them in a large saucepan with water to cover. Bring to a boil and cook 6-8 minutes, or until tender. Drain potatoes and cut in half; toss gently with salt, capers, onion, oregano, oil, vinegar and black pepper; arrange on serving platter. Let stand at room temperature while preparing pork.
- Prepare medium-hot banked fire in covered kettle-style grill. Remove pork from marinade, discarding marinade, and grill over indirect heat for 20 minutes, until internal temperature reads 145 degrees F. Let rest for 5 minutes; then slice tenderloin and arrange on top of potato salad; garnish with parsley.
- The marinated and grilled pork tenderloin turns this simple Mediterranean potato salad into dinner. To roast tenderloin, place in shallow pan in a 450 degrees F. oven for 20 minutes. Serve with sliced oranges and toasted Italian bread to complete the meal.