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The amount of marinade is enough to approx. 1500 grams of meat; it should be pork but not necessarily tenderloin.
In a bowl mix rape seed oil or canola oil with...
..chopped red chili (we used a smaller amount of chili flakes instead)...
..honey, rosemary and salt. Stir. If you don't like rosemary it works with thyme.
Make sure to remove any lumps.
Now you can choose if you wish to marinate the whole piece of meat as it is or if you prefer to slice it first, and then marinate it. This of course depends on how you wish to grill it.
Marinate the meat in the fridge at least 3 hours. Take it out well in advance so it has room temperature when putting it on the grill.
This is what our meat looked like after about 4-5 hours in the fridge in the lovely marinade. Wipe off the excess marinade before putting the meat on the grill.
We chose to grill it whole (sorry, no photos of that stage). It takes about 7 minutes per side. Then wrap the meat in tin foil for up to 10 minutes before slicing it.
Serve the meat to roasted potatoes - we have made this dish several times and this photo is sliced flare meat and not pork tenderloin - and a fresh salsa, like this one:
..or to this wonderful rocket pesto potato salad.