Ingredients
30 servings
Pork Small diameter Tenderloin
10.0
pound(s)
Dressing Italian (Large Generic)
1.0
bottle(s)
Potatoes - Red
10.0
pound(s)
Sourdough loaf
3.0
whole
Herbs de Provence
2.0
tablespoon(s)
Oil - Olive light
4.0
tablespoon(s)
Steak Seasoning
0.25
cup(s)
White Wine (750 ml)
5.0
bottle(s)
Red Wine (750 ml)
5.0
bottle(s)
Beer - Seltzer
60.0
can(s)
La Croix/ Soda
30.0
can(s)
Pepper (to taste)
2.0
tablespoon(s)
Salt (to taste)
2.0
tablespoon(s)
Dietary Restrictions
Pork
Recipe Instructions
Meat: Marinate Tenderloin in dressing and for minimum of 30 mins coat in steak seasoning before grilling. Grill over coals until the done through but not too dry.
Potatoes: Cut Red potatoes into quarters or 1-2" cubes. Generously oil DO with olive oil, put potatoes evenly between DO's and season with salt, pepper and herbs de provence. Bake over over the coals, stirring a couple times to keep from sticking.
Salad: Cut Romaine into 1-2" pieces, toss with Ceasar dressing and top with Parmesan and croutons. Set aside any Romaine with oil & vinegar for lactose free.
Vegetable: slice zuchini length wise into quarters or smaller depending on size. Toss with olive oil, salt & pepper and grill over coals until al dente.