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Pork Tender-Red Potatoes
30
Servings
13
Ingredients
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Ingredients
Makes 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.
