Tenderloin and Veggies - A Healthy Eggternative

01/29/02

Half of a small pork tenderloin has been marinated in Italian dressing, wrapped in bacon and sprinkled with coarse ground pepper. Pork tenderloin is low in fat, delicious and can be cut with a fork. I use the bacon for flavor and presentation and usually do not eat it during my healthy phase although it is very hard to resist. Ummm... bacon.....

While I am busy preparing the egg and tending the loin Sue is hard at work chopping up the veggies. This night she uses sweet potatoes, green, yellow, and red bell pepper, onion and pineapple. She puts them in a large freezer bag, adds a tablespoon of olive oil and mixes well. She cooks half of them in the oven and half is handed over to me for egg experimentation.

I placed both on the egg at about 350° using the indirect method. I pulled the meat at about 45 min. (160° internal, I waited a little too long to check as I would have preferred 145°!) and left the veggies on a while longer as they were a tad underdone for my taste.

And here we have a healthy yet tasty meal ready in about one and a half hours.