BARBEQUED PORK LOIN
WITH ONIONS AND PEAS

Seasoning the Pork Loin (21/2 lb. to 3 lb. pork loin)

¼ cup Extra Virgin Olive Oil
1 tsp. salt
1 tsp. pepper
2 garlic cloves (sliced)
4 fresh flat Italian Parsley (leaves)

Season the pork loin by brushing with extra virgin olive oil, salt and pepper. Make incisions into the pork loin with sharp knife.Insert sliced almond shaped garlic and insert fresh leaves of parsley.

Grill on each side for approximately 20-25 minutes - Splash with white wine repeatedly for additional 10 minutes- Remove from Grill and cut 1 inch slices.

Side Dish: Sautéed Onions & Peas

1 pkg. 10 oz. frozen peas
1 large vadalia onion or 2 medium size yellow onions (sliced thin)
¼ cup extra virgin olive oil
1 tsp. salt
1 tsp. red pepper flakes (optional)

Bring water to boil and add frozen peas - cook between 4 - 16 minutes according to package direction(s). Drain and set aside.

In a small skillet heat oil, add salt and red pepper flakes for 1 minute. Add sliced onions and cook for 7-10 minutes until softened. Add pre-boiled peas and toss.

Serve Sliced barbequed tenderloin with sautéed onions and peas.

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