Something for the Grill!

Herb Crusted Pork Tenderloin (Offered in Store)

You'll need:

About 1/2 pound per person Pork Tenderloin

Fresh Thyme, Rosemary, Parsley and Garlic do a rough chop on all

Ground Cayanne, Salt, Pepper, Paprika

Olive Oil

Coat the outside of the pork tenderloin with the olive oil and rub in all the seasonings.  Be generous with the salt, pepper, and paprika.  Cayenne is hot so season to taste.   Let this set in the refrigerator over night. 

Get the grill hot, cook for about 4 min and turn on the remaining three sides cooking for about 3-4 min per side.  Let rest for about 10 miniutes then slice about into about quarter of an inch medallions.

Zucchini Fritters (Offered in Store)

4 medium zucchini grated

1/2 lbs. feta cheese

1/4 cup chopped dill

1/4 cup chopped italian parsley

5 green onions chpped

3 beaten eggs

1/2 cup flour

salt, pepper, tonys, and garlic herb

Oil for frying

Green Tomato Relish

Place grated zzucchini in a colander, sprinkle with salt and let stand for 15 minimutes, then squeeze dry and place in a large bowl.  Add the cheese, dill, parsley, onions, eggs, flour, and seson to taste.  If batter is too runny, add more flour.  Heat oil in electric skillet to 375.  Drop batter by tablespoons into oil and fry until golden brown, a 3-4 minutes.  Drain on towel and serve warm with green tomato relish.