August 5, 2019

The Art of Summer Grilling: Sunday Lunch

Sunday lunch is deliciously different during the summer months to my traditional family roast with potatoes, veg and gravy. In this second part of our summer grilling series the Provençale marinaded pork tenderloin is the centerpiece for a simple Sunday feast.

On Thursday 25th July we broke the official record for the highest temperature ever recorded in England. It was simply too hot in my kitchen to cook, and even hotter out on the deck. So hot in fact that I burned my feet as I danced towards the relief of the scorched grass beyond.

But in the days that followed a gentle breeze began to blow in off the Atlantic as the rare heatwave lapping our shores abated. The grill was back in action and I turned my attention to Sunday lunch using seasonal fruits and mixed salad leaves.

Converse to my indulgent and time consuming ritual of preparing a traditional Sunday roast with all the trimmings; Yorkshire pudding (popovers), crispy-on-the-outside while fluffy-on-the-inside roasted potatoes, all blanketed by an rich and intense gravy, the grill presents a satisfyingly simple way to prepare a fresh and fabulous lunch.

I marinaded two medium pork tenderloin in our Provencale blend, a herbal combination of rosemary, thyme, parsley and orange zest, mixed with olive oil and the juice of an orange. The pork hit the grill on a medium heat for 15 – 20 minutes minutes alongside some fresh peaches. This all felt fairly effortless because of the minimal prep and clean up afterwards, leaving us more time to enjoy other activities while the sun is still shining.

Buy One Get One Free! To try this recipe using our Provençale blend head on over to the shop here and receive a gift from Zen of a spice blend of your choice. ** valid throughout the months of August and September using the code BOGOF19

Print Recipe

Provencale Pork with Grilled Peaches

Grill: Prep Time: 5m , Cook Time: 15m - 20, Heat: 375 F, Servings: 4 - 6

Ingredients

marinade

1/4 cup olive oil
1/4 cup / 1 whole orange juiced
1 packet Provençale blend
1/2 tsp salt
2 lbs pork tenderloin

to serve

3 peaches halved
dressed mixed salad
1/4 cup walnut pieces toasted

Instructions

in a small bowl mix the olive oil, orange juice, Provençale blend, and salt
brush the pork all over with the marinade and refrigerate for 30 minutes or overnight
For a gas grill, heat one side to 375 degrees medium heat and leave the other side unlit.
Place the tenderloin over the direct heat, cover and cook for 7 minutes each side, flipping it once. If it chars too much move to the indirect heat for around 20 minutes.
I use a meat thermometer and when the internal temperature in the middle of the thickest part of the tenderloin reaches 145°F it is cooked, medium.
Remove the meat from the grill and leave to rest for 5 minutes before slicing into 1 inch pieces.
While the pork is cooking, brush the peaches with a little olive oil and place face down on the grill for 7-8 minutes. Turn once during cooking then remove from the grill.
Serve the pork alongside the peaches, and a dressed green salad with walnuts