When Spring starts and all over Summer, this is THE most popular recipe on the French version of the blog, ideal for barbecues.
Skewers of beef, chicken or duck of all kinds, sausages, beef or pork ribs… we do have plenty of delights to grill on the barbecue. And many choices of marinades.
This is a marinade we love at home, here used for pork tenderloin but you can try this marinade with chicken wings or breast filet, it’s delicious too. Marinade is made with:
a little bit of honey and soy sauce as it caramelizes and works very well with pork
lime zest and juice to give a little twist (may be replaced with lemon)
herbs here fresh thyme
finally olive oil, a must have for French barbecue and plancha marinades (my South-France Provençal origins, on my mum’s side, may perhaps be the reason of me using olive oil all the time!)
How to prepare the meat : Pork Tenderloin is opened in half to become thinner scallop that quickly cooks evenly. Either ask your butcher to do it, or do it yourself. Cut Pork Tenderloin in half lengthwise without going to the end. We do not want to cut it completely in two pieces but have a uniform thickness once opened. So stop halfway, as soon as you reach the final thickness, open it in half and eventually flatten it to form a beautiful large scallop.
Bonjour! Welcome in My Parisian Kitchen I share here quick and easy French homecooking recipes and more traditionnal or festive ones. And give you information on French gastronomy and art de vivre to tell you stories behing French dishes and traditions.
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