Mat og vinnett

Grilled pork tenderloin

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800 g pork tenderloin
garlic
1 lime
oil
salt
600 g poteter
1 neve Basilikum
2 tablespoons dijon mustard
1 ss honning
2 tablespoons lemon juice
3 tablespoons olive oil
600 g tomater
1 ss epleeddik
3 ss rapsolje
4 large whole garlic
2005 vintage this Pinot Noir wine, Girardin Volnay Vieilles Vignes, was a super companion to food. The poor taste of oak, The good acid structure with a hint of cherry and vanilla, balanced fine against grilled meat and the freshness of the tomato salad. Recommended! My local liquor store, the wholesaler has 12 bottles again :)
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