4 cloves garlic
1/4 tsp. salt
1/3 c. olive oil
1 lb. pork tenderloin
1/2 c. bread crumbs
juice of 1/2 lemon
grated parmesan cheese for garnish
Directions:
A delicious and elegant choice for on the grill. A big hit!
Prepare the garlic oil marinade. If we were being swanky, we'd call it "garlic infused oil." Sounds complicated, huh? Peel and slice the garlic and place in a small bowl. Add the olive oil and salt. Let stand 1 hour. Simple like that!
Slice the pork into medallions. Place one medallion between two layers of waxed paper. Using your hand or a mallet, pound the meat so that it is quite thin.
Brush each medallion with the garlic infused oil. Cover with a layer of bread crumbs. Roll up the medallion and secure with a toothpick. Place in a shallow dish.
When all the medallions have been pounded, filled, and rolled, pour any remaining garlic oil over the top of the meat. Let stand in refrigerator 3 hours or overnight.
When ready to cook, thread the involtini onto skewers. Grill until done. Remove from skewers onto a platter. Sprinkle with lemon juice, garnish with parmesan cheese and serve.
Submitted by Gretchen Grant Contributed on: and modified on Friday May 2nd, 2008
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