Tony Chachere's Creol Grilled Tenderloin With Olive Salad

Creole Grilled Pork Tenderloin & Olive Salad

Tony Chachere's Creole Grilled Tenderloin With Olive Salad

2.5 lb Sterling Silver pork tenderloin, exclusively at Reasor's
1/2 jar Tony Chachere's Roasted Garlic and Herb Marinade
Tony Chachere's Creole Seasoning
1/2c. Black Olives, sliced
2 Tbs. Capers, rinsed and drained
2 Tbs. Parsley, chopped
1/4c. Carrot, coarsely chopped
1/4c. Celery, coarsely chopped
1/2c. Fresh Mozzarella, coarsely chopped
Extra Virgin Olive Oil

Inject tenderloin with marinade, about one ounce marinade per pound of pork.  Sprinkle with creole seasoning.  Prepare a barbecue grill.  Grill tenderloins about 3-4 minutes on each side reaching 145 degrees in the center.  Remove from grill and let rest 10 minutes.  Meanwhile, in a bowl, combine the olives, capers, parsley, carrot, celery and mozzarella.  Drizzle with oil until moist and season with creole seasoning.  Slice tenderloins on the bias.  Serve tenderloin with olive salad over and on side.
Serves 6-8.