Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mince 6 cloves of black garlic and combine with 2 tablespoons of olive oil, 1 tablespoon of sweet Hungarian paprika, 1 teaspoon of smoked paprika, 1 teaspoon of dried marjoram, 0.5 teaspoon of ground caraway seeds, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a bowl to form a marinade.

2. 2

   Trim 700 grams of pork tenderloin and rub it thoroughly with the black garlic marinade, then cover and refrigerate for at least 2 hours or preferably overnight.

3. 3

   Slice 1 large red onion into thick rings and cut 2 large bell peppers into wide strips, then toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

4. 4

   Preheat a grill to medium-high heat, then grill the marinated pork tenderloin for 15-20 minutes, turning occasionally, until an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit) is reached.

5. 5

   While the pork rests, place the prepared red onion rings and bell pepper strips directly on the grill grates and cook for 7-10 minutes, flipping halfway through, until they are tender and slightly charred.

6. 6

   Remove the grilled pork tenderloin from the heat and allow it to rest for 5 minutes before slicing it into 1.5 cm (0.6 inch) thick medallions.

7. 7

   Arrange the sliced pork tenderloin alongside the grilled vegetables on serving plates.