Pork Tender-Red Potatoes


Ingredients
30 servings
Herbs de Provence
2.0 tablespoon(s)
Dressing Italian (Large Generic)
1.0 bottle(s)
Red Potatoes
10.0 pound(s)
Sourdough loaf
3.0 whole
La Croix/ Soda
30.0 can(s)
Red Wine (750 ml)
5.0 bottle(s)
White Wine (750 ml)
5.0 bottle(s)
Beer-PBR-Local-Seltzer
60.0 can(s)
Salt (to taste)
2.0 tablespoon(s)
Pepper (to taste)
2.0 tablespoon(s)
Olive Oil
4.0 tablespoon(s)
Pork Small diameter Tenderloin
10.0 pound(s)
Steak Seasoning
0.25 cup(s)

Dietary Restrictions
Beef

Recipe Instructions

Meat: Marinate Tenderloin in dressing and for minimum of 30 mins coat in steak seasoning before grilling. Grill over coals until the done through but not too dry.
Potatoes: Cut Red potatoes into quarters or 1-2" cubes. Generously oil DO with olive oil, put potatoes evenly between DO's and season with salt, pepper and herbs de provence. Bake over over the coals, stirring a couple times to keep from sticking.
Salad: Cut Romaine into 1-2" pieces, toss with Ceasar dressing and top with Parmesan and croutons. Set aside any Romaine with oil & vinegar for lactose free.
Vegetable: slice zuchini length wise into quarters or smaller depending on size. Toss with olive oil, salt & pepper and grill over coals until al dente.