Lambrusco Orange Twist and Verde Grilled Pork Tenderloin

Lambrusco Orange Twist and Verde Grilled Pork Tenderloin

You may or may not be noticing some trends as of late….maybe the Lambrusco. And probably the pork. We’ve already discussed that though. Anyhow, yesterday I was running on a not-so-great night of sleep. And an unusually long work day, where I actually worked nearly the whole darn day. Hah! Well, a workout just didn’t happen. But that was okay, because my legs were dread-sitting-on-the-toilet sore from this booty workout. A walking workout will likely happen today, and I volunteered to run in a friend’s place for a 5K tomorrow morning. More about that later. More about this now.

I invented my own cocktail.

I actually came up with it on Saturday at my sister’s place, but it seemed appropriate for last night. Plus I didn’t get any decent pictures for y’all!

Lambrusco {Orange} Twist

Ingredients & Preparation

  • Fill a glass with ice.
  • Add 1-1.5 oz vodka (depending on how hard you worked that day).
  • Add 3 oz Lambrusco.
  • Top off the drink with club soda or sprite.
  • Squeeze in one slice of orange.

On Saturday we drank it with diet sprite, which was pretty sweet. Last night, I had it with club soda. It’s a little more on the tart side, how I typically make my vodka cocktails. The orange added a good sweetness to it.

Wednesday night, Kyle had marinated and grilled the most amazing pork tenderloin to date. Naturally, I had it for lunch and dinner yesterday.

I was border line lazy (and really wanted to eat/relax/sip on some drank) so I tried to see whether I could get away with picturing the pork tenderloin with uncooked asparagus. Can you tell?! Maybe not. But then I decided to actually cook myself some asparagus, and took another picture. Some of the pork was missing, because my stomach was calling for it.

Enough picture talk. Let’s get to that recipe! Wasn’t entirely sure what to call this one, so let’s roll with it.

Lambrusco Orange Twist and Verde Grilled Pork Tenderloin
Recipe Type: Dinner
Author: Alysia
  • 2 pounds pork tenderloin tips
  • 4 cups water
  • salt
  • 1/2 cup brown sugar
  • 1 tablespoon all purpose Greek seasoning
  • 2 tablespoons bay leaves
  • 1 cup green salsa
  1. Add salt to water and bring to a boil. Once boiling, add brown sugar all purpose Greek seasoning and bay leaves. Bring back to a boil and simmer about 5 minutes.
  2. Let brine mixture cool to room temperature.
  3. Trim all fat off pork, allowing it to absorb brine marinade better.
  4. Add brine to a large Ziplock with pork (will probably not need to use all of the brine you made). Marinade in fridge overnight.
  5. Next morning, dump out brine mixture. Pour in green salsa. Marinade in fridge throughout the day.
  6. Remove pork from marinade. Light up the grill, and cook it until the internal temp reads 160 degrees.


love with it!

Lambrusco Orange Twist

Hope y’all have a fabulous weekend!

Do you plan out your rest days, or just schedule them as you need them? Are you loving Justin’s new album too?

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