{"id":229,"date":"2005-07-23T13:24:57","date_gmt":"2005-07-23T13:24:57","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=229"},"modified":"2005-07-23T13:24:57","modified_gmt":"2005-07-23T13:24:57","slug":"grilled-pork-tenderloin-a-la-voltaire","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2005\/07\/grilled-pork-tenderloin-a-la-voltaire\/","title":{"rendered":"Grilled Pork Tenderloin a la Voltaire"},"content":{"rendered":"<p>I had a pork tenderloin left over after I made the <a href=\"http:\/\/www.marga.org\/food\/blog\/archives\/001738.html\">pamplona<\/a> a couple of days before and I wanted a quick and easy way to make it.  I got this suggestion from a user of the craigslist food forum who uses the moniker &#8220;Voltaire&#8221;.<br \/>\nMarinade the pork tenderloin in olive oil and balsamic vinegar, with some chopped garlic and rosemary.  I didn&#8217;t have rosemary so I ommitted it but I did add a tablespoon or so of hoisin sauce to the marinade.  Then we grilled it over medium-low heat until done.  It was very good, in particular the outside part that had caramelized with the marinade.  Next time I&#8217;ll butterfly the tenderloin so as to maximize the caramelized area.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had a pork tenderloin left over after I made the pamplona a couple of days before and I wanted a quick and easy way to make it. I got this suggestion from a user of the craigslist food forum who uses the moniker &#8220;Voltaire&#8221;. Marinade the pork tenderloin in olive oil and balsamic vinegar, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-229","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=229"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/229\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}