Season 3, Episode 14

Have Fork, Grill Pork

Claire Robinson of 5 Ingredient Fix joins Bobby Flay to grill pork tenderloin two different ways. Claire reaches back to her Tennessee roots and makes a Stuffed Pork Tenderloin and Grilled Kale drizzled with a Grilled Peach Whiskey Beurre Blanc. Bobby is taking some Greek inspiration for his Lemon and Oregano-Marinated Pork Tenderloin and Greek Salad plus Grilled Shrimp Skewers with a Black Olive Yogurt Sauce. Plus Bobby's Cucumber twist on a Vodka and Tonic and Claire's Southern Fling Tea.
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Recipes From This Episode

Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad

Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc

Fling Tea

Cucumber Cocktail

Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce

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East Meets Southwest Ribs

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We Be Lamb-In'

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