3 eggs
1 1/2 teaspoons almond extract
1 1/2 teaspoons lemon extract
6 (2 ounce) pork loin
3 tablespoons vegetable oil (or more to taste)
3 tablespoons distilled white vinegar
1 teaspoon salt, or to taste
In a small mixing bowl, combine eggs, almond extract, lemon extract lemon juice, oil and vinegar. Mix until well blended and pour mixture over the pork. Cover and refrigerate for at least one hour.
Preheat grill for high heat and lightly grease grate.
Cook on charcoal grill, turning once, until pork begins to brown. Drain excess fat during cooking. Slice pork into 1 1/2 inch slices. Preheat grill for high heat.
Serve pork on a charcoal grill with pork juices, dill pickle relish, potatoes and wine. Grill over high heat, stirring occasionally to prevent burning.
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