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Ингредиенты
- 2 x pork tenderloins - (3/4 lb ea)
- 1 c. dry red wine
- 1 sprg fresh rosemary - (2" long)
- 1 x garlic clove smashed
- 1/4 tsp dry warm red pepper flakes
- 1/4 c. red-wine vinegar
- 1 Tbsp. mild-flavored honey
- 1 tsp finely-minced fresh rosemary
- 2 med red bell peppers quartered
- 3 med zucchini - (1 lb total) trimmed, and cut
- Â Â lengthwise into 1/4" slices
- 1 med onion cut lengthwise
- Â Â into 6 wedges, leaving root ends intact
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 tsp extra-virgin extra virgin olive oil divided
- 2 c. trimmed baby arugula - (abt 1 ounce)
Инструкции
- Trim off tail ends of tenderloins to create 2 (8-oz) pcs, reserving trimmings for another use.
- Boil wine, rosemary sprig, garlic and red pepper flakes in a small heavy saucepan till reduced to about 1/2 c., 7 to 8 min. Pour through a fine sieve into a measuring c., then transfer rosemary sprig, garlic and red pepper flakes to a sealable plastic bag along with 1/4 c. wine marinade and tenderloins. Chill, turning bag occasionally, at least 2 hrs or possibly overnight.
- To prepare dressing: Return remaining 1/4 c. wine marinade to saucepan. Add in vinegar, honey and minced rosemary; boil till reduced to about 1/4 c., 6 to 8 min.
- Prepare grill for cooking.
- When fire is medium-warm (you can hold your hand 5 inches above the rack for 3 to 4 seconds), put bell peppers, zucchini and onion on a lightly oiled grill rack and place over fire.
- Grill zucchini and onion, turning, till tender, 8 to 10 min, then transfer to a cutting board.
- Grill peppers till skins are blackened and flesh begins to soften, about 8 min, then transfer to a bowl, cover and let steam 10 min.
- While peppers are steaming, pat pork dry and season to taste with salt and pepper. Grill on lightly oiled grill rack over medium-warm fire, turning frequently, till an instant-read thermometer inserted diagonally 2 inches into meat registers 155 degrees, about 20 min. Transfer to a cutting board, tent loosely with foil and let stand 10 min before slicing.
- Peel peppers and cut into 1-inch pcs. Transfer to a large bowl.
- Cut zucchini and onion into 1-inch pcs; add in to peppers. Toss vegetables with 2 Tbsp. rosemary dressing, 1 tsp. oil, and salt and pepper to taste.
- Toss arugula with remaining 1 tsp. oil. Mound grilled vegetables on 4 plates; top with sliced pork. Add in any juices from cutting board to remaining 2 Tbsp. dressing and drizzle over pork. Top with arugula.
- This recipe yields 4 servings.
- Comments: Many pkgs. of pork tenderloin contain two tenderloins weighing about 3/4 lb. each. If you happen to get a package with one larger tenderloin, simply cook it a little while longer.
- If the grids on your grill are widely spaced, you may want to use a grill basket for the vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 48 | 19% |
| Total Fat 5.43g | 7% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 76mg | 25% |
| Sodium 85mg | 4% |
| Potassium 1089mg | 31% |
| Total Carbs 12.67g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.02g | 4% |
| Protein 27.32g | 44% |
