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Рецепт Pork Tenderloin And Grilled Vegetable Salad
by Global Cookbook

Pork Tenderloin And Grilled Vegetable Salad
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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
  •     lengthwise into 1/4" slices
  • 1 med onion cut lengthwise
  •     into 6 wedges, leaving root ends intact
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 tsp extra-virgin extra virgin olive oil divided
  • 2 c. trimmed baby arugula - (abt 1 ounce)

Инструкции

  1. Trim off tail ends of tenderloins to create 2 (8-oz) pcs, reserving trimmings for another use.
  2. 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.
  3. 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.
  4. Prepare grill for cooking.
  5. 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.
  6. Grill zucchini and onion, turning, till tender, 8 to 10 min, then transfer to a cutting board.
  7. 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.
  8. 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.
  9. Peel peppers and cut into 1-inch pcs. Transfer to a large bowl.
  10. 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.
  11. 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.
  12. This recipe yields 4 servings.
  13. 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.
  14. If the grids on your grill are widely spaced, you may want to use a grill basket for the vegetables.