Grilled Pork Tenderloin And Plums With Creamy Goat Cheese Sauce
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Greek Yogurt (whole)1 cup
Extra-Virgin Olive OilDirections:
1
Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth
2
Whisk in 3 tablespoons of the oil, the parsley and scallions
3
Season with salt and pepper
4
Heat an outdoor grill or large cast-iron grill pan over medium-high heat
5
Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper
6
Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes
7
Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper
8
Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes
9
Transfer to a plate
10
Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor
11
Remove the pork from the grill and rest for 10 minutes
12
Slice thinly on a diagonal against the grain
13
Sprinkle the slices lightly with salt
14
Toss the baby arugula with the remaining oil and the lemon juice in a bowl
15
Season with salt and pepper
16
To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate
17
Smear some goat cheese sauce on the other side of the plates
18
Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate
19
Serve any remaining goat cheese sauce on the side
20
Serve immediately