Pork Tenderloin And Grilled Vegetable Salad
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Red Wine (dry)1 cup
Wine Vinegar (red-)1 tbsp
Honey (mild-flavored)2 medium
Red Bell Pepper (quartered)2 tsps
Extra-Virgin Olive OilDirections:
1
Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use
2
Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes
3
Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins
4
Marinate, chilled, turning bag occasionally, at least 2 hours or overnight
5
Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes
6
Prepare grill for cooking
7
When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire
8
Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board
9
Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes
10
While peppers are steaming, pat pork dry and season with salt and pepper
11
Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 20 minutes
12
Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing
13
Peel peppers and cut into 1-inch pieces
14
Transfer to a large bowl
15
Cut zucchini and onion into 1-inch pieces and add to peppers
16
Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste
17
Toss arugula with remaining teaspoon oil
18
Mound grilled vegetables on 4 plates and top with sliced pork
19
Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork
20
Top with arugula
21
Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use
22
Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes
23
Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins
24
Marinate, chilled, turning bag occasionally, at least 2 hours or overnight
25
Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes
26
Prepare grill for cooking
27
When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire
28
Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board
29
Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes
30
While peppers are steaming, pat pork dry and season with salt and pepper
31
Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 20 minutes
32
Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing
33
Peel peppers and cut into 1-inch pieces
34
Transfer to a large bowl
35
Cut zucchini and onion into 1-inch pieces and add to peppers
36
Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste
37
Toss arugula with remaining teaspoon oil
38
Mound grilled vegetables on 4 plates and top with sliced pork
39
Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork
40
Top with arugula