Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam

Name: Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Belgian endives, halved lengthwise; 0 teaspoons black pepper; 2 teaspoons minced fresh rosemary; 1 large garlic clove; 3 Tbsps olive oil; 907 grams plum tomatoes, halved lengthwise; 680 grams pork tenderloins; 1 teaspoon dried hot red pepper flakes; 2 teaspoons salt; 79 milliliters sugar

You can never have too many condiment recipes, so give Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam a try. One serving contains 399 calories, 38g of protein, and 15g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt, pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife, then stir together garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl. Pat pork dry and rub all over with paste. Marinate, uncovered, at room temperature 20 minutes.

Ingredients you will need

Garlic Paste

Rosemary

Garlic

Pepper

Ground Meat

Pork

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Knife

Bowl

While pork marinates, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Ingredients you will need

Pork

Equipment you will use

Grill

While grill is heating, set a box grater into a shallow dish, then rub cut sides of tomatoes against large teardrop-shaped holes to remove as much tomato pulp as possible (discard skins). Boil tomato pulp, sugar, red pepper flakes, and remaining 1/2 teaspoon salt in a 4-quart heavy pot, uncovered, stirring occasionally, until reduced to about 1 1/2 cups, 15 to 20 minutes.

Ingredients you will need

Red Pepper Flakes

Tomato

Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Box Grater

Grill

Pot

Transfer tomato jam to a bowl set in a larger bowl of ice and cold water and cool to room temperature, stirring.

Ingredients you will need

Tomato

Water

Ice

Jam

Equipment you will use

Bowl

Brush both sides of endive halves with remaining 1 1/2 tablespoons oil and season with salt. Grill pork and endives on lightly oiled grill rack, turning over occasionally, until thermometer inserted diagonally into center of pork registers 150°F and endives are tender, 8 to 10 minutes.

Ingredients you will need

Endive

Pork

Salt

Cooking Oil

Equipment you will use

Kitchen Thermometer

Grill

Transfer pork to a cutting board and let stand 5 minutes. (Internal temperature will rise to about 155°F while standing.)

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Serve pork with endives and tomato chile jam.

Ingredients you will need

Tomato

Chili Pepper

Pork

Jam

• If you aren't able to grill outdoors, you can use a hot lightly oiled well-seasoned large ridged grill pan. Grill the pork first, then the endives, both over moderately high heat.• You can substitute 1 (28- to 32-ounce) can whole tomatoes in juice (not drained) for plum tomatoes. Break up canned tomatoes with a spoon while boiling.

Ingredients you will need

Canned Tomatoes

Plum Tomato

Juice

Pork

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

Belgian endives, halved lengthwise 0teaspoons

black pepper 2teaspoons

minced fresh rosemary 1large

garlic clove 3Tbsps

olive oil 907grams

plum tomatoes, halved lengthwise 680grams

pork tenderloins 1teaspoon

dried hot red pepper flakes 2teaspoons

salt 79milliliters

sugar

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Septima Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.