Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce
Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce might be just the main course you are searching for. One serving contains 496 calories, 31g of protein, and 37g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet. If you have baby arugula, kosher salt and pepper, plums, and a few other ingredients on hand, you can make it. To use up the greek yogurt you could follow this main course with the Strawberry Greek Yogurt Banana Bread as a dessert. It is perfect for The Fourth Of July.
Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth.
Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
Heat an outdoor grill or large cast-iron grill pan over medium-high heat.
Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper.
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.
Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain.
Sprinkle the slices lightly with salt.
Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates.
Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate.
Serve any remaining goat cheese sauce on the side.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Pork Tenderloin can be paired 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 Crocus Malbec de Cahors L'Atelier with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Crocus Malbec de Cahors L'AtelierDark garnet color. Fresh aromas of violet, cherry blossom and wild flowers seamlessly blend with red and black fruit such as Burlat cherry and blackcurrant jam, finishing with a hint of spice. The palate is smooth, giving black cherry, fresh raspberry and ripe blueberry flavors, finishing with firm tannins and bright acidity.