Pork Tenderloin and Grilled Vegetable Salad

Name: Pork Tenderloin and Grilled Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 28 grams cups trimmed baby arugula; 237 milliliters dry red wine; 1 garlic clove, smashed; 1 Tbsp mild-flavored honey; 2 teaspoons extra-virgin olive oil; 1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact; 680 grams pork tenderloins; 2 mediums red bell peppers, quartered; 0 teaspoons dried hot red pepper flakes; 59 milliliters red-wine vinegar; 0 teaspoons (2-inch) sprig fresh rosemary plus finely chopped; 3 mediums zucchini (1 lb total), trimmed and cut lengthwise into 1/4-inch-thick slices

Pork Tenderloin and Grilled Vegetable Salad might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 348 calories, 38g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of red-wine vinegar, wine, pork tenderloins, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use.

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.

Ingredients you will need

Red Pepper Flakes

Rosemary

Garlic

Wine

Equipment you will use

Sauce Pan

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. Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.

Ingredients you will need

Red Pepper Flakes

Marinade

Rosemary

Garlic

Wine

Equipment you will use

Measuring Cup

Ziploc Bags

Sieve

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.

Ingredients you will need

Marinade

Rosemary

Vinegar

Honey

Wine

Equipment you will use

Sauce Pan

Prepare grill for cooking.

Equipment you will use

Grill

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. Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. 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.

Ingredients you will need

Bell Pepper

Zucchini

Peppers

Onion

Equipment you will use

Cutting Board

Grill

Bowl

While peppers are steaming, pat pork dry and season with salt and pepper. 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.

Ingredients you will need

Salt And Pepper

Peppers

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.

Equipment you will use

Cutting Board

Aluminum Foil

Peel peppers and cut into 1-inch pieces.

Ingredients you will need

Peppers

Transfer to a large bowl.

Equipment you will use

Bowl

Cut zucchini and onion into 1-inch pieces and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Vegetable

Rosemary

Zucchini

Peppers

Onion

Cooking Oil

Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and top with sliced pork.

Ingredients you will need

Vegetable

Arugula

Pork

Cooking Oil

Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.

Ingredients you will need

Arugula

Pork

Equipment you will use

Cutting Board

• If your grill rack is widely spaced, you may want to use a grill basket for the vegetables.• Vegetables and pork can be cooked in a lightly oiled well-seasoned ridged grill pan (wrap nonmetal handles in foil). Grill vegetables in same manner as above. Grill pork, turning frequently, until well browned, about 10 minutes, then put pan into a preheated 400°F oven and roast to 155°F, about 10 minutes.

Ingredients you will need

Vegetable

Pork

Wrap

Equipment you will use

Grill Pan

Grill

Aluminum Foil

Oven

Frying Pan

Each serving about 278 calories and 9 grams fat

Gourmet

Equipment

Ingredients

Servings:

28grams

cups trimmed baby arugula 237milliliters

dry red wine 1

garlic clove, smashed 1Tbsp

mild-flavored honey 2teaspoons

extra-virgin olive oil 1medium

onion, cut lengthwise into 6 wedges, leaving root ends intact 680grams

pork tenderloins 2mediums

red bell peppers, quartered 0teaspoons

dried hot red pepper flakes 59milliliters

red-wine vinegar 0teaspoons

(2-inch) sprig fresh rosemary plus finely chopped 3mediums

zucchini (1 lb total), trimmed and cut lengthwise into 1/4-inch-thick slices

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. 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 Reginato Malbec rosé with a 4.8 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.