Pork Tenderloin And Grilled Vegetable Salad

By á-174942

Ingredients

• 2 pork tenderloins - (3/4 lb ea)
• 1 cup dry red wine
• 1 sprig fresh rosemary - (2" long)
• 1 garlic clove smashed
• 1/4 teaspoon dried hot red pepper flakes
• 1/4 cup red-wine vinegar
• 1 tablespoon mild-flavored honey
• 1 teaspoon finely-chopped fresh rosemary
• 2 medium red bell peppers quartered
• 3 medium zucchini - (1 lb total) trimmed, and cut
• lengthwise into 1/4" slices
• 1 medium onion cut lengthwise
• into 6 wedges, leaving root ends intact
• Salt to taste
• Freshly-ground black pepper to taste
• 2 teaspoons extra-virgin olive oil divided
• 2 cups trimmed baby arugula - (abt 1 oz)

Details

Servings 4

Preparation

Step 1

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. 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. Refrigerate, turning bag occasionally, at least 2 hours or overnight.

To prepare dressing: Return remaining 1/4 cup wine marinade to saucepan. Add vinegar, honey and chopped rosemary; boil until reduced to about 1/4 cup, 6 to 8 minutes.

Prepare grill for cooking.

When fire is medium-hot (you can hold your hand 5 inches above the 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.

While peppers are steaming, pat pork dry and season to taste 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 degrees, about 20 minutes. Transfer to a cutting board, tent loosely with foil and let stand 10 minutes before slicing.

Peel peppers and cut into 1-inch pieces. Transfer to a large bowl.

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

Toss arugula with remaining 1 teaspoon oil. Mound grilled vegetables on 4 plates; top with sliced pork. Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.

This recipe yields 4 servings.

If the grids on your grill are widely spaced, you may want to use a grill basket for the vegetables.