- 4
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)
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.
Comments: Many packages of pork tenderloin contain two tenderloins weighing about 3/4 pound each. If you happen to get a package with one larger tenderloin, simply cook it a little while longer.
If the grids on your grill are widely spaced, you may want to use a grill basket for the vegetables.