Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce
Recipe courtesy of Food Network Kitchens
From Food Network Kitchens
Our Chopped Dinner Challenge this week was goat cheese. We wanted to make a creamy sauce as a counterpoint to the sweet plums and succulent[ pork, so we combined Greek yogurt and goat cheese together for a quick, tangy sauce. Chopped Basket Ingredient: goat cheese]
- 1/4 cup whole Greek yogurt
- 4 ounces goat cheese, at room temperature (about 1/2 cup)
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
- 2 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- One 1-pound pork tenderloin
- 2 large ripe plums, halved and pitted (about 8 ounces)
- 5 ounces baby arugula
- 1/2 lemon, juiced
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.
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. Serve immediately.
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