Grilled Rosemary Ginger Pork Tenderloin and Peaches

Total Time:
3 hr 25 min
Prep:
15 min
Inactive:
3 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2/3 cup olive oil
  • 1/3 cup sherry vinegar
  • 1 1/2 tablespoons peeled, grated fresh ginger
  • 1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish
  • 2 teaspoons sugar substitute (recommended: Splenda)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 (12-ounce) pork tenderloins, trimmed
  • 2 firm-ripe peaches, pitted and halved
  • 4 yellow grape or Compari tomatoes, cored and halved
  • 12 radicchio leaves
  • 6 cups cut romaine lettuce (about 1 large head)
  • 1/4 cup crumbled Gorgonzola
Directions
  • Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.

  • When ready to cook, build a charcoal fire or preheat gas grill

  • Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.

  • Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.

  • To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.


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