Name: Garlicky Grilled Pork Tenderloin with Black-Eyed Pea Vinaigrette
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 1 garlic clove, grated on a Microplane; 1 scallion, thinly sliced; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/2 teaspoon chile flakes; 1/4 teaspoon cayenne pepper; 1/4 cup red wine vinegar; Kosher salt and freshly ground black pepper; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons torn fresh parsley, plus more for garnish; 1 (15-ounce) can black-eyed peas, rinsed and drained; 1 small tart crisp apple, cored and diced; 1 whole pork tenderloin (1 1/4 pounds), silver skin trimmed; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 2 tablespoons grated apple; 1 scallion, finely chopped; 1 teaspoon Dijon mustard; 1 teaspoon honey; Kosher salt and freshly ground black pepper

Directions

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Garlicky Grilled Pork Tenderloin with Black-Eyed Pea Vinaigrette

35m Easy 97%

CLASS

To make the vinaigrette: Whisk the garlic, scallion, mustard, honey, chile flakes, cayenne, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add the oil in a slow, steady stream. Fold in the parsley, peas, and apple. Season with salt and black pepper. Cover and refrigerate until ready to serve, at least 1 hour if time allows.
To make the pork: Cut the pork into eight 1/2-inch-thick slices at an angle. Using a meat tenderizer or rolling pin, gently pound the pork into flat, even slices about 1/3 inch thick. Whisk the oil, garlic, apple, scallion, mustard, honey, 1 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Pour into a gallon-size resealable plastic bag and add the pork. Seal the bag and turn and massage the pork to work the marinade evenly into the meat. If time allows, refrigerate for at least 1 hour and up to 4 hours.
Heat a grill or grill pan over high heat. Bring the vinaigrette to room temperature.
Remove the pork from the marinade and lightly season with salt and black pepper. Grill the pork, turning once, until grill marks appear and the center is rosy pink, 6 to 8 minutes. Transfer to a serving platter and let rest for 5 minutes.
Stir the black-eyed pea vinaigrette and spoon all over the pork. Garnish with parsley and serve immediately.