Recipe courtesy of George Stella
Grilled Rosemary Ginger Pork Tenderloin and Peaches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 437 calorie
- Total Fat
- 27 grams
- Saturated Fat
- 6 grams
- Carbohydrates
- 10.7 grams
- Dietary Fiber
- 2.3 grams
- Total: 3 hr 25 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 10 min
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.