Post by chief_cook2 on Nov 8, 2002 14:41:21 GMT -6
Many packages of pork tenderloin contain 2 tenderloins weighing about 3/4 pound each. If you happen to get a package with 1 larger tenderloin, simply cook it a little while longer.
2 (3/4-lb) pork tenderloins
1 cup dry red wine
1 (2-inch) sprig fresh rosemary plus 1/4 teaspoon finely chopped
1 garlic clove, smashed
1/4 teaspoon dried hot red pepper flakes
1/4 cup red-wine vinegar
1 tablespoon mild-flavored honey
2 medium red bell peppers, quartered
3 medium zucchini (1 lb total), trimmed and cut lengthwise into 1/4-inch-thick slices
1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact
2 teaspoons extra-virgin olive oil
2 cups trimmed baby arugula (1 oz)
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. Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing 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 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 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°F, about 20 minutes. Transfer to a cutting board, then 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 and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.
Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and top with sliced pork. Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.
Cooks' notes:
• If your grill rack is widely spaced, you may want to use a grill basket for the vegetables.
• Vegetables and pork can be cooked in a lightly oiled well-seasoned ridged grill pan (wrap nonmetal handles in foil). Grill vegetables in same manner as above. Grill pork, turning frequently, until well browned, about 10 minutes, then put pan into a preheated 400°F oven and roast to 155°F, about 10 minutes.
Makes 4 servings.
Each serving about 278 calories and 9 grams fat