Recipe: Grilled Pork Tenderloin with Apple-Raspberry Salad
This is a light and flavorful recipe for grilling pork tenderloins. In this recipe, there are no heavy sauces, just a light marinade that works overtime as a salad dressing. I enjoy the fruity tastes with background notes of walnut, flavors I particularly enjoy at this time of the year.
Yield: 6-8 servings
Time: 40 minutes
Cost: apx. $16.00 (with ad item pork)
- Two pork tenderloins
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1/2 cup fruit-enhanced vinegar
- 1 scant teaspoon minced shallot
- 1/2 cup walnut oil
- 3 small heads endive,washed, cores removed, then cut lengthwise into thin slices
- 1 large bunch frisée lettuce, washed and torn into pieces
- 2 small apples, washed, pitted and thinly sliced
- 1 cup fresh raspberries, washed 1/2 cup walnuts, toasted and chopped
1. Rinse pork tenderloins, trim excess fat, then pat dry. Season the tenderloins with kosher salt and freshly ground pepper. Combine brown sugar and paprika and rub into meat.
2. Prepare gas or charcoal grill to medium high heat. Oil grill grate then place the tenderloins on the grill and cook, turning occasionally, for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 F. Transfer to a platter and allow the meat to rest for 10 minutes before slicing.
3. While the pork is grilling, whisk the vinegar, shallots and oil in a large bowl to combine. Divide vinaigrette leaving half in the salad bowl and reserving remaining half.
4. Toss the endive and frisée in a large bowl with the vinaigrette. Season the salad, to taste, with salt and pepper and additional reserved vinaigrette. Gently toss the apple slices and raspberries into the salad.
5. Slice the tenderloin. Arrange salad around the tenderloin slices on individual plates or a large serving platter. Sprinkle with walnuts. Serve extra vinaigrette on the side.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 8, 2010.