Recipe Details

Black Pepper Pork Tenderloin with Summer Garden Relish

Prep Time: 25 minutes
Cook Time: 20 minutes
Marinating Time: 3 hours
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pork tenderloin, 16-ounce each
1/2 cup extra virgin olive oil
1/4 cup dry white wine
1 large shallot, halved lengthwise and sliced
2 tablespoons pepper
1 teaspoon kosher salt

Summer Garden Relish:

4 tablespoons extra virgin olive oil
3 ears corn on the cob, husked
1 medium red bell pepper, whole
3 medium tomatoes, vine-ripened, cored and chopped (about 12 ounces)
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Cooking Directions

Place pork tenderloins in large, re-sealable plastic bag. Mix together olive oil, wine, shallot, cracked black pepper and 1 teaspoon kosher salt in small bowl. Pour mixture over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 1-3 hours, turning bag occasionally.

Prepare a medium-hot fire in grill. For the relish, brush 2 tablespoons of oil over ears of corn and skin of bell pepper. Grill corn and bell pepper, uncovered, over direct heat for 12 to 20 minutes until corn is tender and slightly browned in spots and skin on bell pepper is slightly blackened and blistered, turning occasionally. Transfer corn to cutting board to cool and bell pepper to small bowl. Cover small bowl with plastic wrap to allow bell pepper to steam.

Meanwhile, remove pork from marinade; discard marinade. Grill tenderloin, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloin over halfway through cooking. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes before slicing.

While pork is resting, slice kernels off the corn; transfer to medium bowl. Peel skin from bell pepper; slice off top and remove seeds. Cut pepper into 1/2 inch pieces; add to corn in bowl. Add tomatoes, remaining 2 tablespoons oil, salt and pepper. Gently toss until coated.

To serve, cut pork tenderloin into 1/2 inch-thick slices; arrange on dinner plates or platter. Top with relish.

Serves 8

By Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo.

Serving Suggestions

Celebrate summer’s bounty of wonderful produce by using just-picked corn, tomatoes and bell peppers for a fresh-tasting relish on top of grilled pork. Serve with grilled garlic bread and a tall glass of ice tea.

Nutrition Information

Calories: 300 calories
Protein: 24 grams
Fat: 18 grams
Sodium: 290 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 3 grams
Carbohydrates: 10 grams
Fiber: 2 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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