GRILLED PORK TENDERLOIN AND PLUMS WITH CREAMY GOAT CHEESE SAUCE
Our chopped challenge this week was goat cheese. We wanted to make a creamy sauce as a counterpoint to the sweet plums and succulent pork, so we combined Greek yogurt and goat cheese together for a quick, tangy sauce. Chopped Basket Ingredient: goat cheese
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
- Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
- Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
- Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
- Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
- To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.
GRILLED PORK AND PLUM SALAD
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat a grill to medium high. Combine the five-spice powder, brown sugar and cayenne in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about ½ inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until ½ inch thick. Season with salt and black pepper, then rub all over with the five-spice mixture; set aside. (This can be done up to 2 hours ahead; cover and refrigerate.)
- Make the dressing: Whisk the vinegar, honey, soy sauce, mustard and ginger in a small bowl. Slowly whisk in 1/4 cup vegetable oil until smooth. Refrigerate until ready to serve.
- Brush the pork with 1 tablespoon vegetable oil. Grill until well marked and just cooked through, about 6 minutes per side. Transfer to a cutting board and let rest at least 5 minutes.
- Toss the plums and scallions with the remaining 1 tablespoon vegetable oil and season with salt and black pepper. Grill, turning, until lightly charred, about 3 minutes. Transfer to the cutting board.
- Combine the cabbage, snow peas, carrots, bean sprouts, mint and cashews in a serving bowl. Chop the pork, plums and scallions and add to the bowl along with the dressing; season with salt and black pepper and toss.
GRILLED ADOBO PORK TENDERLOIN SALAD WITH PLUMS AND ALMONDS
Chipotle peppers in adobo sauce are the base of the marinade for this smoky pork tenderloin. The pork is grilled to perfection, and sliced into thin strips. Serve on a bed of baby greens or shredded Napa cabbage.
Provided by Allrecipes Member
Categories Mexican Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Puree first seven ingredients plus 2 Tbs. oil in a blender until smooth, about 30 seconds. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add meat; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup olive oil into remaining mixture for a dressing.
- Brush plums with oil; season with salt and pepper. Toast almonds in a 350-degree oven for 4 minutes. Finely shred cabbage. Set all aside.
- Build a fire on one side of grill, so you have direct and indirect heat. When coals are covered with white ash, place plums, cut side down, and meat over direct heat; cover and grill until meat is well seared, 5 minutes. Then turn pork to sear other side, 5 minutes more, rearranging plums to ensure even browning. Move meat and plums to indirect heat; cover and grill 12 to 13 minutes, or until meat thermometer inserted in thickest end of meat registers 145 degrees F (63 degrees C).
- Remove meat and plums to a platter; let sit 5 minutes or up to 1 hour. Cut pork, crosswise, into 1/2-inch-thick slices. Toss cabbage with almonds, salt, pepper and most of dressing. Arrange slaw in each of six shallow bowls. Place a portion of pork over each and 2 plum halves alongside. Drizzle with remaining dressing; garnish with cilantro.
Nutrition Facts : Calories 476.8 calories, Carbohydrate 24 g, Cholesterol 84.3 mg, Fat 28.5 g, Fiber 4.3 g, Protein 32 g, SaturatedFat 5.1 g, Sodium 305.6 mg, Sugar 17.2 g
GRILLED ADOBO PORK TENDERLOIN SALAD WITH PLUMS AND ALMONDS
Chipotle peppers in adobo sauce are the base of the marinade for this smoky pork tenderloin. The pork is grilled to perfection, and sliced into thin strips. Serve on a bed of baby greens or shredded Napa cabbage.
Provided by Allrecipes Member
Categories Mexican Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Puree first seven ingredients plus 2 Tbs. oil in a blender until smooth, about 30 seconds. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add meat; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup olive oil into remaining mixture for a dressing.
- Brush plums with oil; season with salt and pepper. Toast almonds in a 350-degree oven for 4 minutes. Finely shred cabbage. Set all aside.
- Build a fire on one side of grill, so you have direct and indirect heat. When coals are covered with white ash, place plums, cut side down, and meat over direct heat; cover and grill until meat is well seared, 5 minutes. Then turn pork to sear other side, 5 minutes more, rearranging plums to ensure even browning. Move meat and plums to indirect heat; cover and grill 12 to 13 minutes, or until meat thermometer inserted in thickest end of meat registers 145 degrees F (63 degrees C).
- Remove meat and plums to a platter; let sit 5 minutes or up to 1 hour. Cut pork, crosswise, into 1/2-inch-thick slices. Toss cabbage with almonds, salt, pepper and most of dressing. Arrange slaw in each of six shallow bowls. Place a portion of pork over each and 2 plum halves alongside. Drizzle with remaining dressing; garnish with cilantro.
Nutrition Facts : Calories 476.8 calories, Carbohydrate 24 g, Cholesterol 84.3 mg, Fat 28.5 g, Fiber 4.3 g, Protein 32 g, SaturatedFat 5.1 g, Sodium 305.6 mg, Sugar 17.2 g
GRILLED TENDERLOIN SALAD
During our hot summers, I rely on salads. In this recipe, the pork is grilled so I can stay out of the kitchen.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine all dressing ingredients; cover and chill until serving., Grill pork, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing., Thinly slice tenderloin. Just before serving, place greens on a serving plate; top with oranges and pork. Drizzle with dressing. Sprinkle with nuts if desired.
Nutrition Facts : Calories 211 calories, Fat 9g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 113mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
PORK TENDERLOIN AND GRILLED VEGETABLE SALAD
Make and share this Pork Tenderloin and Grilled Vegetable Salad recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 372.2, Fat 12, SaturatedFat 3.6, Cholesterol 112.3, Sodium 105.7, Carbohydrate 17.9, Fiber 3.5, Sugar 11.1, Protein 38
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