Grilled Pork Tenderloin and Garlicky Potato Salad
By America's Test KitchenPublished on September 14, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds Yukon Gold potatoes, unpeeled, sliced ¾ inch thick½ cup extra-virgin olive oil, divided3 tablespoons white wine vinegar 3 garlic cloves, minced2 teaspoons packed brown sugar, divided¾ teaspoon pepper, divided½ cup jarred roasted red peppers, drained and chopped3 tablespoons capers 3 tablespoons chopped fresh parsley 2 (12- to 16-ounce) pork tenderloins, trimmed1 teaspoon table salt
Instructions
- Toss potatoes and 2 tablespoons oil in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through microwaving. Meanwhile, combine vinegar, garlic, 1 teaspoon sugar, and 1/4 teaspoon pepper in large bowl. Slowly whisk in remaining 6 tablespoons oil until emulsified. Stir in roasted peppers, capers, and parsley.
- Pat pork dry with paper towels and sprinkle with salt, remaining 1/2 teaspoon pepper, and remaining 1 teaspoon sugar. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 12 minutes. Grill potatoes until charred and tender, about 5 minutes per side. Transfer pork to cutting board and tent with foil. Toss grilled potatoes with dressing to coat. Season with salt and pepper to taste. Slice pork and serve with potato salad.
Time
30 minutesYield
Serves 4Ingredients
2 pounds Yukon Gold potatoes, unpeeled, sliced ¾ inch thick
½ cup extra-virgin olive oil, divided
3 tablespoons white wine vinegar
3 garlic cloves, minced
2 teaspoons packed brown sugar, divided
¾ teaspoon pepper, divided
½ cup jarred roasted red peppers, drained and chopped
3 tablespoons capers
3 tablespoons chopped fresh parsley
2 (12- to 16-ounce) pork tenderloins, trimmed
1 teaspoon table salt
Ingredients
2 pounds Yukon Gold potatoes, unpeeled, sliced ¾ inch thick
½ cup extra-virgin olive oil, divided
3 tablespoons white wine vinegar
3 garlic cloves, minced
2 teaspoons packed brown sugar, divided
¾ teaspoon pepper, divided
½ cup jarred roasted red peppers, drained and chopped
3 tablespoons capers
3 tablespoons chopped fresh parsley
2 (12- to 16-ounce) pork tenderloins, trimmed
1 teaspoon table salt
Ingredients
2 pounds Yukon Gold potatoes, unpeeled, sliced ¾ inch thick
½ cup extra-virgin olive oil, divided
3 tablespoons white wine vinegar
3 garlic cloves, minced
2 teaspoons packed brown sugar, divided
¾ teaspoon pepper, divided
½ cup jarred roasted red peppers, drained and chopped
3 tablespoons capers
3 tablespoons chopped fresh parsley
2 (12- to 16-ounce) pork tenderloins, trimmed
1 teaspoon table salt
Why This Recipe Works
Microwaving the potatoes for our Grilled Pork Tenderloin and Garlicky Potato Salad before grilling them helped speed up the cooking time, and tossing them halfway through ensured even cooking. Roasted red peppers added a smoky and sweet flavor to the potato salad. We found that a good-quality jarred version worked best in this recipe.
Instructions
- Toss potatoes and 2 tablespoons oil in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through microwaving. Meanwhile, combine vinegar, garlic, 1 teaspoon sugar, and 1/4 teaspoon pepper in large bowl. Slowly whisk in remaining 6 tablespoons oil until emulsified. Stir in roasted peppers, capers, and parsley.
- Pat pork dry with paper towels and sprinkle with salt, remaining 1/2 teaspoon pepper, and remaining 1 teaspoon sugar. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 12 minutes. Grill potatoes until charred and tender, about 5 minutes per side. Transfer pork to cutting board and tent with foil. Toss grilled potatoes with dressing to coat. Season with salt and pepper to taste. Slice pork and serve with potato salad.
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