Grilled Pork Tenderloin with Tomato-Onion Salad
By America's Test KitchenPublished on April 20, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon ground fennel 1 ¼ teaspoons table salt, divided1 ¼ teaspoons pepper, divided2 (12-ounce) pork tenderloins, trimmed1 red onion, sliced into ¼-inch-thick rounds3 tablespoons extra-virgin olive oil 4 plum tomatoes, cored and sliced ¼ inch thick¼ cup chopped fresh basil 2 tablespoons capers, rinsed2 tablespoons red wine vinegar
Before You Begin
You can substitute vine-ripened or heirloom tomatoes for the plum tomatoes.
Instructions
- Combine fennel, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Pat pork dry with paper towels and sprinkle with fennel mixture. Grill pork over hot fire, turning occasionally, until well browned and registering 140 degrees, 12 to 15 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, brush onion with 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Grill onion over hot fire until lightly charred, about 2 minutes per side; transfer to large bowl. Add tomatoes, basil, capers, vinegar, and remaining 2 tablespoons oil to bowl with onion and toss to combine. Season with salt and pepper to taste. Slice pork and serve with salad.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon ground fennel
1 ¼ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
2 (12-ounce) pork tenderloins, trimmed
1 red onion, sliced into ¼-inch-thick rounds
3 tablespoons extra-virgin olive oil
4 plum tomatoes, cored and sliced ¼ inch thick
¼ cup chopped fresh basil
2 tablespoons capers, rinsed
2 tablespoons red wine vinegar
Ingredients
1 tablespoon ground fennel
1 ¼ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
2 (12-ounce) pork tenderloins, trimmed
1 red onion, sliced into ¼-inch-thick rounds
3 tablespoons extra-virgin olive oil
4 plum tomatoes, cored and sliced ¼ inch thick
¼ cup chopped fresh basil
2 tablespoons capers, rinsed
2 tablespoons red wine vinegar
Ingredients
1 tablespoon ground fennel
1 ¼ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
2 (12-ounce) pork tenderloins, trimmed
1 red onion, sliced into ¼-inch-thick rounds
3 tablespoons extra-virgin olive oil
4 plum tomatoes, cored and sliced ¼ inch thick
¼ cup chopped fresh basil
2 tablespoons capers, rinsed
2 tablespoons red wine vinegar
Why This Recipe Works
Ground fennel adheres well to the pork and imparts more flavor than whole fennel seeds.
Before You Begin
You can substitute vine-ripened or heirloom tomatoes for the plum tomatoes.
Instructions
- Combine fennel, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Pat pork dry with paper towels and sprinkle with fennel mixture. Grill pork over hot fire, turning occasionally, until well browned and registering 140 degrees, 12 to 15 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, brush onion with 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Grill onion over hot fire until lightly charred, about 2 minutes per side; transfer to large bowl. Add tomatoes, basil, capers, vinegar, and remaining 2 tablespoons oil to bowl with onion and toss to combine. Season with salt and pepper to taste. Slice pork and serve with salad.
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