Grilled Pork Tenderloin with Broccolini and Hazelnut Browned Butter
By Cecelia JenkinsPublished on June 26, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
2 pound pork tenderloin, trimmed½ teaspoon table salt, divided½ teaspoon black pepper, divided1 pound broccolini, trimmed2 tablespoons extra-virgin olive oil 8 tablespoons unsalted butter ½ cup blanched hazelnuts, chopped3 tablespoons shredded fresh basil 1 tablespoon lemon juice
Before You Begin
If the broccolini stems are thicker than 1/2 inch, cut them in half lengthwise to ensure that they cook at the same rate as the smaller florets.
Instructions
- Season pork with salt and pepper. Toss broccolini with oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place pork and broccolini on grill over hot fire. Cook broccolini until charred and tender, 8 to 10 minutes; cook pork, turning occasionally, until browned all over and meat registers 140 degrees, about 15 minutes. Transfer broccolini to serving platter and pork to cutting board and tent both with foil.
- Cook butter, hazelnuts, and 1/4 teaspoon salt in 10-inch skillet over medium heat until nuts are toasted and butter is lightly browned, about 4 minutes. Remove from heat and stir in basil and lemon juice. Slice pork and transfer to platter with broccolini. Spoon sauce over pork and broccolini and serve.
Time
30 minutesYield
Serves 4Ingredients
2 pound pork tenderloin, trimmed
½ teaspoon table salt, divided
½ teaspoon black pepper, divided
1 pound broccolini, trimmed
2 tablespoons extra-virgin olive oil
8 tablespoons unsalted butter
½ cup blanched hazelnuts, chopped
3 tablespoons shredded fresh basil
1 tablespoon lemon juice
Ingredients
2 pound pork tenderloin, trimmed
½ teaspoon table salt, divided
½ teaspoon black pepper, divided
1 pound broccolini, trimmed
2 tablespoons extra-virgin olive oil
8 tablespoons unsalted butter
½ cup blanched hazelnuts, chopped
3 tablespoons shredded fresh basil
1 tablespoon lemon juice
Ingredients
2 pound pork tenderloin, trimmed
½ teaspoon table salt, divided
½ teaspoon black pepper, divided
1 pound broccolini, trimmed
2 tablespoons extra-virgin olive oil
8 tablespoons unsalted butter
½ cup blanched hazelnuts, chopped
3 tablespoons shredded fresh basil
1 tablespoon lemon juice
Why This Recipe Works
Adding the basil after browning the butter allows its flavor to bloom without burning the delicate herb.
Before You Begin
If the broccolini stems are thicker than 1/2 inch, cut them in half lengthwise to ensure that they cook at the same rate as the smaller florets.
Instructions
- Season pork with salt and pepper. Toss broccolini with oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place pork and broccolini on grill over hot fire. Cook broccolini until charred and tender, 8 to 10 minutes; cook pork, turning occasionally, until browned all over and meat registers 140 degrees, about 15 minutes. Transfer broccolini to serving platter and pork to cutting board and tent both with foil.
- Cook butter, hazelnuts, and 1/4 teaspoon salt in 10-inch skillet over medium heat until nuts are toasted and butter is lightly browned, about 4 minutes. Remove from heat and stir in basil and lemon juice. Slice pork and transfer to platter with broccolini. Spoon sauce over pork and broccolini and serve.
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