Recipe: Pork Tenderloin and Grilled Vegetable Salad

PORK TENDERLOIN AND GRILLED VEGETABLE SALAD

2 ( 3/4 pound each) pork tenderloins
1 cup dry red wine
1 (2-inch) sprig fresh rosemary plus
1 teaspoon finely chopped
1 garlic clove, smashed
1/4 teaspoon dried hot red pepper flakes
1/4 cup red-wine vinegar
1 tablespoon mild-flavored honey
2 medium red bell peppers, quartered
3 medium zucchini (1 pound total), trimmed and cut lengthwise into 1/4-inch slices
1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact
2 teaspoons extra-virgin olive oil
2 cups trimmed baby arugula (1 ounce)

Trim off tail ends of tenderloins to form two 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 1/4 cup 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 degrees 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 four plates and top with sliced pork. Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.

Makes 4 servings
Source: Gourmet Magazine, June 2001