Grilled Pork Tenderloin w/Radicchio

Adapted from America’s Test Kitchen.

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For the pork & rub:

  • 1 pork tenderloin (about 1 lb.), trimmed
  • 1 Tbs safflower oil
  • 3/4 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the sauce:

  • 1.5-2 Tbs extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1/2 shallot, minced
  • 1 Tbs fresh parsley, minced
  • 1/2 tsp fresh rosemary, minced
  • 1/8 tsp salt
  • 1/8 tsp pepper

For the radicchio:

  • 1 head radicchio (about 8 oz), quartered through the core, leaving core in tact
  • 1 Tbs safflower oil
  • Salt and pepper
  • 1/4 cup Gorgonzola cheese
  • 1 Tbs balsamic vinegar
  • 1/2 Tbs extra-virgin olive oil
  • 1/4 tsp smokey salt

Prep your grill.  For a gas grill, this usually means turning all burners to high, covering, and heating the grill until hot.  Adjust the burners as needed to maintain the grill around 350 degrees.

To prepare the sauce, whisk ingredients together in a small bowl and set aside for serving.  (You want to do this first so that the flavors have time to marry.)

To prepare the pork, mix the rub ingredients (sugar, coriander, salt and pepper) in a small bowl.  Trim the silver skin and any excess fat from the tenderloin.  Pat the tenderloin dry with paper towels.  Brush tenderloin with appx 1 Tbs safflower oil.  (Does using safflower oil really matter?  Yes.  It has a higher cooking temperature than other oils and has no flavor so it won’t compete with the rub.)  Rub the sugar mixture on pork and let it rest until you are ready to grill.

To prepare the radicchio: Cut radicchio head in quarters, leaving the core intact so that the wedges will stay together on the grill.  Brush the radicchio with appx 1 Tbs safflower oil and season with salt and pepper.

Now, it’s time to get your grill on.

Place the pork on the hotter side of the grill and cook (covered if using gas) until well-browned on all sides, about 10 minutes, turning as needed to ensure even browning.  Slide the pork to the cooler side of the grill, tent loosely with foil, and continue cooking until the pork registers 140-145 degrees, about 10 more minutes.  Transfer the pork to a carving board, tent loosely with foil, and let rest.

While the pork cooks on the cooler side of the grill, place the radicchio, cut sides down, on the hotter side of the grill.  Cook until slightly wilted and browned on all sides, about 5-8 minutes, turning as needed.

Transfer the radicchio to a cutting board, discard the core, and slice into thin strips.  Toss the sliced radicchio, 1/2 Tbs olive oil, cheese, and vinegar in a bowl.  Season with salt and pepper.

Cut the pork into 1/4-inch thick slices, drizzle with reserved herb-oil mixture, and enjoy.

Beth’s Notes: Radicchio tends to be on the bitter side.  The balsamic and smokey salt help cut through some of the bitter, but you also could try adding Worcestershire sauce or maple syrup (depending on your tastebuds).  I think the pork would benefit from even more of crusty rub on the outside.  Next time, I will double the rub and crank up the heat when first tossing it on the grill so that it gets nice and crisp.

Yield: appx 4 servings

Nutritional Info (per serving):
Calories — 302
Total fat — 17 g
Saturated fat — 4.8 g
Cholesterol — 93 mg
Sodium — 500 mg
Carbohydrate — 3 g
Dietary fiber — 0.6 g
Sugar — 1 g
Protein — 32.5 g

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