Black Pepper Pork Tenderloin with Summer Garden Relish

Pork
Black Pepper Pork Tenderloin with Summer Garden Relish
0
12
370
45

Ingredients

2 pork tenderloin (16-ounce each)
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
1 shallots (large, halved lengthwise and sliced)
2 tablespoons pepper
1 teaspoon kosher salt
4 tablespoons extra-virgin olive oil
3 ears corn-on-the-cob (husked)
1 red bell pepper (medium, whole)
3 medium tomatoes (vine-ripened, cored and chopped, about 12 ounces)
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Directions

1Place pork tenderloins in large, re-sealable plastic bag. Mix together olive oil, wine, shallot, cracked black pepper and 1 teaspoon kosher salt in small bowl. Pour mixture over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 1-3 hours, turning bag occasionally.
2Prepare a medium-hot fire in grill. For the relish, brush 2 tablespoons of oil over ears of corn and skin of bell pepper. Grill corn and bell pepper, uncovered, over direct heat for 12 to 20 minutes until corn is tender and slightly browned in spots and skin on bell pepper is slightly blackened and blistered, turning occasionally. Transfer corn to cutting board to cool and bell pepper to small bowl. Cover small bowl with plastic wrap to allow bell pepper to steam.
3Meanwhile, remove pork from marinade; discard marinade. Grill tenderloin, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloin over halfway through cooking. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes before slicing.
4While pork is resting, slice kernels off the corn; transfer to medium bowl. Peel skin from bell pepper; slice off top and remove seeds. Cut pepper into 1/2 inch pieces; add to corn in bowl. Add tomatoes, remaining 2 tablespoons oil, salt and pepper. Gently toss until coated.
5To serve, cut pork tenderloin into 1/2 inch-thick slices; arrange on dinner plates or platter. Top with relish.
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NutritionView more

370Calories
Sodium22%DV520mg
Fat38%DV25g
Protein55%DV28g
Carbs2%DV6g
Fiber4%DV1g

PER SERVING *

Calories370Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat4g20%
Trans Fat
Cholesterol85mg28%
Sodium520mg22%
Potassium710mg20%
Protein28g55%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.