Grilled Pork Tenderloin with Apple Butter, Rapini and Rosemary Aioli

Pork
26Ingredients
Calories
45Minutes

Ingredients

  • 1 pound pork tenderloin
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon sambal (chili garlic sauce)
  • 1 clove garlic (minced)
  • 2 sprigs thyme leaves (only)
  • salt (to taste)
  • black pepper (to taste)
  • 2 Granny Smith apples (OR red Delicious apples, peeled, cored and sliced)
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • water
  • salt (to taste)
  • black pepper (to taste)
  • 1 bunch rapini (broccoli rabe, stems trimmed)
  • 3 slices bacon (cut up)
  • water
  • salt (to taste)
  • black pepper (to taste)
  • 1 egg yolk
  • 2 tablespoons sherry vinegar
  • 1/2 tablespoon dijon mustard
  • 1/2 cup canola oil (OR grapeseed oil)
  • 2 tablespoons fresh rosemary (ground or minced*)
  • 1/2 tablespoon honey
  • salt (to taste)
  • black pepper (to taste)

Directions

  1. Place each pork tenderloin on a large piece of plastic wrap. Combine all ingredients and rub on pork. Wrap each pork tenderloin in the plastic wrap; refrigerate up to 12 hours.
  2. In a non-reactive medium saucpan, combine apples, sugar and cider vinegar. Add enough water to cover by about a half inch. Bring to boil then reduce to simmer. Simmer, uncovered, until most of the water is gone and the apples are very tender. Transfer to blender and blend until smooth. Season with salt and pepper. Can be made up to 3 days in advance and reheated to serve.
  3. Bring water to boil in large saucepan. Season well with salt. Add in rapini and let cook for 1-2 minutes or until just tender. Transfer to ice bath to stop cooking and then drain. When getting ready to serve, add bacon to large sauté pan or skillet and cook over medium heat until just crisp. Add in rapini, toss to combine and heat through; remove from heat. Season with salt and pepper.
  4. Combine yolks, sherry vinegar and dijon in blender. On low speed, slowly drizzle in the oil until thickened. Add in honey and rosemary. Season to taste with salt and pepper.
  5. This will make extra vinaigrette, which can be held for up to 3 days and used on salads or other grilled proteins.
  6. Prepare a medium-hot fire in grill. Unwrap pork; season two pork tenderloins with salt and pepper. Grill, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F, turning tenderloins over halfway during grilling. Transfer tenderloins to cutting board. Loosely cover with foil; let rest for 5-10 minutes.
  7. To serve, place a heaping spoonful of apple butter on each plate. Top with rapini. Slice pork and divide among plates and fan over rapini. Drizzle with vinaigrette and serve.
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