Herb Grilled Pork Tenderloin with Warm Potato Bacon Salad and Asparagus

Pork
Herb Grilled Pork Tenderloin with Warm Potato Bacon Salad and Asparagus
0
21
1200
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Ingredients

  • 2 pork tenderloin (about 1 pound each)
  • 1/4 cup canola oil
  • 4 sprigs fresh rosemary (chopped)
  • black pepper (To taste)
  • 1 pound red potato (small)
  • 6 slices bacon (thick-cut, cubed)
  • 3 green onions (minced)
  • 1 stalk celery (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup dijon (style mustard)
  • 1/4 cup vinaigrette (sherry, see below)
  • kosher salt
  • pepper
  • 1 pound asparagus
  • 2 tablespoons canola oil
  • salt (to taste)
  • pepper (to taste)
  • 1/3 cup sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • salt (To taste)
  • pepper (To taste)

Directions

  1. 1To a large resealable bag, add canola oil, thyme, rosemary and black pepper. Seal bag and mix contents. Open bag; add pork and reseal; shake to allow marinade to cover pork. Place bag in the refrigerator to marinate overnight.
  2. 2Boil potatoes in lightly salted water until tender. Sauté bacon over medium heat until crispy. Remove bacon and reserve drippings. Place onions, celery and garlic in a large mixing bowl. Add reserved bacon drippings, bacon, mustard and 1/4 cup sherry vinaigrette (reserve remaining vinaigrette). Rough chop warm potatoes and place into bowl with other ingredients; mix together until all is combined. Season to taste with salt and pepper. Keep warm while pork is grilled.
  3. 3Cut 2 inches from the bottom of the asparagus. Peel asparagus and blanch for two minutes in heavily salted boiling water. Place immediately into ice water until cold; drain. Place asparagus on a large plate and drizzle with canola oil. Season with salt and pepper.
  4. 4Remove pork from marinade; discard marinade. Place pork over a medium-hot fire and grill for about 20 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 minutes before serving. While pork is resting, grill asparagus until slightly charred, about 4 minutes, turning once.
  5. 5Place potato salad in the middle of a plate and stack pork slices on top. Place equal amounts of asparagus on top of pork and drizzle with sherry vinaigrette.
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NutritionView more

1200Calories
Sodium53%DV1260mg
Fat140%DV91g
Protein127%DV65g
Carbs12%DV35g
Fiber32%DV8g

PER SERVING *

Calories1200Calories from Fat820
% DAILY VALUE*
Total Fat91g140%
Saturated Fat16g80%
Trans Fat
Cholesterol195mg65%
Sodium1260mg53%
Potassium2060mg59%
Protein65g127%
Calories from Fat820
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber8g32%
Sugars6g12%
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.