Pork Tenderloin With Roasted Tomatoes
Source of Recipe
Sugarbusters Recipes Volume I By Ricki
Recipe Introduction
This succulent pork roast takes only twenty minutes to grill, and it's served with fabulous roasted tomatoes. You can double the roasted tomatoes and freeze -- they're terrific tossed with pasta or spooned over baked chicken. Tip: Season the meat and roast the tomatoes the night before for a quick start for dinner.
Prep time: 15 minutes plus marinating Grilling time: 20 minutes
List of Ingredients
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon jalapeno powder or red pepper flakes
Grated peel of 1 orange
Grated peel of 1 lemon
1 1/2 pounds pork tenderloin
TOMATOES
1 1/2 pounds plum tomatoes, halved
5 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
Cooked green beans
Mashed sweet potatoes
Sliced lemon and fresh thyme sprigs, for garnish
Recipe
1. Combine oil, salt, jalapeno flakes, and orange and lemon peels in small bowl. Spread mixture over pork; wrap and marinate in the refrigerator 1 hour. (Can be made ahead. Refrigerate overnight.) 2. Make tomatoes: Meanwhile, heat oven to 350 degrees. Arrange tomato halves (cut side up) and garlic on a jelly-roll pan. Drizzle tomatoes with oil. Bake until tomatoes and garlic are very soft and tomatoes are lightly brown on bottoms, 1 hour. Cool tomatoes and garlic slightly; peel garlic. Transfer tomatoes and garlic to cutting board and coarsely chop. (Can be made ahead. Transfer tomatoes with juice and garlic to a bowl. Cover and refrigerate overnight.) Transfer tomatoes, their juices and garlic to a small saucepan. Stir in salt and vinegar. Set aside. 3. Heat and oil grill or grill pan. Grill pork 20 minutes, turning several times, until meat thermometer inserted in the thickest part of the tenderloin registers 155 degrees. 4. Meanwhile, 10 minutes before pork is done, cook tomatoes over low heat just until heated through. Transfer pork to a cutting board; let stand 5 minutes. Slice tenderloin and serve with tomatoes, green beans and mashed potatoes. Garnish with sliced lemon and thyme sprigs, if desired. Makes 5 servings.
PER SERVING Calories 375 Total Fat 22.5 g Saturated Fat 5 g Cholesterol 106 mg Sodium 780 mg Carbohydrates 8 g Protein 35 g Calcium 24 mg Fiber 2 g
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