GRILLED PORK TENDERLOIN AND BELGIAN ENDIVE AND TOMATO CHILE JAM
Steps:
- Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife, then stir together garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl. Pat pork dry and rub all over with paste. Marinate, uncovered, at room temperature 20 minutes.
- While pork marinates, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- While grill is heating, set a box grater into a shallow dish, then rub cut sides of tomatoes against large teardrop-shaped holes to remove as much tomato pulp as possible (discard skins). Boil tomato pulp, sugar, red pepper flakes, and remaining 1/2 teaspoon salt in a 4-quart heavy pot, uncovered, stirring occasionally, until reduced to about 1 1/2 cups, 15 to 20 minutes. Transfer tomato jam to a bowl set in a larger bowl of ice and cold water and cool to room temperature, stirring.
- Brush both sides of endive halves with remaining 1 1/2 tablespoons oil and season with salt. Grill pork and endives on lightly oiled grill rack, turning over occasionally, until thermometer inserted diagonally into center of pork registers 150°F and endives are tender, 8 to 10 minutes. Transfer pork to a cutting board and let stand 5 minutes. (Internal temperature will rise to about 155°F while standing.) Serve pork with endives and tomato chile jam.
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Queen khalifa
[email protected]This recipe was a disappointment. The pork tenderloin was dry and the Belgian endive and tomato-chile jam was too spicy.
Keeper Here
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The pork tenderloin is always cooked perfectly and the Belgian endive and tomato-chile jam add a nice touch of flavor.
Vuyani Quma
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The pork tenderloin is always cooked perfectly and the flavors are amazing.
Blind GamerZ
[email protected]I followed the recipe exactly, but my pork tenderloin was dry and tough. I'm not sure what went wrong.
Giuseppe Blackwood
[email protected]This was a quick and easy recipe to make, and the end result was delicious. The pork tenderloin was moist and tender, and the Belgian endive and tomato-chile jam added a nice touch of flavor.
Matthew Garcia
[email protected]I'm not a big fan of pork tenderloin, but this recipe changed my mind. The meat was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
Mr Nihad
[email protected]This recipe was a little too spicy for my taste, but my husband loved it. The pork tenderloin was cooked perfectly and the Belgian endive and tomato-chile jam were delicious.
Kane Lee cox
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The pork tenderloin is juicy and flavorful, and the Belgian endive and tomato-chile jam add a nice touch of sweetness and spice.
Wahid Sheikh
[email protected]This is one of my favorite recipes! I love the combination of flavors and the pork tenderloin is always cooked perfectly. I highly recommend this dish.
Brendon Jansen
[email protected]I followed the recipe exactly and the pork tenderloin turned out dry and overcooked. The Belgian endive and tomato-chile jam were good, but they couldn't save the dish.
Bahar Walizadeh
[email protected]This recipe was a hit with my family! The pork tenderloin was cooked perfectly and the flavors of the Belgian endive and tomato-chile jam complemented each other beautifully. I would definitely recommend this dish to anyone looking for a delicious an