Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam Recipe

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Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam
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Ingredients
10
Count
Nutrition
925
Calories
Total time
45
Minutes
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Ingredients:

  • 1 large garlic clove
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 1/2 tbsp olive oil
  • 2 (3/4-lb) pork tenderloins
  • 2 lb plum tomatoes , halved lengthwise
  • 1/3 cup sugar
  • 4 belgian endives , halved lengthwise

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cooks' notes: • If you aren't able to grill outdoors, you can use a hot lightly oiled well-seasoned large ridged grill pan. Grill the pork first, then the endives, both over moderately high heat. • You can substitute 1 (28- to 32-ounce) can whole tomatoes in juice (not drained) for plum tomatoes. Break up canned tomatoes with a spoon while boiling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 925.04 Kcal (3873 kJ)
Calories from fat 119.86 Kcal
% Daily Value*
Total Fat 13.32g 20%
Cholesterol 147.39mg 49%
Sodium 1696.09mg 71%
Potassium 1451.4mg 31%
Total Carbs 123.24g 41%
Sugars 16.54g 66%
Dietary Fiber 106.19g 425%
Protein 84.56g 169%
Vitamin C 309.9mg 516%
Iron 36.9mg 205%
Calcium 1421.9mg 142%
Amount Per 100 g
Calories 27.07 Kcal (113 kJ)
Calories from fat 3.51 Kcal
% Daily Value*
Total Fat 0.39g 20%
Cholesterol 4.31mg 49%
Sodium 49.63mg 71%
Potassium 42.47mg 31%
Total Carbs 3.61g 41%
Sugars 0.48g 66%
Dietary Fiber 3.11g 425%
Protein 2.47g 169%
Vitamin C 9.1mg 516%
Iron 1.1mg 205%
Calcium 41.6mg 142%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
    Points
  • 16
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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