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Grilled Rosemary Ginger Pork Tenderloin and Peaches Recipe

Grilled Rosemary Ginger Pork Tenderloin and Peaches Recipe

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Grilled Rosemary Ginger Pork Tenderloin and Peaches

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Ingredients:

Serving

2/3 cup olive oil
1/3 cup sherry vinegar
1 1/2 tbsp peeled, grated fresh ginger
1 tbsp coarsely chopped rosemary leaves, plus 4 sprigs for garnish
2 tsp sugar substitute (recommended: splenda )
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
2 (12-oz) pork tenderloins, trimmed
2 firm-ripe peaches, pitted and halved
4 yellow grape or compari tomatoes, cored and halved
12 radicchio leaves
6 cups cut romaine lettuce (about 1 large head )
1/4 cup crumbled gorgonzola

Directions:

Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
When ready to cook, build a charcoal fire or preheat gas grill
Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	451.25 Kcal (1889 kJ)
Calories from fat	379.01 Kcal
		% Daily Value*
Total Fat	42.11g	65%
Cholesterol	20.3mg	7%
Sodium	491.64mg	20%
Potassium	502.71mg	11%
Total Carbs	12.09g	4%
Sugars	7.54g	30%
Dietary Fiber	3.32g	13%
Protein	7.88g	16%
Vitamin C	10.5mg	18%
Vitamin A	0.1mg	5%
Iron	1.2mg	6%
Calcium	116.3mg	12%

Amount Per 100 g
Calories	172.4 Kcal (722 kJ)
Calories from fat	144.8 Kcal
		% Daily Value*
Total Fat	16.09g	65%
Cholesterol	7.76mg	7%
Sodium	187.83mg	20%
Potassium	192.06mg	11%
Total Carbs	4.62g	4%
Sugars	2.88g	30%
Dietary Fiber	1.27g	13%
Protein	3.01g	16%
Vitamin C	4mg	18%
Vitamin A	0.1mg	5%
Iron	0.4mg	6%
Calcium	44.4mg	12%

* 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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