Directions:
- Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use.
- Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
- Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes.
- Prepare grill for cooking.
- When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire. Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.
- While peppers are steaming, pat pork dry and season with salt and pepper. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
- Peel peppers and cut into 1-inch pieces. Transfer to a large bowl.
- Cut zucchini and onion into 1-inch pieces and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.
- Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and top with sliced pork. Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.
- Cooks' notes: If your grill rack is widely spaced, you may want to use a grill basket for the vegetables. Vegetables and pork can be cooked in a lightly oiled well-seasoned ridged grill pan (wrap nonmetal handles in foil). Grill vegetables in same manner as above. Grill pork, turning frequently, until well browned, about 10 minutes, then put pan into a preheated 400°F oven and roast to 155°F, about 10 minutes.
- Each serving about 278 calories and 9 grams fat Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.21 Kcal (1542 kJ) | ||
| Calories from fat | 63.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 130.4mg | 5% | |
| Potassium | 1171.67mg | 25% | |
| Total Carbs | 12.42g | 4% | |
| Sugars | 8.43g | 34% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 48.49g | 97% | |
| Vitamin C | 66.1mg | 110% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 27.6mg | 153% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.85 Kcal (359 kJ) | ||
| Calories from fat | 14.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 11% | |
|---|---|---|---|
| Cholesterol | 34.36mg | 49% | |
| Sodium | 30.4mg | 5% | |
| Potassium | 273.19mg | 25% | |
| Total Carbs | 2.9g | 4% | |
| Sugars | 1.97g | 34% | |
| Dietary Fiber | 0.37g | 6% | |
| Protein | 11.31g | 97% | |
| Vitamin C | 15.4mg | 110% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 6.4mg | 153% | |
| Calcium | 10.7mg | 5% | |
* 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.
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