Remember that pork tenderloin recipe I was telling you about? It’s all yours.
I have to say, this summer has been incredible so far. I’ve been finding myself all over the place lately, with little to no routine. I’ve also been applying a similar approach to my blogging style, sort of photographing ‘whenever’ to capture a real time account of what goes on over here. There’s no particular reason for this, other than I feel like this little space of mine is evolving.
So, at 5 o’clock with no agenda (and dodgy lighting) I made this…
Juicy pork tenderloin marinated in ginger and soy, served with wilted greens, grilled sweet onions, avocados, and a tangy peach vinaigrette. Did you get all that? I have been feeling very inspired…
This particular dish encompasses all that I love about summer food; carefree, creative cooking. A typical meal involves marinating a cut of meat, vegetables (or both) before I leave the house and go about my business for the day. When I get back, it goes on the grill. While it’s cooking, I make a salad. It’s a simple rhythm that leaves us with a quick and healthy meal. Plus, marinating ahead of time takes away the stress of last minute dinner planning. Thinking about dinner is always way worse than actually making it, right?
And then of course, there’s the view. Cooking outdoors allows me to enjoy more of this gorgeous weather instead of being stuck inside of my hot, malfunctioning kitchen. Ugh, my kitchen…
So, close up your oven (with a hook if it’s anything like mine) and get out your grill. Take a moment to bask in the glory of carefree summer days.
- Instead of the marinade recipe below, you can also use Trader Joe’s Soyaki marinade (just add more ginger) or your favorite store-bought brand.
- I use the very reliable 7-6-5- method for grilling pork tenderloin. You can read all about it here.
- 1– 1 1/4 lb. pork tenderloin, trimmed
- 1/3 c. soy sauce
- 1/4. vegetable oil
- 1/4 c. honey
- 2 tbsp. fresh grated ginger
- 2 garlic cloves, grated
- juice of 1 lemon
- 2 tbsp. red wine vinegar
- 1 tsp. dijon mustard
- 1 tsp. peach preserves
- 3/4 c. olive oil
- salt + pepper
- 1 large Vidalia onion
- 4 handfuls of arugula
- 1 juicy peach, diced
- 1 haas avocado, diced
- To make the marinade, whisk all of the ingredients together in a large bowl. Add the pork, and cover with plastic wrap. Refrigerate for 6 hours- overnight.
- For the vinaigrette, add the first 4 ingredients to a blender. Run the machine on low, and slowly add the olive oil to emulsify. Season with salt and pepper to taste. Pour into a jar and set aside until ready to use.
- Cut the Vidalia onion into thick slices, keeping the rings intact. Lightly brush both sides with oil and season with salt and pepper.
- Preheat your gill to high, about 500-600 degrees F. Remove the pork from the marinade and place onto the grill. Add the onions. Close the lid, and let the meat sear for 7 minutes. Then, flip the pork and onions over, close the lid, and cook for an additional 6 minutes. Finally, turn the burners off, keep the lid closed, and let everything rest for 5 minutes. Transfer to a cutting board to rest again, about 5 minutes before slicing.
- To make the salad, add the warm onions, arugula, peach and avocado to a bowl. Lightly dress the salad with the peach vinaigrette and toss well to combine.
- To serve, slice the pork against the grain and place onto a large serving platter. Arrange the salad around the pork. Enjoy with extra vinaigrette on the side.