Pork Tenderloin with Grilled VegetablesFeatured by MoonWalker Cellars in the Gold Wine Club.
A delicious rendition on pork tenderloin accompanied by grilled vegetables. Pair with the MoonWalker 2012 Pinot Noir. **Pork will need to marinate for at least 2 hours.Yield: 6 - 8
Prep Time: 20 Minutes
Cook Time: 75 Minutes
• 2 pork tenderloins
• 1 cup dry red wine
• 1 sprig fresh rosemary, plus 1/2 tsp.
• freshly chopped rosemary
• 1 garlic clove, crushed
• 1/4 tsp. crushed red chili flakes
• 1/4 cup red wine vinegar
• 1 Tbs. honey
• 1 tsp. Dijon mustard
• 2 medium red bell peppers, cored and halved
• 3 medium zucchini in 1/2-inch slices
• 1 medium onion, quartered
• 1 Tbs. extra virgin olive oil
• Sea salt and pepper to taste
Pour yourself a glass of Pinot Noir... take a sip.
Now start the marinade: Boil wine, rosemary spring, garlic, and red pepper flakes until reduced to 1/2 cup. Strain and return 1/4 cup of marinade with the rosemary sprig, garlic and pepper flakes to a large, seal able plastic bag with tenderloins. Marinate at least 2 hours or preferably overnight.
Return remaining 1/4 cup wine marinade to pot and add vinegar, chopped rosemary, honey, and Dijon mustard and bring to a boil. Reduce to a 1/4 cup, 6-8 minutes.
Prepare grill. With a medium hot grill, grill onion, red bell peppers and zucchini. Brush with olive oil and salt. Grill vegetables about 10 minutes, turning once. After removing from the grill, place on a plate and cover tightly with aluminum foil to let the vegetables steam a bit and stay warm.
Place pork tenderloins on grill. Cook for about 10 minutes on each side. Test for doneness using a meat thermometer that registers 155 degrees. Transfer meat to a cutting board and lightly cover with foil for 10 minutes. Peel red bell peppers and slice. Cut zucchini and onion into bite sized pieces. Slice pork and serve with grilled vegetables. If you chose, serve over a bed of arugula or add a side of brown rice or quinoa.
Recipe provided by MoonWalker Cellars.