Grilled Pork Tenderloin with Blistered Tomatoes and Charred Peppers
Grilled Pork Tenderloin with Blistered Tomatoes and Charred Peppers
INGREDIENTS
Blistered tomatoes on the vine 1 cluster
Olive oil 2 tablespoons
Kosher salt sprinkle
Black pepper, freshly ground sprinkle
Grilled peppers as desired
Orange slices as desired
LET'S GET COOKING!
Preheat the grill to 400 degrees F.
Place the pork tenderloin on the grill and close the lid. Cook until the internal temperature reaches 145 degrees F using an insta-read thermometer, about 15 – 20 minutes.
Remove the tenderloin from the grill and let it rest for 10 minutes before serving.
While the tenderloin is resting coat the peppers and tomatoes in olive oil and then season with salt and pepper.
Place the peppers and tomatoes on the grill until distinct grill marks have been achieved on the pepper and the skin of the tomatoes has just started to blister.
Slice the tenderloin into ½ inch slices and fan them on a serving platter.
Place the peppers and blistered tomatoes on the platter beside the tenderloin.
Place the slices of orange beside the tenderloin.