Pork Tenderloin and Grilled Vegetable Salad

Pork Tenderloin and Grilled Vegetable Salad
Photo by Romulo Yanes

Ingredients

  • 1 garlic clove
  • 1 medium onion
  • 2 teaspoons extra-virgin olive oil
  • 2 3/4-lb pork tenderloins
  • 1 tablespoon mild-flavored honey
  • ¼ teaspoon dried hot red pepper flakes
  • ¼ cup red-wine vinegar
  • + 5 more ingredients
    • 2 medium red bell peppers
    • 3 medium zucchini
    • 1 cup dry red wine
    • 2 cups baby arugula
    • 1 2-inch sprig fresh rosemary

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 rosem...

View full recipe at Epicurious

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