Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam

Ingredients

• 1 large garlic clove
• 2 3/4-lb pork tenderloins
• 2 pounds plum tomatoes
• 4 Belgian endives
• 1 instant-read thermometer
• 1 ½ teaspoons salt
• 2 teaspoons fresh rosemary
• + 4 more ingredients
• • ¹/₃ cup sugar
  • 1 teaspoon dried red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons olive oil

Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife, then stir together garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl. Pat pork dry and rub all over with paste. Marinate, uncovered, at room temperature 20 minutes. While pork marinates, prepare gr...

View full recipe at Epicurious