Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam

Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam
Photo by Romulo Yanes

Ingredients

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

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

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