It’s been difficult to find the time to post this summer which is really frustrating with all the great summer produce in season right now! So, we won’t chat for long today but I did want to get this grilled pork tenderloin recipe to you while you’re still entertaining summertime guests and hanging out at your local farmer’s markets. I know, I know, you lead such a fabulous life. Just like me. Ha. Well, I have made it to one farmer’s market this summer at least. That’s where I got the basil, peaches, and apricots. The plums and pork tenderloin came from Costco like most other things in my kitchen.
This was really delicious if I do say so myself. It was a perfect summer Sunday dinner for my family and I will definitely serve it sometime when we have people over. I don’t cook nearly enough pork tenderloin, I tend to forget about it as an option, but I intend to change that. It’s so fun to work with because it pairs really well with a lot of different flavors. Of course, fruit and pork is a classic pairing and all the stone fruit in season now is perfect to use. I think the basil vinaigrette compliments stone fruit (especially peaches) in a similar way that it does tomatoes, really bringing out the flavor without overpowering.
Be sure and read through (as you always should) the step by step instructions before you begin to get a sense of how to time things.
Grilled Pork Tenderloin and Stone Fruit with Basil Balsamic Vinaigrette
(about 6 servings)
1 1/4 – 1 1/2 pounds pork tenderloin
RUB
2 garlic cloves
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dry brown mustard seed, ground
1/4 teaspoon dry yellow mustard
1 teaspoon kosher salt
freshly ground pepper
1 tablespoon olive oil
3 – 6 peaches, plums, apricots, nectarines, etc. (depends on the size of the fruit, should be enough for 6 people), fruit should be ripe but still firm.
VINAIGRETTE
1/2 cup fresh basil
pinch of salt
freshly ground pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Grate peeled garlic cloves in to a small bowl.
Add basil and thyme, smash with your fingers to release more flavor.
Add dry mustard (if you don’t have both types, just increase the amount of one type).
Add salt, freshly ground pepper (it’s a pain to measure but I do about 5 turns of the grinder) and olive oil. Make a paste with your fingers or a spoon.
Thoroughly dry pork tenderloin with paper towels.
Place one tenderloin on a sheet of plastic wrap and rub with half the rub mixture, making sure to cover it entirely. Repeat with the second tenderloin. Let sit at room temp for 20 minutes or so if you are grilling right away. If not, refrigerate up to 24 hours, then remove and allow them to sit for 20 minutes so they don’t hit the grill super cold.
Preheat the grill on high for at least 10 minutes. Begin preparing the stone fruit.
Cut in half and remove the pit. The fruit should be ripe enough to simply twist apart after you cut it. Ripe stone fruit should be tender enough on the outside to indent easily when you press on it.
Once the grill is preheated, place the tenderloins on it, turn it down to medium heat and close the lid. I had enough oil on my pork that I didn’t need to oil the grill but you can rub a little cooking oil on first if you want. You will turn them after about 10 minutes. The pork should easily release from the grill when it is ready to turn.
Prepare the vinaigrette. Thinly slice basil (chiffonade if you’re fancy) and place in a small mixing bowl.
Add a pinch of salt, freshly ground pepper, balsamic vinegar and olive oil.
Whisk with a fork to combine. Taste it, add more salt/pepper if needed. Set aside.
Brush the flesh side of the fruit with olive oil then place, flesh side down, on the grill.
Allow them to grill anywhere from a few to several minutes, depending on size and ripeness of fruit. If it’s still pretty firm, let it go longer than you would very ripe fruit. Take small fruit, like apricots, off first.
Remember to turn the pork when it’s ready. Cook another 10 – 15 minutes but check it after 5 minutes if it’s a thinner tenderloin. An instant read meat thermometer should read 140 degrees F when inserted in the thickest part. Allow it to rest for about 10 minutes before slicing.
The fruit should have nice, caramelized grill marks. Set aside to cool a bit.
Slice into medium-thick slices.
Place on a serving platter and drizzle half of the basil vinaigrette over the top.
Slice the pork tenderloin.
Lay it over the stone fruit and drizzle with the remaining basil vinaigrette. I’m showing only one tenderloin in this picture because I was only feeding my little family. I wrapped up the un-sliced piece and refrigerated it for later. If you have 4 adults or more, slice both pieces, place them over the fruit and serve.
RIP Robin Williams
“Please don’t worry so much. Because in the end, none of us have very long on this Earth. Life is fleeting. And if you’re ever distressed, cast your eye to the summer sky when the stars are strung across the velvety night. And when a shooting star streaks through the blackness, turning night into day, make a wish and think of me. Make your life spectacular.”
From the movie “Jack”