Grilled Marinated Pork Tenderloin with Warm White Bean-Pepper Compote

Name: Grilled Marinated Pork Tenderloin with Warm White Bean-Pepper Compote
Yield: Makes 4 Servings
Ingredients: 2 tablespoons fresh lemon juice, plus more to taste; 2 fresh rosemary sprigs or a small pinch of dried; 1 scallion (green portion only), thinly sliced on a sharp diagonal; 1 ripe plum tomato, cored, seeded (Tomato Basics), and cut into ¼-inch dice; ¼ cup fresh orange juice; 1 each medium red, yellow, and green bell pepper, cored, seeded (Bell Pepper Basics), and coarsely chopped; 1 teaspoon olive oil or vegetable oil; 3 roasted garlic cloves (Garlic Basics), peeled and thinly sliced; 2 large garlic cloves, smashed; 2 teaspoons vegetable oil or olive oil; 1 tablespoon olive oil; 3 tablespoons chopped fresh parsley; 1 to 1¼ pounds pork tenderloins (usually 2 pieces), scrupulously trimmed of all surface fat; freshly ground black pepper, to taste; freshly ground black pepper and salt, if needed; 1 tablespoon sherry vinegar or red wine vinegar; 3 tablespoons finely chopped red onion; 1½ tablespoons reduced-sodium soy sauce; 2 garlic cloves, minced; 2 cups cooked white beans, such as Great Northern (Dried Bean Basics), or 1 can (19 ounces) cannellini beans, drained and rinsed; Fresh rosemary sprigs, for garnish

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This recipe looks involved but isn’t—it’s actually an easy, hearty supper.

Ingredients

Marinade and Pork

¼ cup fresh orange juice
1½ tablespoons reduced-sodium soy sauce
1 <

Main course
Supper

Method

To make the marinade: In a sealable plastic bag, combine the orange juice, soy sauce, oil, garlic, rosemary, and pepper. Add the pork and seal the bag. Turn the bag around to coat the pork thoroughly. Refrigerate for at least 1 hour.
To make the warm bean compote: Heat the oil in a nonreactive medium skillet, preferably nonstick. Add the bell pepp