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

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

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Grilled Marinated Pork Tenderloin with Warm White Bean-Pepper Compote

Ingredients

Marinade and Pork

Method

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