Grilled Pork Tenderloin

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Base dish: Grilled Marinated Pork Tenderloin with greens, sweet potato, and apple.
  • Plate 1: In a traditional arrangement in the center of a square plate, slices of pork tenderloin rest against mashed sweet potatoes and spinach sautéed with diced shallot. Applesauce is a traditional accompaniment for pork.
  • Plate 2: In this plating, the sliced pork is served on a bed of spinach in the center of a large, square plate, with a spoonful of mashed sweet potatoes alongside. The pork is topped with Apple Relish. Serving as a sauce for the arrangement is the juice from the apple relish mixed with a little additional olive oil.
  • Plate 3: A modern arrangement on a long, rectangular plate features the sliced pork against Roman-Style Spinach, next to sticks of Fennel and Coriander Sweet Potatoes. For a variation on traditional applesauce, apples are roasted (as for Roasted Winter Vegetables but without the garlic and herbs) before being puréed.
  • Plate 4: In this most modern of the four platings, the sweet potatoes are puréed until very smooth and enriched with cream and butter. They are spread in a diagonal on a large, square plate to serve as a base for the arrangement. Two thick slices of pork tenderloin, garnished with crushed pink Himalayan salt, are placed at one end of the sweet potato, and Apple and Fennel Salad at the opposite end. Between are 2 small mounds of Roman-Style Spinach and 3 pieces of Fennel and Coriander Sweet Potatoes cut into dice.