Pork Tenderloin with a Olive-Anchovy Vinaigrette
Serves 4-6
2 8oz Pork Tenderloins
extra Olive Oil for drizzling
Kosher Salt and ground black pepper
Arugula about 6 oz
1/2 cup or so of fresh Parmesan
Olive Anchovy Vinaigrette:
1 Tbsp fresh marjoram or Oregano chopped
1 Tbsp fresh thyme chopped
2 tsp sherry vinegar
1 clove garlic minced
pinch of dried red pepper flakes
1 generous Tbsp Creole mustard or spicy whole grain
Finely grated or zested and juice of 1 lemon
2 tsp Sherry vinegar
1/4 cup Extra Virgin Olive Oil
1/2 cup pitted green olives such as Castelvetrano chopped
1/2 cup pitted Kalamata olives chopped
3 anchovy fillets in oil finely chopped or 1 Tbsp Anchovy paste
Salt and Pepper
The easiest way to infuse Pork Tenderloin with some serious personality is to give it a spin over a smoky fire and pair it with a zippy Olive dressing and a pile of fresh, peppery greens. This dish is a back porch dinner at its easiest and most satisfying. Consider serving the Pork along side roasted potatoes, or slabs of grilled bread.
Place the tenderloins in a baking dish, drizzle them with enough Olive OIl to lightly coat and generously season with salt and pepper. Use your hands to rub the oil and seasonings all over the meat.
Prepare a charcoal grill for two-zone cooking and build a medium- high fire, or heat a gas grill to high.
While the grill heats, make the vinaigrette. In a small bowl, whisk together the garlic, anchovies, red pepper flakes, mustard, lemon zest and juice, and vinegar and whisk in the Olive Oil. Whisk in the olives, thyme and Marjoram and season to taste with salt and pepper.
When the coals are glowing red and covered with a fine gray ash, add your smoke source ( chips, chunks, or log). Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a oiled cloth again.
When the fire begins to produce a steady stream of smoke, place the pork over the direct heat, close the grill, vent for smoking and smoke for 10-12 minutes, using your tongs to roll the meat every couple of minutes ( be sure to close the grill each time), until the tenderloin is cooked to medium ( 150-f/70c) and deeply browned on all sides. Transfer the meat to a cutting board to rest for 5-7 minutes.
To Serve, place the arugula onto a large platter. Thinly slice the pork ( warm or room temperature) and place it over the greens, drizzling any of its juices over the meat. Top with the Vinaigrette and Parmesan . Refrigerate any leftovers ( the sliced pork makes a great sandwich) for up to 5 days.
