Grilled Pork Tenderloin Bellini
From Carol Berman (Star Ledger newspaper, NJ)
Serves 10
Ingredients
12 firm peaches
Juice of 1/2 lemon
1 bottle prosecco sparkling wine
4 (1lb) pork tenderloins
4 tablespoon extra-virgin olive oil
1 cup olive oil
2 1/2 tablespoons freshly chopped thyme
2 cloves garlic, minced
Salt and approximately 1 1/2 tablespoons freshly ground pepper
Zest of 1 lemon
4 tablespoons unsalted butter
Steps
1) Blanch whole peaches in boiling water for 2 minutes, then immediately plunge into an ice bath. When cooled, remove the peaches, slice in half and remove the pits. Rub with lemon juice to avoid discoloration.
2) Place the peach halves in a bowl, cover with prosecco and let them macerate for 1 hour.
3) Heat a pan on the grill and sear the tenderloins on all sides in approximately 2 tablespoons of extra virgin olive oil. Remove from pan and let rest. Rub with a marinade of 1 cup olive oil, 1 tablespoon fresh thyme, 2 garlic cloves minced, salt, pepper and zest of 1 lemon.
4) Place pork on grill, direct heat, and cook, turning on each side until they are slightly pink inside, about 150 degrees. Grill the peach halves until they are warm.
5) In the pan, add to pork drippings enough of the macerating prosecco liquid to cover the bottom of the pan, then whisk in butter and the juice and flesh of one or two peaches to taste. Add remaining olive oil marinade and whisk until blended. If more liquid is needed, add a bit more prosecco. Grind some fresh peppercorns to finish.
6) Sauce each plate and serve sliced tenderloin with peach halves. Garnish with thyme sprigs.
Nutrition Information:
Per 12 ounce serving
420 calories
170 calories from fat
39g protein
14g carbs
11g sugar
19g total fat
6g saturated fat
6g trans fat
130mg cholesterol
2g dietary fibre
150mg sodium
From Carol Berman (Star Ledger newspaper, NJ)
Serves 10
Ingredients
12 firm peaches
Juice of 1/2 lemon
1 bottle prosecco sparkling wine
4 (1lb) pork tenderloins
4 tablespoon extra-virgin olive oil
1 cup olive oil
2 1/2 tablespoons freshly chopped thyme
2 cloves garlic, minced
Salt and approximately 1 1/2 tablespoons freshly ground pepper
Zest of 1 lemon
4 tablespoons unsalted butter
Steps
1) Blanch whole peaches in boiling water for 2 minutes, then immediately plunge into an ice bath. When cooled, remove the peaches, slice in half and remove the pits. Rub with lemon juice to avoid discoloration.
2) Place the peach halves in a bowl, cover with prosecco and let them macerate for 1 hour.
3) Heat a pan on the grill and sear the tenderloins on all sides in approximately 2 tablespoons of extra virgin olive oil. Remove from pan and let rest. Rub with a marinade of 1 cup olive oil, 1 tablespoon fresh thyme, 2 garlic cloves minced, salt, pepper and zest of 1 lemon.
4) Place pork on grill, direct heat, and cook, turning on each side until they are slightly pink inside, about 150 degrees. Grill the peach halves until they are warm.
5) In the pan, add to pork drippings enough of the macerating prosecco liquid to cover the bottom of the pan, then whisk in butter and the juice and flesh of one or two peaches to taste. Add remaining olive oil marinade and whisk until blended. If more liquid is needed, add a bit more prosecco. Grind some fresh peppercorns to finish.
6) Sauce each plate and serve sliced tenderloin with peach halves. Garnish with thyme sprigs.
Nutrition Information:
Per 12 ounce serving
420 calories
170 calories from fat
39g protein
14g carbs
11g sugar
19g total fat
6g saturated fat
6g trans fat
130mg cholesterol
2g dietary fibre
150mg sodium