Chef Michael P. Clive shares his tips on cooking with different grades of olive oil.
Marinated Grilled Pork Tenderloin with Grilled Peaches and Tomato Salad
Prep time: 10 minutes, Cooking time: 20 minutes
Ingredients
- 1 onion, chopped
- 1⁄2 cup orange juice
- 1⁄4 cup Bertolli Extra Virgin Olive oil
- 2 Tbsp lemon juice
- 1 Tbsp brown sugar
- 2 tsp grated fresh ginger
- 1 tsp oregano
- 2 cloves garlic
- 2 Firm Peaches, peeled & sliced
- 1 Tomatoes, quartered
- 1 3⁄4 lbs pork tenderloin
- 1⁄2 tsp salt
- 1⁄2 tsp pepper
Directions:
To make the marinade, combine onion, orange juice, Bertolli Extra Virgin Olive oil, lemon juice, sugar, ginger, oregano and garlic in food processor or blender. Blend until almost smooth.
Place peaches on a platter and brush with enough marinade to coat both sides. Place pork in remaining marinade and turn to coat. Cover and let stand in refrigerator for at least 30 minutes.
Brush excess marinade from pork and sprinkle evenly with salt and pepper. Place over a medium-high grill. Cook, searing each side for 15 to 20 minutes or until well marked and juices are almost clear. Internal temperature should be 150 F (65 C). Let rest for 5 minutes.
Meanwhile, place peaches on grill and cook for 2 minutes per side or until well marked and heated through. Toss with the tomatoes and place on a large platter.
Slice pork into half-inch thick medallions and serve with peaches over cooked rice. Serve hot or at room temperature. Serves 4.
