Peppercorn and Garlic Crusted Pork Tenderloin with Blistered Sungold Tomato Sauce

Peppercorn and Garlic Crusted Pork Tenderloin with Blistered Sungold Tomato Sauce

This is a popular summer recipe that I developed for my upcoming cookbook in which I offer 12 dinner menus meant to be cooked by a group. This recipe is spicy from the fresh pepper, a perfect recipe to make you sweat at little (which actually cools you off!) on a summer evening. Easy and so delicious!

Peppercorn and Garlic Crusted Pork Tenderloin with Blistered Sungold Tomato Sauce
 
Author:
Yields: 8
Ingredients
  • For the cherry tomatoes:
  • 2 pints cherry tomatoes
  • 4 cloves garlic, sliced thinly
  • 1 tbsp. olive oil
  • 2 pinches of salt (1/4 tsp.)
  • For the pork:
  • 4 lb. pork tenderloin, silver skin removed and lightly trimmed
  • 15 cloves garlic, minced
  • ¼ cup cracked black pepper
  • 1 Tbsp. + 1 tsp. salt
  • 1 Tbsp. + 1 tsp. olive oil
  • Oil for the grill (I use grapeseed oil)
Instructions
  1. Preheat the oven to 400.
  2. Combine the garlic, pepper, salt and oil for the pork and press evenly on all sides of pork. Rest meat for 30-45 minutes at room temperature, covered, or chill in fridge for up to 1 hour. Bring pork to room temperature before cooking if you have chilled the meat.
  3. In a medium-large skillet that is oven safe, place the ingredients for the tomato sauce. Roll the pan to divide up the oil evenly so the tomatoes are glistening. Roast for 20 minutes or until the skin of the tomatoes blister and soften. Set aside.
  4. To grill: heat the grill to high on one side and low heat on the other, if possible. Oil the hot part of the grill where you will cook the pork first. Brown the pork for 4 minutes each side, then transfer to the cooler part of the grill to finish cooking for another 10-12 minutes. Internal temperature should reach 135-140.
  5. Remove from the grill, cover with foil and allow to rest for 10 minutes to ensure the juices will stay in the meat. Slice and serve.
  6. Serve pork topped with blistered tomatoes and the juice from the cooked pork.

 

Feeling inspired? Sign up to our weekly newsletter for more.
  • +
  • This field is for validation purposes and should be left unchanged.