Pork Tenderloin Grilled with Herbs & Sauce of Grilled Lettuce and Citrus
- 1 Pork Tenderloin
- Seasonal Herbs (Ideally: thyme, parsley, rosemary, lovage, savory)
- Olive oil, salt, pepper, lemon
- 1 head Romaine
- 1 orange zested and juiced
- ¼ cup parsley
- Lemon juice
- ¼ teaspoon sugar
- 2 Tablespoons water or chicken stock
- Salt and olive oil to taste
- 2 cups salad greens. (romaine, arugula, green leaf)
- First, season the tenderloin liberally with salt and fresh pepper. Then surround the tenderloin with the herbs. If the stems are too large then roughly chop. Marinate for a day or at least 3 hours.
- On a hot grill or grill pan, place the encrusted loin on to cook. The herbs will char and smoke adding flavor. Grill for 6 minutes then turn. Try to char all sides of the encrusted loin. Total of 12 minutes. Remove the loin to a warm spot to rest for 10 minutes.
- While resting season the halved lettuce head to grill. Be aggressive much of the seasoning is lost during grilling. On a hot grill or grill pan, char the lettuce, about 4 minutes a side. Slightly cool and transfer the lettuce to a juicer, or blender. Add the orange zest and juice and process. Taste, add water and lemon, if needed, add more sweetness and salt. Place in a bowl, recheck seasoning and add some olive oil.
- Now that the loin has rested remove stemmed herbs. Leave the smoky charred parts as they add amazing flavor. Cut in ½ in slices and plate. In a large bowl, dress the lettuce with grilled lettuce vinaigrette and plate next to the side of the loin. Use extra vinaigrette to dress the loin.
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