Herb Grilled Pork Tenderloin With Warm Potato Bacon Salad And Asparagus Recipe

Name: Herb Grilled Pork Tenderloin With Warm Potato Bacon Salad And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloin about 1 pound each; 1/4 cup canola oil; 4 sprigs fresh rosemary chopped; black pepper To taste; 1 pound red potatoes small; 6 slices bacon thick-cut, cubed; 3 green onions minced; 1 stalk celery diced; 2 cloves garlic minced; 1/4 cup dijon style mustard; 1/4 cup vinaigrette sherry, see below; kosher salt; pepper; 1 pound asparagus; 2 tablespoons canola oil; salt to taste; pepper to taste; 1/3 cup sherry vinegar; 3/4 cup extra-virgin olive oil; salt To taste; pepper To taste

Servings: persons

2 pork tenderloin about 1 pound each
1/4 cup canola oil
4 sprigs fresh rosemary chopped
black pepper To taste
1 pound red potatoes small
6 slices bacon thick-cut, cubed
3 green onions minced
1 stalk celery diced
2 cloves garlic minced
1/4 cup dijon style mustard
1/4 cup vinaigrette sherry, see below
kosher salt
pepper
1 pound asparagus
2 tablespoons canola oil
salt to taste
pepper to taste
1/3 cup sherry vinegar
3/4 cup extra-virgin olive oil
salt To taste
pepper To taste

1
To a large resealable bag, add canola oil, thyme, rosemary and black pepper. Seal bag and mix contents. Open bag; add pork and reseal; shake to allow marinade to cover pork. Place bag in the refrigerator to marinate overnight.
2
Boil potatoes in lightly salted water until tender. Saute bacon over medium heat until crispy. Remove bacon and reserve drippings. Place onions, celery and garlic in a large mixing bowl. Add reserved bacon drippings, bacon, mustard and 1/4 cup sherry vinaigrette (reserve remaining vinaigrette). Rough chop warm potatoes and place into bowl with other ingredients; mix together until all is combined. Season to taste with salt and pepper. Keep warm while pork is grilled.
3
Cut 2 inches from the bottom of the asparagus. Peel asparagus and blanch for two minutes in heavily salted boiling water. Place immediately into ice water until cold; drain. Place asparagus on a large plate and drizzle with canola oil. Season with salt and pepper.
4
Remove pork from marinade; discard marinade. Place pork over a medium-hot fire and grill for about 20 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 minutes before serving. While pork is resting, grill asparagus until slightly charred, about 4 minutes, turning once.
5
Place potato salad in the middle of a plate and stack pork slices on top. Place equal amounts of asparagus on top of pork and drizzle with sherry vinaigrette.

1127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pork tenderloin about 1 pound each, 1/4 cup canola oil, 4 sprigs fresh rosemary chopped, black pepper To taste, and more.

Yes, Herb Grilled Pork Tenderloin With Warm Potato Bacon Salad And Asparagus falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Herb Grilled Pork Tenderloin With Warm Potato Bacon Salad And Asparagus

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