Grilled pork tenderloin and vegetables

Name: Grilled pork tenderloin and vegetables - Vicentia K.
Ingredients: 1 pork tenderloin; 4 mici sausages; 1 eggplant; 1 zucchini; salt and pepper; 1 tablespoon olive oil; slices of Emmental cheese; wild garlic; cherry tomatoes; balsamic reduction (1 cup balsamic vinegar; 1 cup wine; 2; 3 tablespoons soy sauce; 1 teaspoon brown sugar)

Meat - Grilled pork tenderloin and vegetables by Vicentia K. - Recipia

On a Saturday perfect for a picnic, I prepared the ingredients for grilled pork tenderloin and a simple tower of eggplant, zucchini, and Emmental cheese. I was inspired by a recipe I recently received and quickly adapted it for the outdoor grill. Everything was kept cool in containers, with the idea of assembling it all on the green grass. The meat and vegetables stayed in the fridge until it was time to put them on the grill, and for the sauce, I made a simple balsamic reduction at home to save time at the picnic. Quick Info Total time: approx. 1 hour (preparation + cooking) Preparation time: 30-40 minutes (including slicing, seasoning, sauce) Cooking time: 10-15 minutes on the grill Servings: 2-3 Difficulty: medium Recipe type: main dish, suitable for picnic, grilling, or a quick outdoor meal Ingredients 1 pork tenderloin 4 small sausages (optional, I didn’t serve them this time) 1 medium eggplant 1 medium zucchini salt and pepper to taste 1 tablespoon olive oil slices of Emmental cheese (ideally thin slices) wild garlic (for salad) cherry tomatoes For the reduction: 1 cup balsamic vinegar 1 cup wine (red or white) 2-3 tablespoons soy sauce 1 teaspoon brown sugar Preparation method 1. Cut the pork tenderloin into slices about the thickness of a finger. Sprinkle salt and pepper on each side and brush with olive oil. Keep them cool until you deal with the rest. 2. Slice the eggplant and zucchini into rounds about 1 cm thick, skin on. Don’t peel them; the skin helps them stay firm on the grill. 3. For the reduction: combine balsamic vinegar, wine, soy sauce, and brown sugar in a small pot. Boil over medium heat, stirring constantly, until it reduces and thickens to a syrup-like consistency. Remove from heat and let cool. You can prepare this in advance and store it in the fridge. 4. Light the grill and let it heat up well. 5. Place the pork slices on the grill when the coals are ready. Grill for 2-3 minutes on each side. The tenderloin is delicate, so don’t leave it too long to avoid drying out. 6. At the same time, place the eggplant and zucchini rounds on the grill. Cook for 2-3 minutes on each side until lightly browned but still firm. After removing them from the grill, sprinkle a little salt on them while they are warm. 7. When everything is ready, assemble the vegetable towers: start with a slice of eggplant, then a slice of Emmental, followed by a slice of zucchini, then Emmental again, and repeat until you reach the desired height. I didn’t reheat the towers on the grill, although you can if you want the cheese to melt more. 8. For the salad, cut the cherry tomatoes in half and add torn wild garlic leaves without any other additions. 9. Serve everything on a plate: a few slices of tenderloin, vegetable tower with Emmental, wild garlic salad, and cherry tomatoes. Drizzle with the balsamic reduction. Why I make this recipe often I like that I can prepare most of the recipe in advance and everything cooks quickly on the grill. It’s easy to vary the vegetables or the type of cheese, and the meat stays tender if it doesn’t cook too long. The vegetable towers add texture, and the reduction ties everything together in flavor. Tips and Variations Tips Don’t leave the tenderloin on the grill too long; it dries out easily. For the vegetables, don’t slice them too thinly, or they will burn or break. Reduce the balsamic enough; it should be thicker than a regular sauce. If you’re making the recipe for a picnic, transport the vegetables and meat already sliced and seasoned in separate cool containers. Substitutions Emmental can be replaced with another hard cheese if you don’t have it on hand. If you don’t have wild garlic, you can use baby spinach or any fresh green. The wine in the reduction can be white or red, depending on what you have. Variations You can also grill slices of bell pepper or add mushrooms. If you want the cheese to be completely melted, assemble the towers on a piece of baking paper and put them back on the grill for a few minutes. You can include the small sausages if you prefer, but they are not essential to the recipe. Serving Ideas It pairs well with a simple green salad or just with cherry tomatoes. The balsamic reduction can also be drizzled over the salad, not just over the meat and vegetables. It can also be served as a platter for a family meal, not just at a picnic. Frequently Asked Questions Can I cook everything in a pan if I don’t have a grill? Yes, the tenderloin and vegetables can be cooked on a grill pan, with the same cooking time. What if I make the reduction with another type of vinegar? I don’t recommend it; the specific flavor of balsamic vinegar is hard to replace. Using another vinegar will change the taste significantly. Do I have to put cheese between each slice? No, you can put it only in the middle or just one slice if you don’t want too much. How long does homemade balsamic reduction last? It keeps well in the fridge, in a sealed jar, for up to a week. Do the small sausages need to be grilled at the same time as the rest? If you want to add them, grill them at the same time as the tenderloin, so they are ready together. Nutritional Values Estimation for one serving (without sausages): Calories: 350-400 kcal Protein: 35-40 g (meat + cheese) Fat: 15-18 g Carbohydrates: 12-16 g (from vegetables, sauce, cheese) The balsamic reduction and Emmental can slightly increase the calorie and sugar intake. The amounts can vary depending on how much cheese and sauce you use. Storage and Reheating Grilled pork can be stored in the fridge, in a covered container, for up to 2 days, but it loses some juiciness. The vegetable towers do not retain their texture well after cooling. The balsamic reduction keeps well in the fridge for a week. I recommend cooking only what you consume at the moment.

Grilled pork tenderloin and vegetables

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