I use fresh herbs, tomatoes, and peppers from the garden to make this easy and succulent dish during harvest season, when guests are many and time is limited.
Photos are courtesy of Brian Grafstrom, who is making this dish while traveling in London, England!
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- 1 1/2 pound pork tenderloin
- 1/2 cup olive oil
- 1/2 cup red wine
- 1/4 cup white Worcestershire sauce
- Fresh garlic chives, bay leaves, thyme and oregano
- 1-2 cups fresh basil leaves, julienned or sliced
- 2 cups chopped vine-ripened tomatoes
- 1 cup chopped white onion
- 1 cup chopped yellow bell pepper
- 4 flour tortillas
Serves 4
Place the pork tenderloin in a one gallon sealable bag with the olive oil, wine, white Worcestershire sauce, half of the julienned basil, and plenty of chopped fresh herbs. (Strip the tiny leaves off the thyme stems, and gently crush the bay leaves.)
Marinate for 2-3 hours. Grill the tenderloin over medium-hot coals until faintly pink inside, about 10-15 minutes on each side. You can also sear the tenderloin on the stove over medium heat, and then roast it at 400º for 10-15 minutes, or at 300º for 25-30 minutes. Check the tenderloin after 15 minutes, because pork cooks quickly. If you have a meat thermometer, interior temperature should be about 150º, and the center should be hot, yet still pink and juicy.
Chop the tenderloin into bite-size chunks, and serve on warmed flour tortillas with the fresh basil, chopped tomatoes, chopped onion and peppers.
Wine suggestion:
Pinot noir, sangiovese, or zinfandel.
Templeton Farmers Market and Farmstand 46
I enjoy going to the Templeton Farmers Market every other Saturday morning. I have a rolling sport cart, which I fill to overflowing with sweet onions, asparagus, and artichokes.
If you are planning to spend a Saturday wine tasting in Paso Robles, there is simply no finer way to start the day than by strolling through the farmer’s market. And for lunch, a stop at Farmstand 46 is an absolute must. Enjoy lunch on the outdoor patio with a glass of wine, or pack it up and take it with you for a leisurely wine tasting trip down Vineyard Drive.
In today’s haul I have a seed-strewn flatbread from a local bakery, sold with small, ready-to-serve tubs of orange hummus, and garnished with fresh herbs. My other selections today were bacon avocados, asparagus, red and yellow beets, basil, tomatoes, strawberries, sugar pod peas, and garlic.
Every Saturday from 9:00 a.m. to 12:30 p.m., the Templeton Community Park is the host for the Farmers Market. Come by and enjoy the selection of locally grown fruits, vegetables, organic produce, dried nuts and herbs, and homemade crafts and gifts. For more information call (805) 239-6535.
Posted on 05/19/2010 | Permalink | Comments (0) | TrackBack (0)
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