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June 20: Lunchbreak - Chili Grilled Pork Tenderloin


Park Grill
11 N. Michigan Avenue
(312) 521-7275


Chefs on the Grill
5:30 p.m. - 9:00 p.m.
Millennium Park
Tickets - $90

Chili Grilled Pork Tenderloin with Grilled Summer Fruits and Pumpernickel Salad

4- 8 oz. pieces of pork tenderloin
3 Tablespoons chili powder
1/2 cup blended olive oil
2 peaches
2 nectarines
4-5 leaves fresh basil
1 bunch watercress
2 slices of pumpernickel
1/8 cup fig vinegar

Preheat grill. In a medium bowl place the pork, chili powder and about two tablespoons of oil, rub the pork and allow to sit for at least an hour. After pork has marinated place on grill for about 7-12 minutes turning it once or twice. Once pork is cooked allow it to rest for about 2-3 minutes. Meanwhile, cut fruit into halves and remove pits, place fruit on grill flesh side down and cook until grill marks form, the pumpernickel may be grilled at this time as well. Remove fruit and bread from grill and cut into quarters and set aside in a small bowl with the fig vinegar and about three tablespoons of oil. (this can be done ahead of time)

To plate:
Slice pork and arrange it on your dish, toss the fruit along with the watercress, basil and pumpernickel, add a pinch of salt and pepper to taste. Arrange the salad next to the pork and serve. You may serve this dish family style or individually. 

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