Fine pairing: tomatoes, pork

The Baltimore Sun

In many ways, it's invigorating to live in a climate with changing seasons because each one offers wonderful gifts.

Still, feeling a bit sad about the end of tomato season, I've made the best of waning summer days by using as many delicious vine-ripened, fresh-from-the-garden tomatoes as possible with every meal. Here's a dish that stars garden tomatoes and succulent grilled pork.

Donna Pierce writes for the Chicago Tribune, which provided the recipe analysis.

Menu suggestion

Grilled pork tenderloin and garden tomatoes

Italian bread with olive oil for dipping

Fresh sliced plums and butter cookies


Serves 6 -- Total time: 37 minutes

2 pork tenderloins, trimmed, about 1 pound each

6 cloves garlic, cut into slivers

1 tablespoon each: olive oil, chopped parsley

4 green onions, white and some green, thinly sliced

1 piece (about 1 inch) ginger root, minced

juice and zest of 1 orange and 1 lime

3/4 cup chicken broth

1/4 cup vegetable oil

3 tablespoons each: low-sodium soy sauce, rice-wine vinegar

2 tablespoons each: Thai chili paste, toasted sesame oil

4 vine-ripened tomatoes, halved

Cut 5 deep slits around each tenderloin. Combine garlic, oil and parsley in a small bowl; press seasoned garlic slivers into slits. Place remaining mixture in a food storage bag.

Place the tenderloins in the food storage bag; add the onions, ginger, orange and lime juices, the zest, chicken broth, vegetable oil, soy sauce, vinegar, chili paste and sesame oil. Seal bag; press to coat meat. Set aside 5 to 10 minutes.

Pour marinade into a small saucepan; heat to a boil over high heat. Reduce heat to medium-high. Cook until sauce reduces in half, about 8 minutes; strain through a sieve before serving.

Meanwhile, grill tenderloins, turning often, to desired degree of doneness, about 12 minutes for medium. Add tomatoes to grill, cut side down. Turn tomatoes after 4 minutes. Cook until soft and charred, 5 to 6 more minutes.

Transfer meat to a platter; surround with tomatoes. Drizzle with 2 tablespoons sauce; pour remaining sauce into a bowl to pass at the table.

Per serving: 255 calories, 11 grams fat, 3 grams saturated fat, 100 milligrams cholesterol, 4 grams carbohydrate, 33 grams protein, 74 milligrams sodium, 1 gram fiber

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