Grilled Pork Tenderloins with ragu
Serves: 4-6
For the pork:
1 tsp (5 ml) garlic salt
1 tsp (5 ml) black pepper
1 tsp (5 ml) dried parsley (or dried marjoram)
1/2 tsp (2.5 ml) dried oregano
1/2 tsp (2.5 ml) garlic powder
2 whole pork tenderloins (about 1 lb/454 g each), trimmed of silverskin and excess fat
Vegetable oil, as needed
Fresh tarragon leaves, for serving (optional)
Sea salt (optional)
For the ragu:
1 tbsp (15 ml) plus 1 tsp (5 ml) extra-virgin olive oil 1 medium onion, cut into
1/2-inch (1.25-cm) dice
2 cloves garlic, minced
1/4 tsp (1 ml) crushed red pepper flakes
5 packed cups (1.25 L) fresh greens, such as spinach, escarole or turnip
Two 14.5-oz (429-ml) cans diced tomatoes, preferably no-salt-added (may substitute 4-6 medium-size tomatoes, diced)
1. For the pork: Stir the garlic salt, black pepper, dried parsley, oregano and garlic powder in a bowl, then rub over the tenderloins.
Let them sit at room temperature while you preheat the grill.
2. Prepare the grill for direct and indirect heat. Preheat to high, about 450-500 F (230-260 C). Rub the seasoned tenderloins lightly with oil, then place them on direct-heat side of the grill. Close the lid and cook for about 6 minutes per side, trying to turn them only once.
3. Move them to the indirect-heat side of the grill. Use the thermometer to begin checking their internal temperature, which should register in the 140-145 F (60-63 C) range (lightly pink at the centre). This should take about 8 minutes. Transfer them to a plate; cover loosely with aluminum foil and let them rest for 10 minutes, while you prepare the ragu. 4. For the ragu: Heat oil in a medium saucepan over medium heat. Stir in onion and cook for 3-5 minutes, until softened, then add garlic and crushed red pepper flakes. Cook for about a minute, then stir in the greens (you may need to do this in two batches); cook for a few minutes until they begin to wilt.
5. Reduce heat to medium-low; add diced tomatoes, stirring to incorporate. Cook for 10 minutes, then taste and add more black pepper, as needed.
6. While the ragu finishes, cut the tenderloins into 1/4-inch (6-mm) thick slices, arranging them on a platter. Spoon some of the ragu over them, sprinkle lightly with fresh tarragon and sea salt, if desired, and pass the remaining ragu at the table.
Adapted from Southern Smoke: Barbecue Traditions and Treasured Recipes Reimagined for Today, by Matthew Register (Harvard Common Press, 2019).