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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Grilled Pork Tenderloin With Grilled Pears, Blue Cheese, Roasted Walnuts, And Balsamic Vinaigrette
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Outdoor_cooking - Pork -  Grilled Pork Tenderloin With Grilled Pears, Blue Cheese, Roasted Walnuts, And Balsamic Vinaigrette Post by :LAU_JIAN_HWA Category :Learning Kitchen Author :Unknown Date :March 2012 Read :740

Click below to download : Outdoor_cooking - Pork - Grilled Pork Tenderloin With Grilled Pears, Blue Cheese, Roasted Walnuts, And Balsamic Vinaigrette (Format : PDF)

Outdoor_cooking - Pork - Grilled Pork Tenderloin With Grilled Pears, Blue Cheese, Roasted Walnuts, And Balsamic Vinaigrette

Balsamic Vinaigrette (recipe included)
Musculin Greens
Blue Cheese, Crumbled
Pork Tenderloin (recipe included)
Grilled Pears (recipe included)
Roasted Walnuts (just toast on top of stove in a pan until toasted...no oil needed)

Balsamic Vinaigrette:
1 shallot, minced
3 T Balsamic Vinegar
1/2 cup plus 1 T extra virgin olive oil
salt and pepper to taste


Combine all ingredients and set aside.



Grilled Pork Tenderloin:
2 lbs pork loin or tenderloin
salt and pepper to taste
Balsamic Vinaigrette


Coat pork with 1/2 vinaigrette and let marinate while getting grill hot.

Before grilling pork take a clean rag and oil grill grates well with oil. Heat grill on med high heat. When grilling pork put on grill and do not touch until seared very well on one side. If pork sticks to grill it is not ready to turn. When it is ready to turn and done enough it will release from grill. It moves easily. Turn and grill til it moves. Turn with tongs and not by stabbing with fork.

Pork is done at 145. It is not necessary to cook pork til it is completely done nowdays. Cooking it too much will toughen it and then you have to go to cooking it in the oven for a long time to tenderize it again. So don't overcook pork. Also remember that resting meat leaves the juices to redistribute inside the meat and it is juicy and tender that way. You can take the tenderloin off the grill at 140 and cover and after sitting for 10 minutes the temp of the roast will continue to rise another 5 to 10 degrees before you cut it.


Grilled Pears:
2 T honey
4 T melted butter
4 T brown sugar
4 pears quartered and cored, not peeled
salt and pepper to taste


Combine honey, butter, sugar and salt and pepper. Brush a small amount on pears and put on grill. Grill pears and turn until tender and they have grid marks. It takes about 10 minutes to do this. Baste with sugar mixture while turning and grilling.


Assembly:Put mesculin greens in a bowl and adding one T of balsamic vinaigrette at a time, toss greens until just coated. You don't want these greens swimming in vinaigrette but just coating them lightly.

Slice Tenderloin on the bias and put several slices of pork on top or around salad. Sprinkle with roasted walnuts and blue cheese and top with grilled pears. Drizzle with left over vinaigrette. Serve.
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