Grilled Rosemary Pork Tenderloin with Plums
Grilled Romaine with Marinated Mozzarella
Ingredients
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1½ Tbsp olive oil, divided
- ½ Tbsp country Dijon mustard
- ½ tsp plus ⅛ tsp dried rosemary, crushed and divided
- ¼ tsp dried thyme
- 1 lb pork tenderloin, trimmed
- 3 plums, pitted and halved
Instructions
- Whisk together vinegar, honey, 1 Tbsp oil, mustard, ½ tsp rosemary, and thyme in a large zip-top plastic bag. Add pork; seal bag. Chill 2 hours or overnight.
- Preheat grill to medium-high heat. Coat plums with ½ Tbsp oil. Remove pork from marinade; discard marinade. Sprinkle pork and plums lightly with salt and pepper.
- Grill pork, covered with grill lid, 12 to 15 minutes or until a meat thermometer inserted into thickest portion reads 140°F, turning often. Grill plums 2 minutes per side or until well marked and tender.
- Sprinkle plums with ⅛ tsp rosemary. Let pork stand 10 minutes before slicing. Serve pork with plums.
Side Dish Ingredients
- 3 oz fresh mozzarella cheese, torn into pieces
- 1½ Tbsp olive oil, divided
- 1 tsp basil paste
- 1 clove garlic, thinly sliced
- ⅛ tsp crushed red pepper
- 1 romaine lettuce heart, cut in half lengthwise
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Combine cheese, ½ Tbsp oil, basil paste, garlic, and pepper in a bowl. Let stand 20 minutes.
- Preheat grill to medium-high heat. Brush cut sides of romaine with 1 Tbsp oil; sprinkle lightly with salt and pepper. Grill, covered with grill lid, 1 minute per side or until slightly charred.
- Drizzle lettuce with vinegar; top with marinated cheese.
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