Taste buds tender for tenderloin? Pull out OLD BAY Seasoning and say "OKAY" to Chef Garrett Pittler's Grilled Pork Tenderloin recipe. Paired with Brussel sprouts charred to perfection and topped with a creamy summer romesco, this pork tenderloin is sure to be a favorite on your NEW summer menu.
Summer Romesco | Serves 4
1/2 cup Pine Nuts
3 cloves Garlic, finely grated
1/4 cup Olive Oil
1 tsp Aleppo Pepper
1/2 pound Zucchini, quartered lengthwise, then cut in half
2 tbsps Sherry Vinegar, plus more if desired, to taste
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown (8–10 minutes) and let cool.
Pulse pine nuts, garlic, and olive oil in a food processor to a coarse paste. Add Aleppo pepper, zucchini, vinegar and water. Process adding more water as needed, to a coarse purée. Then season romesco with salt, black pepper, and more vinegar, if desired.
For the Grilled Brussel Sprouts:
Turn on grill and heat to 450°F. Toss zucchini and Brussel sprouts with olive oil. Then season with salt and McCormick Culinary Ground Black Pepper and place on grill. Turn occasionally, until softened and slightly charred (15–20 minutes). Let cool and reserve.
Toss the Brussel sprouts with zucchini, McCormick Culinary Crushed Red Pepper and sherry vinegar in a large bowl and season with salt and McCormick Culinary Ground Black Pepper.
For the Pork Tenderloin:
Season pork with OLD BAY and olive oil, place on grill, turning a quarter turn after 6 minutes. After another 6 minutes turn over on the other side. Then rotate another quarter and turn after an additional 6 minutes.
Place pork on cooler side of the grill and close the lid. Allow to roast in the grill until it reaches 145°F (approximately 8-10 minutes). Let rest for 5 minutes before slicing.
Place sliced pork atop Brussels sprouts and zucchini and finish with summer romesco.
Romesco can be made ahead of time and held for service use.
Makes a great entree for your banquet/catering events!
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