Pork Tenderloin with Vegetables

Recommended Wine: Cuvée Noir Reserve
Cuvee Noir Reserve
  • large Pork Tenderloin
  • 1 cup Lakeridge Cuvee Noir
  • 1 sprig fresh rosemary chopped
  • 1 garlic clove, smashed
  • 1/4 tsp dried hot red pepper flakes
  • 1/4 cup red-wine vinegar
  • 1 tablespoon honey
  • 2 red bell peppers, quartered
  • 3 medium zucchini cut lengthwise
  • 1 onion, cut into wedges
  • 2 teaspoons extra-virgin olive oil
  • 2 cups trimmed baby arugula
Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes, add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes. Prepare grill for cooking. Put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire. Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover for 10 minutes. Season pork with salt and pepper. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. Toss vegetables with wine sauce, salt and pepper to taste. Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and top with sliced pork. Add any juices from cutting board to remaining sauce and drizzle over pork. Top with arugula and serve with a glass of Lakeridge Cuvée Noir.

Print Recipe