Grilled Whole Pork Tenderloin With Peppers Over Polenta { Filleto Intero di Maiale Alla Griglia Con Peperoni Sopra Polenta} is on the menu. Finally, it's stopped raining so we're trying to make up for lost grilling time. We've been waiting anxiously to make this inexpensive meal. A pork tenderloin is a meat the entire family enjoys. Tender slices of pork tenderloin with just the right amount of seasoning and a colorful addition of peppers over creamy polenta is a winner any time of year.
For this recipe, you will need pork tenderloin, olive oil, garlic, fresh sage, rosemary, tarragon, thyme, Kosher salt, anchovy fillets, colored bell peppers, flat-leaf parsley, milk, chicken broth, polenta.
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We found the pair tenderloin package at Meijer for $2.49 a pound, and we've been waiting for a break in the weather so that we could cook it on the grill.
Instead of using the gas grill, we thought that the charcoal grill would give the grilled whole pork tenderloin more of that smokey flavor.
Whole pork tenderloin is economical meat choice
Pork Tenderloin is very lean-- as the pork producers say: "It's the other white meat." Today it seems that pork is a more economical meat than beef or seafood.
We like to alternate between beef and pork during the week, and we limit those to two meals a week.
The rest of the week we split up between seafood and chicken. We can still find sales on chicken but anymore we have to shop around.
Have you bought eggs lately? What are they feeding the chickens? Gold? Mamma and papà, as well as my in-laws, are of the old school -- you watch your pennies when it comes to groceries. Processed foods are out, and they buy what's in season and on sale.
Colored bell peppers are tasty and good for you
For this dish we decide to include colored bell peppers -- right now they're inexpensive and plentiful. Not only do they taste good, they are good for us, and they brighten up the plate.
My Italian ancestors would probably turn over in their graves if they saw our dinner plates -- the meat and the peppers over polenta are touching. 🙁 Touching --that's a no-no; it just isn't done.)
A typical Italian meal consists of four courses:
- Primo ( for instance a pasta, rice, soup),
- Secondo ( fish, meat, or poultry and sometimes a frittata or a substantial vegetable dish)
- Contorno( a side dish of vegetables or a green salad dressed at the table with olive oil and vinegar)
- Dolce ( this is usually fruit).
Can't you see me popping up and down like a jack-in-the-box, every few minutes, trying to get the individual course plates served?????
For this, we'll do it All Our Way. 😉
Grilled whole pork tenderloin is easy and delicious
We are glad the weather is finally co-operating because we are ready to enjoy a delicious meal right off the grill. Earlier that day Honey put a wet rub on the pork tenderloin and let it rest for several hours in the fridge.
He also prepared the Weber for indirect charcoal heat. (I did mention that he is the Grill Master and in charge of all grill related food?) The pork cooks at a temperature of 350°F.
Once Honey puts the meat on the unheated side of the grill, it doesn't take long for the grilled whole pork tenderloin to reach its proper temperature. Since we know that to be the case, we prepare the rest of the meal before starting on the meat.
Honey made the polenta and put it in a covered casserole in 180° F oven to keep warm. {He also put some polenta in a small loaf pan to cool and save for another recipe -- polenta fritta.
I'll post that recipe and pictures later.}
Grilled whole pork tenderloin cooks quickly
Once he finished with the polenta, he started the grill. I cleaned and cut the colored peppers then sautéd them in a pan with olive oil, anchovies, fresh thyme, and garlic. {Don't turn up your nose at the anchovies -- they just make the peppers extra delicious}.
Once the peppers cook but are still firm, I put the pan in the oven along with the polenta to keep warm.
After the Grillmaster puts the pork on the grill, he periodically turns the meat. Once the internal temperature reaches 145°F, hubby takes the grilled whole pork tenderloin off the heat and places it on a platter. I loosely tent it with foil, and we let it rest for 15 to 20 minutes.
When we finally cut into the meat, it's perfection -- juicy, moist and flavorful. Our grilled whole pork tenderloin with colored peppers over polenta is a feast not only for the eyes but also for the taste buds!
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Tutti a tavola è pronto!! { Everyone to the table, it's ready}
Un caro saluto e alla prossima!
Grilled Whole Pork Tenderloin With Colored Peppers Over Polenta
This boneless cut of pork is very lean and takes no time at all to cook. The charcoal grill gives it a pleasant smoky taste. The colorful peppers compliment the creamy polenta. Our method of cooking polenta guarantees smooth creamy results every time!!
If you love polenta, you'll go pazzo (crazy) over our Cheesy Southern Grits. They're so delicious and very versatile. They are on our menu rotation and we make them several times a month.
If you like this recipe please consider giving it a five-star rating.
📖 Recipe
Grilled Whole Pork Tenderloin With Colored Peppers Over Polenta
Ingredients
Pork
- 2-- 1-pound pork tenderloin, trimmed.
- ¼ cup olive oil
- 3 garlic cloves minced
- 1 teaspoon fresh thyme
- 1 Tablespoon sage finely chopped
- 1 Tablespoon rosemary finely chopped
- 1 Tablespoon tarragon finely chopped
- 1 Tablespoon kosher salt
- 1 teaspoon peppers
Peppers
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons chopped fresh thyme divided
- 4 garlic cloves minced
- 4 anchovy fillets drained and finely minced (this really does add to the flavor)
- 3 multi-colored bell peppers cut into 1 ½ inch pieces.
- 2 Tablespoons fresh Italian parsley
Polenta
- 2 cups milk
- 2 cups chicken broth
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 cup polenta -- not instant
Instructions
For the pork
- Whisk the olive oil with the garlic, herbs, salt, and pepper. Place the trimmed pork tenderloins on a plate and rub with the olive oil mixture. Don't be shy with the rub. Cover with plastic wrap and let rest in the refrigerator for at least 2-3 hours.
- In the meantime get the grill ready for indirect heat -- this means that the coals are on one side of the grill and the meat will cook on the other side with a drip pan underneath.
- Heat the grill to a temperature of 350 F. Place the tenderloins on the opposite side of the coals, turning occasionally so that the tenderloins cook evenly. When they reach a temperature of 145 F ( about 30 minutes) take them off the grill and let them rest on a platter loosely tented with foil. Let the meat rest for about 15 to 20 minutes.
Peppers
- Preheat oven to 180 F. ( a warm oven)
- Heat the tablespoon of olive oil in a pan on medium-high and swirl the oil to coat. Add 1 teaspoon thyme, garlic, anchovies, and bell peppers to pan; cook about 2-3 minutes, stirring frequently. The peppers should still have some crunch. Place pan with peppers in the oven to keep warm.
Polenta
- In a large saucepan pour the milk, broth, salt and pepper and the polenta. Starting off cold with all the ingredients ensures that the polenta is creamy and never lumpy. Bring all of the ingredients to a boil whisking constantly. Reduce heat to a simmer. Continue to cook and stir often making sure you scrape the sides. After about 30 minutes the polenta will be quite thick and will form large bubbles and pull away from the pan. It will continue to firm as it cools.** Pour it into a casserole, cover, and keep it warm in the oven along with the peppers.
To serve
- Slice the pork and arrange on a platter, on the opposite side of the pork place several servings of polenta and top with the peppers. Sprinkle with remaining 1 teaspoon of thyme.
Notes
- ** This is the time when you could add cheese if you wished. Stir until it is melted and well-blended.
Nutrition
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