NOTE: brining is optional for the pork tenderloin in this recipe, but if you are going to brine it, allot enough time (minimum of an hour) to do so.
Last week we made Radish Top Pesto. A lot of Radish Top Pesto. This week we found a few more things to eat it on. This is typical in the Bleuberet kitchen; we frequently make too much to eat in one sitting when it comes to condiments. With a butterflied pork tenderloin and a few thick slices of Halloumi cheese sizzling on the grill, we managed to make a bigger dent in the pint-sized jar of pesto.
Pesto used to refer only to the basil-parmesan-pinenut blend found in Italian restaurants. Nowadays “pesto” refers to many blends of herbs, spices and seasonings with an olive oil base. “Pesto” comes from the Italian word pestare meaning to pound or crush. Traditional pesto was made with a mortar and pestle-we use a mini Cuisinart for small amounts and a large Cuisinart for most batches.
The recipes are easy this week-butterfly, season, grill, top with Radish Top Pest. Eat and enjoy.
- 2 slices Halloumi cheese
- 2 pork tenderloins, brined(optional), silverskin removed, butterflied
- 1 oz/30ml olive oil
- salt and pepper to taste
See Note below on brining pork (optional)
Heat grill to highest setting.
Blot Halloumi cheese with a paper towel to remove moisture.
Place on a plate and season with salt and pepper. Set aside.
Remove sliver skin from pork tenderloin.
Butterfly tenderloin. This means to slice the tenderloin lengthwise (see photos above), but not all the way through.
Cut the tenderloins in half to make 4 pieces (see photos above).
Coat with olive oil.
Season with salt and pepper.
Lower the grill temperature and place pork on grill. When pork reaches 140°F/60°C, place the Halloumi on the grill. Turn to grill both sides.
Pork is done at 165°F/75°C.
Remove pork and Halloumi from grill and place on serving plate or on individual plates.
Top with Radish Top Pesto
When we have time, we brine pork and chicken to ensure that the moisture is maintained. There is a link in the description above on how to brine. An hour is minimum brining time and up to 12 hours is enough to produce a moist piece of meat.