THE SUMMERS END IS DRAWING NEAR, BUT THAT DOESN'T MEAN WE SHOULD JUST GO AND GIVE UP ON HER! BASIL IS ON IT'S LAST LEG IN THE GARDEN SO I THINK IT IS RIGHT THAT WE USE ALL THAT WE CAN. AND ONE SURE FIRE WAY TO DO THIS IS MAKE PESTO! BUT PESTO, WHICH TRANSLATES TO PASTE IN ITALIAN, DOES NOT ALWAYS HAVE TO BE USED STRICTLY FOR PASTA. IT MAKES A GREAT BASE FOR DRESSINGS AS WELL. AND DON'T THINK FOR A SECOND YOU HAVE TO USE BASIL, PESTOS CAN PRETTY MUCH BE MADE WITH ANYTHING SO AS LONG AS THE TEXTURE IS PASTE-LIKE, SO GO AHEAD AND USE KALE, ARUGULA, SUN-DRIED TOMATOES OR WHATEVER NEEDS TO GET USED IN THE FRIDGE.
AND YOU ARE PROBABLY SAYING TO YOURSELF, WHY THE HELL WOULD SOMEONE CHAR THEIR KALE?! THE ANSWER IS SIMPLE, BECAUSE I WANTED TO! THAT IS THE BEAUTY OF COOKING, TRYING NEW THINGS AND SEEING IF THEY WORK, AND THIS TOTALLY WORKED. THE CHAR ADDS ANOTHER LAYER OF FLAVOR TO ENHANCE THE GRILLED PORK AND STANDS UP TO THE PUNCHY YOGURT DRESSING, WHICH ADDS JUST THE RIGHT AMOUNT OF FAT NEEDED FOR THE WHOLE DISH. I LOVE USING TECHNIQUES WHICH ADD FLAVOR WITHOUT THE NEED TO ADD ADDITIONAL FAT OR CALORIES AND THIS IS ONE DOESN'T DISAPPOINT.
SO DON'T JUST GO THROWING THE COVER ON THE GRILLS JUST YET AND GIVE THIS RECIPE A TRY!
GRILLED PORK TENDERLOIN. CHARRED KALE SALAD.
PESTO-YOGURT DRESSING
Serves 4
Ingredients:
Pork:
1 Pork Tenderloin (Approximately 1 lb.)
1 tsp. Kosher Salt
1 tsp. Garlic Powder
1 tsp. Paprika
Salad:
1 Bunch of Kale, washed and torn into small pieces
Olive Oil
1 Lemon, cut in half
¼ Red Onion, thin sliced and soaked in cold water while preparing ingredients
¼ cup Pepperoncini, thin sliced
¼ cup Toasted Pistachio, chopped (sub any nut of choice)
Pesto-Yogurt Dressing
1 Large Bunch of Fresh Basil (reserve a few leaves for garnish)
¼ cup Parmesan
1 Garlic Clove, chopped
¼ cup Pistachio, (sub any nut of choice)
¼ cup Plain Greek Yogurt
Extra Virgin Olive Oil
Salt, to tase
Procedure:
Preheat grill on medium-high heat
Place pork tenderloin in a ziplock bag with a drizzle of olive oil, salt, garlic powder and paprika and marinate while grill is preheating.
Toss kale in a bowl with a drizzle of olive oil, massage with hands to soften kale.
If you have a baking rack, place on grill. Place the lemon and kale on the grill. When the kale starts to char in some spots, remove from heat and place back in the bowl. Squeeze the lemon onto the kale and toss. Taste and season with salt.
Remove rack if used, oil grates and grill pork for 12-15 minutes or until internal temp reaches 140*, turning every minute. Remove and rest for 10 minutes, slice thin.
While the pork cooks, make the pesto by combining the basil, parmesan, garlic, pistachio in a food processor or blender. Add the yogurt and pinch of salt, pulse to combine. With the motor running, drizzle just enough olive oil to combine. Taste and adjust seasoning
Assemble the salad, garnish with fresh basil and enjoy!