Small tenderloins from organically raised heritage pigs are liberally sprinkled
with black, white and green peppercorns before going on the grill.
It’s Memorial Day. A clear blue sky and not a shower in sight. Except in the kitchen, where peppercorns have been raining into every dish. Here’s what we ate today:
Fresh Tomato Juice Cocktails with White Peppercorns and Fleur de Sel
Grilled Pork Tenderloin with Three Peppercorns, Rosemary and Zesty Orange Sauce
Young Zucchini and Yellow Squash with Basil and Green Peppercorns
Early Corn Roasted in the Shuck
Tender Coleslaw with Lemon, Olive Oil and Black Peppercorns
Strawberry Sorbet with Green Peppercorns and Balsamic Vinegar
Actually, I ran out of steam before I could make the sorbet. But after eating so much pepper, I’m definitely feeling a glow.
Here’s the recipe for the grilled pork tenderloin.
To serve 4:
Ingredients for the pork:
3 small pork tenderloins weighing a total of 2 to 2-1/4 pounds (2-1/2 inches in diameter at the thickest point) (see note)
3 large cloves garlic
1 orange for zesting
1 cup of freshly squeezed orange juice
4 sprigs rosemary
Extra virgin olive oil
1-1/2 teaspoons black peppercorns
1-1/2 teaspoons white peppercorns
1-1/2 teaspoons green peppercorns
Kosher salt to taste
Ingredients for the sauce:
Reserved marinade
Kosher salt to taste
3 to 4 tablespoons butter
Method:
1. Rinse the pork tenderloins and pat them dry. Cut each garlic clove into 5 or 6 slivers. With the tip of a sharp knife, make small slits all over the tenderloins and insert slivers of garlic.
2. Place tenderloins in a glass or other non-reactive pan. Using a microplane, grate orange zest all over the pork, turning so that both sides are covered. Pour the orange juice over the meat and arrange the rosemary around it. Marinate for 5 to 6 hours in the refrigerator.
3. Two hours before you are ready to cook, remove the tenderloins from the marinade and pat dry. Rub all over with a little olive oil. Discard the rosemary. Pour the marinade into a small bowl and set aside.
4. Put the peppercorns in a ziplock bag and seal. Crush coarsely with a rolling pin. Sprinkle the peppers all over the tenderloins—they should be liberally seasoned, but not encrusted with pepper. Wrap each tenderloin tightly in plastic wrap and set aside.
5. About 45 minutes before you are ready to cook, build a fire of hardwood charcoal in your grill. When the flames are low and the coals are covered with white ash, push them to either side of the grate. Oil the grill and put it in place over the coals. Unwrap the tenderloins and sprinkle with salt. Place them in the middle of the grill so that they are not directly over the coals. Cover and cook for 5 minutes. Turn, cover, and cook for 5 minutes more. Repeat for a final 5 minutes. Remove from the grill and let them rest for 10 minutes.
6. While the tenderloins are resting, strain the reserved marinade and put it in a small, non-reactive saucepan. Bring to a boil, lower the heat slightly and simmer until the liquid is reduced by half. Add a pinch of salt and stir. Over the lowest flame, whisk in the butter one tablespoon at a time until the sauce has thickened. Remove from the stove and keep warm.
7. Slice the pork tenderloins into medallions 1/4 inch thick. The pork should be barely pink in the middle. Arrange on a plate and drizzle the orange sauce over all. Serve immediately.
Note: I used small, organic tenderloins from Elysian Fields Farm, my favorite local pork purveyor. If you buy tenderloins from the supermarket, they will be much larger: Increase the quantity of the garlic, orange zest and orange juice proportionately. They will also require more time on the grill.
Editor’s note: A version of this recipe appeared in the Fall 2004 issue of SpiceLines newsletter on peppercorns. To see the whole issue, click here.