Ingredients
1 1/2 pounds pork tenderloin, trimmed of excess fat (the package of pork tenderloin ususally contains two 3/4 pound tenderloins)
Marinade:
1 1/2 cups dry red wine
1 tablespoon GOLDEN BLOSSOM HONEY
2 sprigs fresh rosemary, about 2-inches long
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
Dressing:
1/3 cup red wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons fresh rosemary, finely chopped
2 tablespoons olive oil
4 cups baby mixed salad greens
Vegetables:
1 red bell pepper, trimmed and quartered
1 orange bell pepper, trimmed and quartered
2 medium yellow summer squash, halved lengthwise
1 large sweet onion, peeled and cut into eight pieces
Honey Tips
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Directions
In a small saucepan bring all ingredients to a boil. Boil 8-10 minutes. Strain, reserving herbs. Put reserved herbs in a zip lock bag. Pour marinade into a measuring cup.
Dressing:
Pour half of the marinade into the zip lock bag with the herbs and return remaining half to the saucepan for the dressing. Add red wine vinegar, honey and chopped rosemary. Bring to a boil. Simmer 5 minutes. Remove from heat and cool. Add oil and whisk to incorporate. Set aside.
Pork:
Add pork to the zip lock bag with herbs and marinade. Refrigerate turning occasionally, at least 2 hours or overnight.
To Grill:
Place all vegetables on an oiled grill rack. Grill covered about 5 minutes per side until crisp tender and skins are beginning to brown. Remove from grill and cut peppers and squash into 1-inch pieces and place in a bowl with the onions. (If desired you can peel the peppers after grilling but it is not necessary.)
Remove tenderloins from zip lock bag. Pat dry and season with salt and pepper. Grill on oiled grilled rack about 18 – 20 minutes, turning occasionally, until internal temperature reaches 155 degrees. Remove from grill. Let sit 5 – 8 minutes before slicing.
While the pork is resting, place 1 cup of greens on each plate. Toss vegetables with half of the dressing. Spoon vegetables on top of greens.
Slice pork diagonally and divide between plates. Drizzle with some of the remaining dressing.
Serves: 4
