This recipe is also featured in Tuscany Tonight’s Early Fall Harvest Dinner Quick Menu.
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2-3 lbs pork tenderloin
4 cloves garlic, finely minced or pressed
2 tbsp chopped fresh rosemary
3 tbsp fresh chopped thyme
1 tbsp extra-virgin olive oil
Salt and pepper
Combine herbs, garlic and oil to make a paste, set aside. Remove all the silver outer skin from the tenderloin by slipping a sharp paring knife between the meat and skin, angle the knife upward toward the membrane use a gentle sawing motion to cut down its length. If the ends of the roast are skinny, fold back the ends to make it the same thickness throughout the roast, and tie the ends to keep them from overcooking. When the membrane is removed, and ends are tied, rub the herb paste all over, season with salt and pepper (can be prepped ahead of time up to this point). Remove pork for refrigerator and let it come to room temperature while grill is heating. When the grill is hot, create a low heat section in the middle by moving coals to the outside or turning one side of the grill to low. Grill the tenderloin for 4 minutes on 4 sides, to reach an internal temperature of 170 degrees. Remove from grill and cover with foil, letting rest for 10 minutes before slicing
1 1/2 lb Swiss chard
3 tbsp extra-virgin olive oil
1 garlic clove, cut into 4 chunks
Trim chard, wash and spin dry. Lay leaves on top of each other, roll and cut into 1?slices (can be prepped ahead of time to this point). Heat a steamer pot and toss the chard with oil to coat. When the steamer is ready, add the chard and garlic chunks to the pot. Cook until wilted. Do not overcook. The time will depend on the shape of your pot. Serve with the pork.