About This Recipe
A sunny, flavor-packed dish that brings summer to your plate! Marinated pork tenderloin meets grilled vegetables, elevated by the boldness of our summer olive oil and a splash of garlic vinegar—perfect for easy, vibrant outdoor meals.
Ingredients
At Oliviers&Co
4 tbsp Summer Olive Oil
Lautrec Pink Garlic Specialty Vinegar
1 jar Black Olive & Dried Tomato Tapenade
Salt & Herbs Mix for Meat
At the market
1 pork tenderloin
4 small zucchinis
2 red onions
12 green asparagus
2 green bell peppers
Directions
Cut the tenderloin in half lengthwise. Spread the tomato tapenade on the inside. Drizzle with 2 tbsp of olive oil and a dash of garlic vinegar, cover and marinate for 3 hours in a cool place.
Wash the zucchinis, then slice 2 lengthwise and the other 2 into round slices. Wash and quarter the peppers. Remove seeds. Slice peppers thinly. Peel and slice onions. Cut off the lower ends of the asparagus.
Preheat the griddle on medium heat. Pour remaining olive oil and salt & herbs mix into a salad bowl. Add the vegetables and toss to coat well.
Drain the meat and place it on the griddle for 1 minute, until it comes away from the griddle with a spatula. Roll the meat over several times, allowing it to brown on all sides.
Add the vegetables and continue cooking over a low heat for 30 minutes. Turn off the heat and leave the meat and vegetables to rest for 10 minutes on one side of the plancha, covered with parchment paper.
Divide the meat and vegetables between four plates. Finish with a drizzle of olive oil and garlic vinegar.