Pork tenderloin is a joy to cook: it has enough fat to tenderize on the grill but still maintains a flavorful balance that allows you to add tastes to it in all sorts of ways. Tonight, we're adding an interior rub of chopped sage, olive oil and a pinch of parm, and then dressin' 'er up with a raspberry sauce and puttin' 'er on the dance floor with some sautéed zucchini, shallot and carrot.
There's the easy way and the ideal way to butterfly pork tenderloin. The easy way is just to cut an incision in the middle and proceed through most of the diameter while still leaving a hinge. The ideal way is to cut through its diameter on the upper and lower thirds on opposite sides (that is, if the round circumference of the tenderloin were a clock, insert your knife around 10 o'clock for the first incision, and around 5 o'clock for the second). This allows the tenderloin to lay close to flat. In either event, just be sure to leave a solid hinge (as if you were slicing a baguette for a sandwich) so that the ole dog holds together on the grill.
Once you have it open, slather in the rub. Sage has a beautiful aroma and a nuanced flavor that goes well with grilled meats. Rosemary and/or thyme would also work. Chop up your herbs, season with salt and pepper, drizzle in olive oil and then, if the mood strikes you, finish it off with parm. Close the hinge, and tie the tenderloin up with kitchen twine (which is just cloth string). I usually slather a bit of olive oil and salt on the outside as a protective entourage for the grill. Remove the twine before service.
Now for the sauce. Grilled pork really knows how to dance with tart berries like raspberry and blackberry. Start with a raspberry mash (produced by smashin' 'em against the edge of a bowl with a wooden spoon), and then get the seeds out by forcing the puree through a metal mesh sieve. Now you've got the smooth, seedless berry extract.
Start on the stove with butter and shallots, to cut the tartness of the berry extract. Once the shallots have some color, add in white wine and/or stock. Then add the berry extract, and allow the liquids to boil off. To thicken, add a simple roux (equal parts flour and oil).
I served this up with simple sautéed vegetables, but our wasabi mashed potatoes would also be welcome.
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