Grilled pork tenderloin with coleslaw

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 34 G., saturated fats 6 G., proteins 34 G., carbohydrates 11 G., fiber 5 G., cholesterol 84 mg, sodium 544 mg, sugar 3 G.

To speed up grilling, butterfly the pork tenderloin and pound it lightly. For a rich flavor, rub the meat with a mixture of fennel, garlic, lemon, and red pepper. As a side dish to the grilled tenderloin, prepare a coleslaw with walnuts and Parmesan cheese, blanching the cabbage in boiling water first to make it more tender.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork tenderloin (about 600 g)
1 tbsp. ground fennel seeds
2 cloves garlic, crushed
1 teaspoon finely grated lemon zest + 1/4 cup lemon juice
0.5 tsp red pepper flakes
1/4 cup + 2 tablespoons extra-virgin olive oil
Half a head of Savoy cabbage, separate the leaves and cut into 5 cm pieces.
0.5 cup chopped fresh parsley
1/3 cup chopped walnuts
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, Savoy cabbage, lemon zest, fennel seeds, Parmesan cheese, walnuts

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Cut up the pork tenderloin:

Cut the tenderloin down the center, cutting about two-thirds of the way through, and open it like a book. Pound the pork tenderloin with a meat mallet or a heavy skillet until it's about 2 cm thick. Season with salt and pepper. Combine the fennel, garlic, lemon zest, red pepper flakes, and 2 tablespoons of olive oil in a small bowl; rub the mixture over the entire surface of the tenderloin and set aside for 10 minutes.

Meanwhile, bring a large pot of water to a boil and add salt. Fill a large bowl with ice water. Add the kale to the boiling water and cook until slightly tender, about 2 minutes. Drain and plunge the kale into the ice water to stop the cooking. Once cool, drain again and pat dry with kitchen towels. In a large bowl, combine the kale, lemon juice, parsley, walnuts, Parmesan, and the remaining 1/4 cup olive oil. Mix well and season with salt and pepper to taste.
Grill the pork until grill marks appear, 4-5 minutes per side. Transfer to a cutting board. Divide the coleslaw among plates. Slice the pork and arrange on top of the salad; season with pepper to taste.

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