Spanish Grilled Pork Tenderloin with Peaches and Radicchio
This grilled pork tenderloin peaches and radicchio platter is full of great Spanish flavors and fun additions to make this an excellent meal for a special occasion. Or for next Saturday night!
Servings 6 servings
Calories 200kcal
Ingredients
Spiced Pork Tenderloin
- 1 1/4 lb pork tenderloin, or two smaller tenderloins
- 2 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp kosher salt
- 1/4 tsp black pepper
- olive oil
Grilled Vegetables
- 4 peaches, quartered
- 2 heads radicchio, quartered
- olive oil
Platter Extras
- 1 navel orange, sliced into wedges
- marinated manchego tapas
- marinated olives
- romesco sauce
Instructions
Spiced Pork Tenderloin
- Preheat the grill until hot.
- Trim the pork tenderloin to remove all the silverskin on the outside. Then mix together the rub ingredients, adding enough olive oil to make a thick paste, and rub it over the pork.
- Grill the pork uncovered for 3 minutes on high. Turn it over and grill it for 3 minutes more. Close the grill, reduce the heat to medium and grill for 10 minutes, or until it reaches 150F. For the smaller tenderloins check the pork at about 8 minutes.
- Tent some foil over the pork and let it rest while you make the vegetables.
Grilled Vegetables
- Return the grill to high and let it heat back up.
- Brush the peaches and radicchio with olive oil. Grill, turning every couple of minutes, until the peaches are a little soft and have good grill marks and the radicchio is well browned on its cut sides.
Platter Extras
- See the recipes for all the extras - marinated manchego, marinated olives, romesco sauce. All can be made a day or two before, and the marinated recipes need to be made ahead.
Assemble the Platter
- Slice the pork tenderloin 1/2 inch thick and arrange down the middle of the platter. Put the peaches on one side and the radicchio on the other. Scatter the orange slices around. You can keep the marinated manchego and olives in bowls or scatter them over the top. Have the romesco sauce in a bowl for people to add to their plates.
- When serving, squeeze some of the orange over your plate, then drizzle it with some of the marinating oil from the manchego, and finally top with the romesco sauce.
Notes
- Calorie info is, as always a rough estimate. Calories are also only for the pork and grilled fruits/vegetables. Not for the extras.
- Make all the extras before you turn on the grill! The olives and manchego need to be made the night before and the romesco can be made that evening, but it's best to get it done before you are dealing with the rest of dinner.
- When quartering the radicchio, leave the cores intact. The core will keep the leaves together as they cook.
- To cut the peaches (or nectarines), cut them around the equator first and then twist them apart. Peaches release much easier in that direction. Once you have the two halves, slice each in half again and then twist the remaining pieces off the pit.
Nutrition
Calories: 200kcal