Grilled Pork Tenderloin and Zucchini Salad

Ingredients

• 2 pound pork tenderloin, trimmed of silverskin
• 6 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoon fresh rosemary, finely chopped
• 4 medium zucchini, shaved into ribbons
• 4 cups wild arugula
• 4 oil-packed anchovy fillets, mashed
• 2 tablespoon fresh lemon juice
• ½ cup shaved Pecorino Romano
• 1 teaspoon sea salt

Method

1. 1Whisk 2 tablespoons of olive oil with the garlic, rosemary, and salt in a shallow dish to create a marinade.
2. 2Coat the pork tenderloin thoroughly in the marinade and set aside at room temperature for 20 minutes.
3. 3Preheat your grill to medium-high heat until the grates are hot.
4. 4Place the tenderloin on the grill and cook for 12-15 minutes, turning occasionally until the exterior develops a dark, charred crust.
5. 5Transfer the pork to a cutting board and let it rest for 10 minutes to redistribute the juices.
6. 6Whisk the remaining olive oil, mashed anchovies, and lemon juice in a large bowl to form the dressing.
7. 7Toss the zucchini ribbons and arugula in the dressing until evenly coated.
8. 8Slice the rested pork into 0.5-inch medallions and serve atop the salad, finished with shaved Pecorino.

Nutrition per serving