grilled dijon pork tenderloin platter
A perfect summer meal, definitely eaten al fresca.
Color me absolutely influenced. I discovered @frenchfamilyfood on Instagram thanks to the algorithmic Gods knowing that at most moments I wouldn’t mind being in France. I love the idea of throwing a bunch of lovely lentils, grilled veggies, herbs, olives and more on a platter with a crunchy baguette, adding a dab of sauce here and there and calling it a fabulous meal like French Family Food does. Brilliant! And a great way to use up bits of leftovers, which I can be notoriously awful at.
While I’m providing a loose recipe below of the platter we threw together for dinner, this can certainly be tweaked with whatever you have on hand or what looks good at the market. Honestly, I just liked the idea of this kind of presentation so much, I had to try it at least once.
I put Dave in charge of the pork tenderloin and the dijonnaise (his favorite condiment), and I decided to handle the rest which was super minimal. I pulled some basil from the garden for a quick pesto, steamed some green beans, and grabbed some lovely marinated gigante beans, olives, and a mini baguette from one of our favorite local markets – L & M Fine Foods.
To say we LOVED this meal would be an understatement. Dave and I “oooooohhhhd” and “aaaahhhdddd” every time we took a bite, and then took another serving. To me, this was basically like a Thanksgiving plate where everything worked together and you just combine all sorts of bites for optimal happiness. We kept talking about how a larger version of this would be perfect for a dinner party as well. So I’m sure that’ll be on the summer agenda sooner than later.
Dijon Pork Tenderloin Roast Platter with Olives, Grilled Onions and Green Beans
Ingredients
Pork Loin
- 1 2 Lb Pork Tenderloin
- 2 Tbs Dijon
- 1 Tsp Dried Rosemary
- 1 Tsp Dried Parsley
- 1 Tsp Salt
- 1/2 Tsp Freshly Cracked Pepper
Quick Pesto
- 1/4 Cup Fresh Basil
- 1/4 Cup Fresh Spinach
- 1/4 Cup Walnuts
- 1 Tbs Lemon Juice
- Olive Oil to Taste
- Pinch Salt + Pepper to Taste
Dijonnaise
- 1/4 Cup Good Dijon Mustard like Maille
- 1/4 Cup Mayonnaise
- 2 Tbsp Chopped Fresh Chives
- 1 Tbs Lemon Juice
Veggies
- 1 Bunch Green Beans
- 3 Small Spring Onions
- 1 Tbs Olive Oil
Bought Bits
- 1 Container Marinated Gigante Beans with Peppers
- 1 Container Marinated Mixed Olives
- 1 Demi Baguette
Instructions
- First, get your grill going so you can grill the onions and the pork. You'll want a direct heat and indirect heat space.
- Then, mix the herbs, salt, and pepper into the mustard and spread it evenly over the pork loin.
- Place the pork tenderloin on the grill over the indirect heat and cook through until the pork is at 130 degrees. Once it's at 130 degrees, move the pork tenderloin to the direct heat and sear each side until it reaches 145 degrees, which will allow the pork to be about medium. Once cooked through, let rest for 10 minutes.
- While the pork is cooking, make the pesto. Put the basil, spinach, walnuts, and lemon juice into a small food processor and begin to pulse, adding enough olive oil until the texture is to your desired consistency. Add salt and pepper to taste at the end, set aside.
- Also make the dijonnaise by simply mixing all the ingredients together, taste and adjust any seasoning as needed. Set aside.
- Next, cut the spring onions in half so that there is a flat side on each. Lightly brush with olive oil, and place on the direct heat of the grill, grilling until just lightly charred. Set aside.
- Steam the green beans by placing a half inch of water in a sauce pan with a steam basket and heat until a boil starts. Then place the beans in the basket, place a lid on the pan, turn down to medium and steam for about 5 minutes. Remove and set aside.
- Finally, get a large platter out. Slice pork and lay on platter, add grilled onions, green beans, olives, gigante beans, and dollops of pesto and dijonnaise. Add a fresh baguette and serve!
