Name: Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam
Cook time: 40 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 1 large garlic clove; 1 1/2 teaspoons salt; 2 teaspoons minced fresh rosemary; 1/4 teaspoon black pepper; 2 1/2 tablespoons olive oil; 2 (3/4-lb) pork tenderloins; 2 lb plum tomatoes, halved lengthwise; 1/3 cup sugar; 1 teaspoon dried hot red pepper flakes; 4 Belgian endives, halved lengthwise; an instant-read thermometer

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Grilled Pork Tenderloin and Belgian Endive and Tomato Chile JamRomulo Yanes

Cooks' notes:

• If you aren't able to grill outdoors, you can use a hot lightly oiled well-seasoned large ridged grill pan. Grill the pork first, then the endives, both over moderately high heat. • You can substitute 1 (28- to 32-ounce) can whole tomatoes in juice (not drained) for plum tomatoes. Break up canned tomatoes with a spoon while boiling.

Recipe notes

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