Grilled Pork Tenderloin with Apricot-Sage Butter, Charred Radicchio and Toasted Walnuts

Instructions

1. 1

   1. Preheat the grill to medium-high heat, 425 °F / 220 °C. If using charcoal, create a medium-high direct heat zone and an indirect heat zone.

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   2. In a bowl, combine the minced garlic, lemon zest, 30 ml (2 tbsp) lemon juice, 30 ml (2 tbsp) olive oil, sweet paprika, 5 g (1 tsp) kosher salt, and black pepper.

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   3. Rub the pork tenderloin with the marinade and let it rest for 15 minutes at room temperature while you prepare the remaining ingredients.

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   4. In a small saucepan or grill-safe skillet, melt the butter over low heat or over a cooler part of the grill. Add the apricot jam, chopped fresh sage, and honey. Cook for 1 to 2 minutes, stirring, until glossy. Keep warm.

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   5. Toss the radicchio quarters with the remaining 15 ml (1 tbsp) olive oil and the remaining 3 g (1/2 tsp) kosher salt.

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   6. Place the walnuts in a small grill-safe pan or on perforated foil and toast them on the grill for 2 to 3 minutes, stirring once, until fragrant. Remove and set aside.

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   7. Grill the pork tenderloin over direct heat for 3 to 4 minutes per side to sear well. Then move it to indirect heat, close the grill, and cook for 8 to 10 minutes more, or until the thickest part reaches 145 °F / 63 °C.

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   8. While the pork finishes cooking, grill the radicchio over direct heat for 2 to 3 minutes per side, until charred at the edges but still holding its shape.

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   9. Remove the pork tenderloin from the grill and let it rest for 5 minutes. During the resting time, brush it with some of the apricot-sage butter so it melts over the surface.

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    10. Slice the pork tenderloin into medallions. Serve with the charred radicchio, scatter the toasted walnuts on top, and finish with the remaining apricot-sage butter.