Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F, and clean and oil the grates.

2. 2.

   Pat 1 pound pork tenderloin dry. Zest 1 lemon, then juice it and reserve 2 tablespoons juice for the relish. Mix the pork rub:

   • 1 tablespoon extra-virgin olive oil
   • Zest from 1 lemon
   • 1 teaspoon finely chopped rosemary
   • 2 minced garlic cloves
   • 3/4 teaspoon kosher salt
   • 1/2 teaspoon black pepper

   Coat the pork evenly with the rub and let it stand for 15 minutes while preparing the vegetables.

3. 3.

   Quarter 12 ounces zucchini lengthwise. Coat the spears with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

4. 4.

   Make the tomato relish by combining:

   • 4 ounces Campari tomatoes, diced
   • 2 ounces Walla Walla sweet onion, finely diced
   • 0.25 ounce basil, thinly sliced
   • 2 tablespoons reserved lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon balsamic vinegar
   • 1/4 teaspoon kosher salt

   Set the relish aside so its flavors can mingle.

5. 5.

   Grill the pork over direct heat for 12 to 16 minutes, turning every 3 to 4 minutes, until browned on all sides and 145°F at the center. During the final 8 minutes, grill the zucchini for 6 to 8 minutes, turning once, until marked and crisp-tender.

6. 6.

   Transfer the pork and zucchini to a platter. Rest the pork for 5 minutes, then cut it crosswise into thick slices.

7. 7.

   Plate the sliced pork with the grilled zucchini and spoon the tomato–Walla Walla onion relish over and around the pork.