This peppery pork tenderloin cooks in almost no time, making it a quick and delicious weeknight dinner.
- 1/4 cup extra-virgin olive oil, plus more for grilling and rubbing
- 2 teaspoons ground black pepper
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 2 pork tenderloins (about 1 1/2 pounds each), butterflied and lightly pounded
- 2 tablespoons fresh lime juice
- 2 tablespoons minced shallots
- 1 very large peach, diced
- 3/4 pound Persian cucumbers, diced
- 1/2 cup coarsely chopped mint
- 1/2 cup coarsely chopped cilantro
- Serve with: Plain Greek yogurt and grilled naan bread
Light a grill or preheat a grill pan; oil the grates or pan.
In a small bowl, combine the black, white and cayenne pepper with 2 teaspoons of salt. Rub the pork with olive oil and pat the spice mixture all over it.
Grill over moderately high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 135°, 8 to 10 minutes. Transfer the pork to a work surface and let rest for 10 minutes.
Meanwhile, in a medium bowl, whisk the lime juice with the 1/4 cup of olive oil and season with salt. Add the shallots and let stand for 5 minutes. Add the peach, cucumbers, mint and cilantro and season with salt.
Slice the pork and serve with the salad, yogurt and naan.
Brush the naan bread lightly with olive oil, and grill on both sides until each side gets nice and charred.