Grilled Pork Tenderloin The Star Of This Pasta Salad

Boneless pork tenderloin has a lot going for it. With minimum fat and no bone, this cut is pure meat with good flavor and versatility. Supermarkets seem to feature the tenderloin on sale every few weeks.

A marinated tenderloin lends itself beautifully to grilling, and even first-time outdoor cooks can find success as long as they depend on two aids — paying attention and a meat thermometer. The tenderloin will cook in about 15 minutes over hot coals. The best test for doneness is the inexpensive instant-read thermometer. The USDA recommends an internal temperature of 145 degrees for a medium-rare — that means a pinkish center — tenderloin. Don’t forget to let the meat rest for at least 5 minutes after removing it from the grill.

Grilled pork tenderloin can star as the centerpiece of a backyard meal or as the protein in a main-dish salad. In the following pasta salad recipe, chopped onion, olives, chick peas, artichoke hearts and roasted peppers add a variety of flavors and colors, but we think that bite-sized pieces of grilled pork add the finishing touch.

PICNIC PASTA SALAD

1- to 1-1/2-pound) boneless pork tenderloin

1 pound pasta such as tri-color rotelle

1 medium red onion, peeled and chopped

1/2 cup chopped pitted olives, either black, kalamata or pimiento-stuffed green olives

19-ounce can chick peas, rinsed and drained

14-ounce can artichoke hearts, rinsed and drained

7-ounce jar roasted red peppers, rinsed, drained and chopped

1/4 cup chopped fresh parsley

1/4 cup olive oil

1/2 cup balsamic vinegar

2 teaspoons kosher salt

1/4 teaspoon black pepper

Season the pork tenderloin with your favorite marinade or spice rub. Grill on all sides until nicely browned and center of tenderloin reaches 145 degrees on an instant-read thermometer. Let rest for at least 5 minutes, then cut into bite-sized pieces.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon kosher salt and the pasta. Cook until pasta is al dente. Drain and set aside to cool.

In a large mixing bowl, combine onion, olives, chick peas, artichoke hearts, red peppers and parsley. Add pork and pasta.

Put oil, vinegar, salt and pepper in a 2-cup measuring cup or a jar with a lid. Whisk or shake until dressing ingredients are blended. Pour over pasta salad, and toss until salad ingredients are coated with dressing. Turn into a serving bowl. Serves 10 to 12 or more if part of a picnic menu with other side dishes.

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