Word on the street is that we're looking at a very nice weekend ahead, weather-wise, so in the spirit of a fog-free couple of days here's a very grill-friendly recipe for grilled pork tenderloin and nectarines with a bacon vinaigrette, courtesy of one of our very favorite North Bay restaurants, Picco (yes, home of the soft-serve I blogged about some weeks back). This recipe serves four, but we're betting you could easily double or even triple it and invite a crowd. This recipe is just one of many featured in a new book titled Organic Marin: Recipes From Land to Table, which showcases recipes from great restaurants in Marin (and a few in San Francisco, too).

Grilled Pork Tenderloin with Nectarines and Bacon Vinaigrette


SERVES FOUR AS A MAIN COURSE

Fresh stone fruit is an ideal complement to pork. Picco serves this sweet and savory recipe with local nectarines in summer, and persimmons in fall. Plums or apricots are also delicious when grilled.

Bacon Vinaigrette
3 ounces diced pancetta
2 tablespoons minced shallots
1/2 teaspoon brown sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1 1/2-pound pork tenderloin
2 firm nectarines, quartered
2 tablespoons canola oil
Salt and freshly ground pepper
1 head frisée lettuce or small bunch arugula


For the vinaigrette: Heat a small sauté pan over medium heat and cook the pancetta for 3 minutes, until golden. Add the shallots and sauté for 2 minutes. Remove the pan from the heat and stir in the sugar and vinegar. Gradually whisk in the olive oil, then whisk in the salt and pepper. Set aside until ready to serve.

Preheat a hot fire in a charcoal grill or preheat a gas grill to high. Season the pork tenderloin and nectarines generously with 2 tablespoons of oil, salt, and pepper. Oil the grill grids and place the pork and nectarines on the grill and sear for about 5 minutes, or until both are browned on all sides. Turn off the heat or move the tenderloin and fruit to the cool edges of the grill. Cover the grill for 10 minutes.

Reheat the vinaigrette over low heat. Lightly dress the frisée in a bowl and mound on a platter or 4 warmed plates. Cut the pork tenderloin into 1?2-inch-thick slices and place with the nectarines alongside the frisée. Drizzle with the remaining vinaigrette. Serve warm.



Reprinted with permission from From Organic Marin: Recipes From Land to Table, 2008, $29.99, Andrews McMeel Publishing