Steam-grilled Pork and Artichokes
By Staub
Steam-grilled Pork and Artichokes
By Staub
- 1 pork tenderloin (about 3 lbs.)
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 lemon
- 4 artichokes or 12 oz. frozen artichoke hearts
- ½ cup plus 1 tablespoon extra-virgin olive oil
- 1 or 2 cloves garlic
- ¼ cup chopped fresh herbs (mint, dill, or parsley are recommended)
- ½ cup dry white wine
Cut the pork into 2 pieces (so it will fit in the pan). Sprinkle the pieces all over with salt and pepper. Set aside.
Finely grate the zest off the lemon and set aside. Juice the lemon. Remove 1 tablespoon of the juice and add it to the zest.
Put the rest of the juice in a bowl with 3 or 4 cups cold water.
If using fresh artichokes: Trim the stem ends of the artichokes. Snap off the tough outer leaves to reveal the tender yellowish-green leaves underneath. Working with 1 artichoke at a time, cut them in half and scoop out the hairy choke in the center. Put trimmed, halved artichokes in the lemon water while you work on the remaining ones.
Heat the steam grill over high heat. Drain the artichokes and pat them dry. Brush them or the frozen artichokes hearts with oil and set, cut-side-down, in the pan. Add ½ cup water for fresh artichokes (frozen ones will let off enough water on their own), cover, and reduce heat to medium-low. Cook, undisturbed, until the artichokes are tender and have grill marks, about 30 minutes for fresh artichokes and 10 to 12 minutes for frozen artichokes.
Meanwhile, whisk together the lemon zest and lemon juice with the olive oil. Peel and mince the garlic and stir that in along with the herbs. Add salt and pepper to taste and set aside.
Transfer the artichokes to a plate and cover to keep warm, or put them in a 200-degree oven.
Wipe the pan out and return it to the stove. Turn the heat up to high. Brush the pork with oil and place in the pan. Add the wine to the pan, cover, and reduce heat to medium-low. Cook 15 minutes. Remove the cover, increase the heat back to high and cook, turning to create grill marks all around, until the pork is cooked through, about 5 minutes. Transfer pork to a cutting board, cover with foil and let sit 10 minutes.
Slice pork and serve with artichokes, drizzling both with the sauce.
Finely grate the zest off the lemon and set aside. Juice the lemon. Remove 1 tablespoon of the juice and add it to the zest.
Put the rest of the juice in a bowl with 3 or 4 cups cold water.
If using fresh artichokes: Trim the stem ends of the artichokes. Snap off the tough outer leaves to reveal the tender yellowish-green leaves underneath. Working with 1 artichoke at a time, cut them in half and scoop out the hairy choke in the center. Put trimmed, halved artichokes in the lemon water while you work on the remaining ones.
Heat the steam grill over high heat. Drain the artichokes and pat them dry. Brush them or the frozen artichokes hearts with oil and set, cut-side-down, in the pan. Add ½ cup water for fresh artichokes (frozen ones will let off enough water on their own), cover, and reduce heat to medium-low. Cook, undisturbed, until the artichokes are tender and have grill marks, about 30 minutes for fresh artichokes and 10 to 12 minutes for frozen artichokes.
Meanwhile, whisk together the lemon zest and lemon juice with the olive oil. Peel and mince the garlic and stir that in along with the herbs. Add salt and pepper to taste and set aside.
Transfer the artichokes to a plate and cover to keep warm, or put them in a 200-degree oven.
Wipe the pan out and return it to the stove. Turn the heat up to high. Brush the pork with oil and place in the pan. Add the wine to the pan, cover, and reduce heat to medium-low. Cook 15 minutes. Remove the cover, increase the heat back to high and cook, turning to create grill marks all around, until the pork is cooked through, about 5 minutes. Transfer pork to a cutting board, cover with foil and let sit 10 minutes.
Slice pork and serve with artichokes, drizzling both with the sauce.