I always get excited when I find that one thing that has so many possibilities. And this Tomato Jam is that one thing for me! I served the jam with Grilled Pork Tenderloins and Belgian Endive, as printed in the August 2004 Gourmet Magazine recipe. We dined al fresco on the patio, on what may have been the most beautiful night of the summer.
Still perusing recipes where I can make use of my dwindling tomato crop, this one for a sweet tomato jam with some added heat was unusual enough to get my attention. Now, I don't normally care for excessive "heat" in my food. I am always saying I have a "baby mouth", which my daughter thinks is pretty hilarious. But the spiciness was just perfect for me in this dish. I'd say, if you really want to tone it down, cut the amount of crushed red pepper in half. This tomato jam could also be paired with beef, chicken or fish, but what I keep imagining is a grilled slice of country bread, slathered with the jam and served with a big chunk of tangy goat cheese. Could it get any better?
The recipe called for slicing the plum tomatoes in half and using a box grater to remove the pulp from the skins. That just sounded down-right putsy to me, so I chose to drop my tomatoes into boiling water for 20 seconds, and transferred to an ice water bath. The skins slipped right off and I whirled the tomatoes briefly in my food processor before they were put on the stove to cook down. Perfect!
Grilled Pork Tenderloin And Belgian Endive with Tomato Chile Jam
adapted from Gourmet | August 2004
• 2 pounds plum tomatoes
• 1/3 cup sugar
• 1 teaspoon dried hot red pepper flakes
• 1 1/2 teaspoons salt
• 1 large garlic clove
• 2 teaspoons minced fresh rosemary
• 1/4 teaspoon black pepper
• 2 1/2 tablespoons olive oil
• 2 (3/4-pound) pork tenderloins
• 4 Belgian endives, halved lengthwise
1. Bring a large pot of water to a boil. Drop in the plum tomatoes for 20 seconds; immediately transfer the tomatoes to an ice water bath. With a sharp knife, slip off the skins. Place the tomatoes in the bowl of a food processor and pulse until pulp is crushed. Boil the tomato pulp, sugar, red pepper flakes, and 1/2 teaspoon salt in a 4-quart heavy pot, uncovered and stirring occasionally; reduce to about 1 1/2 cups, approximately 20 minutes. Transfer tomato jam to a bowl and set aside to cool to room temperature.
2. Mince garlic and mash to a paste with the remaining 1 teaspoon salt, then stir together the garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl. Pat pork dry and rub all over with paste. Marinate, uncovered, at room temperature 20 minutes.
3. Prepare grill for cooking. Brush both sides of endive halves with remaining 1 1/2 tablespoons oil and season with salt. Grill pork and endives on lightly oiled grill rack, turning over occasionally, until thermometer inserted diagonally into center of pork registers 150˚F and endives are tender, 8 to 10 minutes. Transfer pork to a cutting board and let stand 5 minutes. Serve pork with endives and tomato jam.
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