Bobby Flay's Grilled Pork Tenderloin Salad | Grill It! with Bobby Flay

Bobby serves up his marinated, perfectly tender pork tenderloin over a fresh Greek salad! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/35MqkWf Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download! Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 1 hr 50 min Prep: 20 min Inactive: 1 hr Cook: 30 min Yield: 4 servings Ingredients 4 cloves garlic, chopped 1 lemon, zested and juiced 2 tablespoons chopped oregano leaves, plus more for garnish 1/2 cup canola oil 1 1/2 pounds pork tenderloin Salt and freshly ground black pepper 1 head radicchio, cut into quarters 2 beefsteak tomatoes, cut into wedges 1/4 cup red wine vinegar 1 heaping tablespoon Dijon mustard 1 tablespoon anchovy paste Honey 1/2 cup extra-virgin olive oil 2 cups baby arugula 1 English cucumber, cut into big hunks 1 cup pitted kalamata olives 1 tablespoon capers 1/4 pound Greek feta, crumbled Directions Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours. Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly. Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more: http://watch.foodnetwork.com/ Like Food Network on ► FACEBOOK: https://www.facebook.com/FoodNetwork Follow Food Network on ► INSTAGRAM: https://www.instagram.com/FoodNetwork/ Follow Food Network on ► TWITTER: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com #BobbyFlay #GrillItWithBobbyFlay #FoodNetwork #GrilledPorkTenderloinSalad Bobby Flay's Grilled Pork Tenderloin Salad | Grill It! with Bobby Flay | Food Network https://youtu.be/zAjR3qnaUfs