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The sweetness of this quick-simmered sauce pairs beautifully with the salty heartiness of the pork.

You’ll need an instant-read thermometer for monitoring the meat. The recipe calls for canned tomatoes, but in peak season, we recommend using fresh.

Serve this on a big platter, family-style.

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Ingredients

measuring cup

Servings: 4-6

For the pork

For the ragu

Directions

  • Step 1

    For the pork: Stir together the garlic salt, black pepper, dried parsley, dried oregano and garlic powder in a small bowl, then rub it all over the tenderloins. Let them sit at room temperature while you preheat the grill.

  • Step 2

    Prepare the grill for direct and indirect heat. Preheat to high (450 to 500 degrees). Rub the seasoned tenderloins lightly with oil, then place them on the direct-heat side of the grill. Close the lid and cook for about 6 minutes per side, trying to turn them only once.

  • Step 3

    Move them to the indirect-heat side of the grill. At this point, use the thermometer to begin checking their internal temperature, which should register in the 140- to 145-degree range (lightly pink at the center). This round of cooking should take about 8 minutes. Transfer them to a plate; cover loosely with aluminum foil and let them rest for 10 minutes, while you make the ragu.

  • Step 4

    For the ragu: Heat the oil in a medium saucepan over medium heat. Stir in the onion and cook for 3 to 5 minutes, until softened, then add the garlic and crushed red pepper flakes. Cook for about a minute, then stir in the greens (you may need to do this in two batches); cook for a few minutes until they begin to wilt.

  • Step 5

    Reduce the heat to medium-low; add the diced tomatoes, stirring to incorporate. Cook for 10 minutes, then taste and add more black pepper, as needed.

  • Step 6

    While the ragu finishes cooking, cut the tenderloins into 1/4-inch thick slices, arranging them on a platter as you work. Spoon some of the warm ragu over them, sprinkle lightly with fresh tarragon and flaky sea salt, if desired, and pass the remaining ragu at the table.

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    Nutritional Facts

    Per serving (based on 6, using no-salt-added tomatoes)

    • Calories

      260

    • Fat

      10 g

    • Saturated Fat

      3 g

    • Carbohydrates

      10 g

    • Sodium

      600 mg

    • Cholesterol

      75 mg

    • Protein

      33 g

    • Fiber

      3 g

    • Sugar

      5 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Southern Smoke: Barbecue Traditions and Treasured Recipes Reimagined for Today,” by Matthew Register (Harvard Common Press, 2019).

    Tested by Andy Sikkenga.

    Published June 18, 2019

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