pork

Grilled Pork Tenderloin with Spanish-Style Garlic Shrimp

Feeds 4

Here’s another one for the backyard barbecue. It’s like Spanish surf and turf with shrimp and pork. The idea came from a Brazilian steakhouse in Atlanta, Fogo de Chao. They roast whole pork loins and carve them for you tableside. It’s good, but I always thought it would be better with some surf to go with the turf. Classic Spanish garlic shrimp is just the thing. The dish is pretty lean overall, but there’s nothing lacking in the flavor department. Garlic, olive oil, sherry, sherry vinegar, and smoked paprika pack tons of flavor into the grilled tenderloin and shrimp. It’s pretty quick too. Once everything’s marinated, it cooks in less than 15 minutes.

1 pork tenderloin, about

12 ounces

12 cloves garlic, peeled

1/2 cup extra-virgin olive oil + more for garnish

1/4 cup sherry

4 teaspoons kosher salt

1 teaspoon ground black pepper

1/4 cup sherry vinegar

2 tablespoons smoked paprika

16 jumbo shrimp (21–25 count), tails on, peeled and deveined, about 12 ounces

Fresh basil leaves, for garnish

Remove and discard the silver skin from the tenderloin. Thinly slice 8 cloves of the garlic and combine with 1/4 cup of the olive oil, the sherry, 2 teaspoons of the salt, and ½ teaspoon of the pepper in a quart-size zip-top bag. Add the tenderloin and marinate in the refrigerator overnight.

Finely chop the remaining 4 cloves garlic and combine in a small bowl with the remaining 1/4 cup olive oil, remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, sherry vinegar, and smoked paprika. Refrigerate overnight.

Heat a grill over medium-high heat or a grill pan over high heat. Divide the garlic-paprika sauce in half.

Arrange 8 shrimp in a line, all facing the same direction and, using 2 skewers, skewer through the shrimp on each end so they will stay flat and are easy to flip on the grill. Repeat with the remaining shrimp. Slather both sides of the shrimp with one-half of the garlic-paprika sauce and let marinate while the pork is cooking.

Remove the tenderloin from the marinade, and discard the marinade. Pat the pork dry and grill until nicely charred, about 3 minutes per side, for a total of 12 minutes. The pork should reach 145°F for medium rare. If your tenderloin is larger than the 12 ounces, you may need to finish cooking it on a cooler part of the grill for about 5 minutes. Place on a plate and tent with aluminum foil to keep warm; the carryover cooking will bring it to just the right temperature.

Arrange the shrimp so there’s a little space between them on the skewers. Add the shrimp to the grill and cook for about 45 seconds, then flip and grill for another 45 seconds. Continue flipping and grilling for a total of 3 minutes cooking time. You don’t want to char the shrimp, hence the flip-and-grill method. When the shrimp are done, they’ll be opaque; they cook fast, so watch carefully. When they come off the grill, slather them with some of the other half of the garlic-paprika sauce.

Transfer the tenderloin to a cutting board, reserve the juices, and slice on the bias. Pour the reserved juices into the remaining garlic-paprika sauce and stir to combine. Arrange the tenderloin on plates, top with the shrimp, and drizzle with the sauce and some additional olive oil; sprinkle on some torn basil leaves.