Grilled Pork Tenderloin with Soy-Dijon Dressing

Dressing2 egg yolks 1/4 cup sherry vinegar1 teaspoon soy sauce1 teaspoon Dijon mustard1 cup salad oil1 tablespoon honey3 rosemary sprigsSalt and pepper to tasteTenderloin1 teaspoon oil1 clove garlic, minced1 shallot, minced1 cup dried French lentils3 cups chicken stock (chicken broth can substitute)Salt and pepper to taste 1/2 pound fresh Brussels sprouts1 large apple2 tablespoons butter1 1/2 pound pork tenderloin, silver skin removedFor the dressing: A day ahead, place yolks, sherry vinegar, soy sauce and mustard in blender. Turn on low and slowly drizzle in the salad oil until it begins to thicken. (You may not need entire cup of oil.) Add honey and blend thoroughly. Remove leaves from rosemary sprigs and finely chop. Pulse into dressing. Season to taste with salt and pepper. Refrigerate overnight.The recipe will make more than needed for the four portions of pork, but it also makes a nice salad dressing and will keep for a week in the refrigerator. This dressing recipe is best made a day ahead so the rosemary has time to infuse its flavor.For the tenderloin: In large sauce pot over medium heat add oil and sweat garlic and shallots. Add lentils and chicken stock and bring to a boil. Season with salt and pepper. Reduce to a simmer and cook until lentils are soft, about 30 minutes. Drain off excess liquid.Meanwhile, trim the Brussels sprouts and cut in half. Peel apple, remove core and cut into medium dice. Heat butter in sauté pan; add sprouts and apples and sauté over medium high heat until there is a little color on the sprouts, 1 to 2 minutes. Reduce heat to low and continue to cook until desired tenderness.Heat grill to medium high. Season pork well with salt and pepper and cook to desired doneness, turning to brown all sides.To serve: Slice pork tenderloin. Toss together apples, sprouts and lentils. Place in center of plate. Lay sliced pork atop lentils. Drizzle with dressing.Serves four.Stephanie Izard, Scylla, Chicago