Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam

Ingredients

• 4  belgian endive halved lengthwise
• 0.3 teaspoon pepper black
• 2 teaspoons rosemary leaves fresh minced
• 1 large garlic clove 
• 2.5 tablespoons olive oil 
• 2 lb plum tomatoes halved lengthwise
• 1.5 lb pork tenderloin 
• 1 teaspoon pepper dried red hot
• 1.5 teaspoons salt 
• 0.3 cup sugar 

Equipment

• bowl
• knife
• pot
• grill
• kitchen thermometer
• grill pan
• cutting board
• box grater

Directions

1. Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife, then stir together 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.
2. While pork marinates, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
3. While grill is heating, set a box grater into a shallow dish, then rub cut sides of tomatoes against large teardrop-shaped holes to remove as much tomato pulp as possible (discard skins). Boil tomato pulp, sugar, red pepper flakes, and remaining 1/2 teaspoon salt in a 4-quart heavy pot, uncovered, stirring occasionally, until reduced to about 1 1/2 cups, 15 to 20 minutes.
4. Transfer tomato jam to a bowl set in a larger bowl of ice and cold water and cool to room temperature, stirring.
5. 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.
6. Transfer pork to a cutting board and let stand 5 minutes. (Internal temperature will rise to about 155°F while standing.)
7. Serve pork with endives and tomato chile jam.
8. • If you aren't able to grill outdoors, you can use a hot lightly oiled well-seasoned large ridged grill pan. Grill the pork first, then the endives, both over moderately high heat.• You can substitute 1 (28- to 32-ounce) can whole tomatoes in juice (not drained) for plum tomatoes. Break up canned tomatoes with a spoon while boiling.