Serves 4 to 5

For the dressing:
3/4 C olive oil

1/4 C balsamic vinegar

1 T celery seeds

1 T crushed coriander seeds (or 1 1/2 t ground coriander)

1 t minced garlic

1 T sugar

2 T grainy mustard

1 t red pepper flakes, or to taste

Kosher salt and freshly cracked black pepper to taste

Main dish ingredients:
3 10- to 12-ounce pork tenderloins
2 medium red onions, peeled and cut into rounds 1/2-inch thick
10 small new potatoes, about the size of golf balls, cooked in boiling water until easily pierced with a fork, about 15 minutes
2 T olive oil
1 head of lettuce of your choice, washed, dried, and torn into pieces

1. Grill preparation: Follow instructions for porterhouse steak.

2. In a small bowl, whisk dressing ingredients together well.

3. All meat is by nature wet on the outside, and if you want it to get a good sear, you need to dry it before searing. Dry the tenderloins with paper towels and sprinkle generously with salt and pepper. Grill over the hot part of the fire, turning once or twice, for about 12 to 15 minutes, long enough to develop a brown, crusty sear on the outside. When the tenderloins are well-seared, move them to the cooler side of the grill and cook, turning occasionally, for 10 to 12 minutes longer. To check for doneness: Cut 1/4 inch into the thickest part of the tenderloin and peek inside; it should be slightly less done than you like it. When done to your liking (we like pork tenderloin just pink in the middle, which corresponds to medium), remove them from the grill, cover loosely with foil, and let rest for 10 minutes before slicing.