I have already professed my love for grilled pork tenderloin... and the love affair continues after this meal. The meat was so flavorful and juicy. This would be a great meal to serve company; you can marinate the meat ahead of time and then just throw it on the grill when you're ready to eat. 20-30 minutes later, you have a perfectly grilled pork tenderloin!
This recipe was from Cook's Illustrated, another one of my favorites, but it was for pork cutlets. I just adapted the marinade to my liking and used it for a pork tenderloin instead, as we prefer that cut.
Grilled Pork Tenderloin with Herbs and Red Wine Vinegar
marinade adapted from Cook's Illustrated, Summer Grilling 2009
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 2 medium garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary leaves
- 2 teaspoons fresh oregano leaves
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 pork tenderloin, trimmed of fat and membrane removed
Prepare grill, and grill tenderloin until meat thermometer registers 140-45, turning once. Remove from grill and cover with a foil tent for 15 minutes. Slice and serve.