Thursday, August 6, 2009

Grilled Pork with Herbs and Red Wine Vinegar

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
Combine the ingredients for the marinade in a large ziploc bag. Transfer the pork to the bag, massaging the marinade gently into the meat. Refrigerate at least 30 minutes, and up to several hours.

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.