It's one of my favorite cuts of meat. There are so
many variations that give it completely different
flavors. It's easy, fast, and delicious. Here's one.
There are always two pork tenderloins in a package.
It will serve 6. Most of the time I grill both of them
for the two of us. This way, I have another dinner
for later in the week or sandwiches for lunch.
Leftovers also make a great filling for burritos.
Combine the marinade ingredients.
I had fresh rosemary and thyme on hand
so I added those. You can use dried if you like.
Coat the tenderloins well, cover and marinate if
you have the time. Several hours is good enough.
You could do this in the morning.
Grill over hot grill for about 15 minutes, turning a
few times until glazed. Do not overcook.
It will still be pink in the middle when you
take it off the grill. Cover lightly with foil to
keep warm and let rest for 10 minutes.
It will continue cooking as it rests.
Slice diagonally and dip each slice into the
juices to plate and serve.
Good served with mashed potatoes, green
vegetable or salad.
If you don't have a grill, you can roast them in a
very hot 450 oven for about 18-20 minutes.
Balsamic Grilled Pork Tenderloin
2 pork tenderloins
4 cloves garlic, minced
2T balsamic vinegar
2T olive oil
2t coarse salt
2 sprigs fresh rosemary
2 sprigs fresh thyme
Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.
Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.
also see: Pork Tenderloin en Croute'
Pork Tenderloin in a Golden Herb Crust
Pork Tenderloin Stir Fry with Linguini
in a Basil Cream Sauce