Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Grilled Rosemary Pork Tenderloin
Grilled Rosemary Pork Tenderloin
Grilled Rosemary Pork Tenderloin
Pork is marinated in Garlic, rosemary, thyme and mustard then grilled over a hot charcoal fire.
Recipe By:
The Food Channel
Prep
N/A
|
Total
N/A
|
Serves
4-6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
BBQ and Grilling
Pork
Email
Ingredients
Grated zest of 1 lemon
3/4
cup
freshly squeezed lemon juice (4 to 6 lemons)
1/2
cup
good olive oil, plus extra for brushing the grill
6
cloves
garlic, mashed
1 1/2
tablespoons
minced fresh rosemary leaves
1
tablespoon
chopped fresh thyme leaves
2
teaspoons
Dijon mustard
Kosher salt
2
pork
tenderloins (1 to 1 1/2 pounds each)
Freshly ground black pepper
Instructions
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, 2 teaspoons salt in a sturdy 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours.
When you’re ready to cook, build a charcoal fire or preheat grill. Brush the cooking grate with oil to prevent the pork from sticking.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown all sides, for 15 to 25 minutes (depending on the heat of the grill) until the meat registers 137 degrees on the thickest part. Transfer the tenderloins to a platter and cover with aluminum foil.
Season with salt and pepper.
Allow to rest for 10 minutes. Carve in half-inch thick diagonal slices and serve warm
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Roast Pork with Fennel Pollen
Italian Grilled Steaks with Bruschetta Tomatoes
Pork Chile Verde
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables
Pork chops in a rich, flavorful sauce served with yard long beans, garlic and bell peppers.
Luscious Thai Chicken Pineapple Curry
Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine explained.
Mussels In Coconut Milk Curry
Recipe combines fresh mussels, groundnut oil, Thai green curry paste, turmeric, coconut milk, kaffir lime leaves, palm sugar, basil leaves.
Nam Prik Pao - Thai Chile Paste
Here is a Thai Chile Paste recipe to make at home if you don't have east access to Thai products or you just prefer to make your own.