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
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.