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Grilled Pork Tenderloin

Grilled Pork TenderloinFor whatever the reason, the air last night was perfumed with backyard barbeques.  I love that smell.  A simple sign our neighbors were venturing outside and grilling.

  We were connecting once again with our neighbors with a casual wave of a hand or nod.  Pork tenderloin, also known as pork fillet, is one of our favorite dishes to cook on the barbeque.  It’s a lean, tender, and juicy cut of meat.  Grill it with a simple seasoning of sea salt and freshly ground black pepper or tart it up with marinades and BBQ sauces.

My go-to meat marinade is made with minced rosemary, garlic paste, anchovies, and olive oil.  This marinade is so easy to make and pairs well with beef, chicken or lamb.  As I was gathering the marinade ingredients, I was also prepping for grilled pepper salad (recipe to be posted later).  Sun-dried tomatoes sat on the counter and was one of the ingredients for the pepper salad.  I decided a couple of the tomatoes minced up would be lovely in the marinade.  It would give an added zip to the earthy-toned marinade.

Pork tenderloin is easily served at a dinner party or for a casual week-night dinner.  I’ve stuffed it, grilled it, roasted it…a lean cut of meat I never tire of.

Serves 2 to 4
3/4 to 1 lb. pork tenderloin
1 to 2 tablespoons rosemary, minced
1 large clove of garlic, smashed into a paste
2 anchovy fillets, minced
splash of olive oil
1 tablespoon sun-dried tomatoes, minced

mezzulunaOn a plate large enough to fit the pork tenderloin, add rosemary, garlic, anchovy and tomatoes. Stir to combine and add a splash of olive oil. You only want enough to make a soft, slightly runny, paste. Season with freshly ground black pepper and add tenderloin.  Massage the marinade into the meat and allow to sit at room temperature for half an hour.

marinated pork tenderloinFire up the barbeque until the temperature reaches 350f.  Grill tenderloin 5 minutes (lid closed) then flip over and grill for another 5 minutes.  At this point you can either turn the heat off and let the meat sit (lid closed) for a further 5 minutes (until the internal temperature reaches to 145 to 150f) OR do what Mr. S did.  Slice the meat into chunks and grill 1 to 2 minutes per side.  This eliminates any guesswork and worry of whether the meat is cooked.  Plus, you get lovely grill marks…bonus!

The Culinary Chase’s Note:  Add a bit of heat to the marinade with a pinch or two of chili pepper flakes.  Leftover meat chopped up goes well tossed into a salad, omelet, fajita.  Enjoy!

Grilled Pork Tenderloin
 
Prep time
10 mins

Cook time
12 mins

Total time
22 mins

 

For whatever the reason, the air last night was perfumed with backyard barbeques. I love that smell. A simple sign our neighbors were venturing outside and grilling. We were connecting once again with our neighbors with a casual wave of a hand or nod. Pork tenderloin, also known as pork fillet, is one of our favorite dishes to cook on the barbeque.
Author: The Culinary Chase
Recipe type: grilling pork
Serves: 2 to 4

Ingredients
  • ¾ to 1 lb. pork tenderloin
  • 1 to 2 tablespoons rosemary, minced
  • 1 large clove of garlic, smashed into a paste
  • 2 anchovy fillets, minced
  • splash of olive oil
  • 1 tablespoon sun-dried tomatoes, minced
Instructions
  1. On a plate large enough to fit the pork tenderloin, add rosemary, garlic, anchovy and tomatoes. Stir to combine and add a splash of olive oil. You only want enough to make a soft, slightly runny, paste. Season with freshly ground black pepper and add tenderloin. Massage the marinade into the meat and allow to sit at room temperature for half an hour. This allows the flavors to develop.
  2. Fire up the barbeque until the temperature reaches 350f. Grill tenderloin 5 minutes (lid closed) then flip over and grill for another 5 minutes. At this point you can either turn the heat off and let the meat sit (lid closed) for a further 5 minutes (until the internal temperature reaches to 145 to 150f) OR do what Mr S did. Slice the meat into chunks and grill 1 to 2 minutes per side. This eliminates any guesswork and worry of whether the meat is cooked. Plus, you get lovely grill marks…bonus!
Notes
The Culinary Chase’s Note: Add a bit of heat to the marinade with a pinch or two of chili pepper flakes. Leftover meat chopped up goes well tossed into a salad, omelet, fajita. Enjoy

 

The post Grilled Pork Tenderloin appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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