We’re having unseasonably warm weather here in central Connecticut, and I am loving it. Today, we beat the record high of seventy-five degrees and went up to eighty degrees to set a new record. I know some would complain that we aren’t having spring and have skipped straight to summer, but Saturday it is supposed to cool down to a high of fifty-nine degrees. The weather in New England being what it is, I decided to make good use of the grill while the nice weather lasts.
Pork tenderloin isn’t always the first thing that comes to mind when one decides to put protein on a grill. The good news is that pork tenderloin grills fantastically with very little effort. I marinated this in a really flavorful mixture of olive oil, garlic, and herbs. Plan ahead, as this really should marinate for twenty-four hours before grilling so it has the best flavor. The key to not serving a dry pork tenderloin (or really any meat), is to let it rest, covered in aluminum foil, for about ten minutes so the juices redistribute back into the meat instead of running out onto the cutting board. Your cooking time may vary due to the actual size of your tenderloin or the heat of your grill, so I recommend using an instant read thermometer and removing the meat from the grill when it reaches an internal temperature of 150 degrees. This was a great dinner, and a great way to take advantage of the great weather we’re having.
Grilled Pork Tenderloin
- 1 lb. pork tenderloin
- 3 cloves garlic, chopped
- 1 tsp. salt
- 1 tsp. dried rosemary
- 1 tsp. black pepper
- 1/4 C. olive oil
- 4 Tbs balsamic vinegar
In a bowl large enough to hold the pork tenderloin, mix all ingredients except for the pork tenderloin and whisk to combine.
Add the pork tenderloin to the bowl and toss to coat in the marinade.
Cover and refrigerate for twenty-four hours.
When ready to grill, heat the grill to medium-high heat.
Place the tenderloin onto the grill and leave it for five minutes.
Roll the tenderloin 1/4 turn and leave it for five minutes.
Continue until all four sides have been grilled for five minutes, then leave it on the grill until a thermometer inserted in the middle reads 150 degrees.
Remove the tenderloin from the grill and place it on a cutting board.
Cover with aluminum foil and allow it to rest for ten minutes.
Slice the pork tenderloin into roughly 1/2 inch slices before serving.
Makes 4 (3 oz. each) servings.
Source: Diana Dishes original