This simple marinade isn't overpowering and complements the delicate pork taste. Look for tenderloins on sale. Usually, there are two per pack. And don't confuse pork tenderloin with pork loin--they are two different cuts of meat, the tenderloin living up to its name--more tender. I like my pork grilled until there's just a hint of a pink blush in the center. When done (145-155-160 depending on thickness) remove from grill and place on plate. Tent with foil and allow to rest about ten minutes. Save collected juices and add a tad of water and a teaspoon of butter. Microwave just until bubbly. Slice the meat and drizzle gravy over the top.
- 2, 3/4 lb. pork tenderloins
- 1 large garlic clove
- 1/2 teaspoon coarse salt, sea salt or freshly ground salt
- 1/4 teaspoon ground pepper
- 2 teaspoons fresh rosemary, finely minced
- 1 tablespoon olive oil
Finely chop the garlic. Leaving it on the cutting board, add the salt. Using the flat end of your knife and working it back and forth, work the salt into the garlic forming a kind of paste. Or just use a mortar and pestle.
Remove to a small bowl. Add rest of ingredients and mix. Coat the entire tenderloin with the mixture. Wrap in plastic wrap. Refrigerate for several hours.
About 30 minutes before grilling, remove from refrigerator and unwrap. Keep the marinade mixture on the meat.
It there's a thin "tail" on the tenderloin, fold it under and secure with a toothpick or tie it in place to create a uniform, round tenderloin.
Pre-heat grill and cook on moderate, about 350 if using a gas grill, turning every once-in-a-while until done, anywhere from 20-30 minutes depending on thickness of meat.
Makes great sandwiches if there's any leftover.
TIP:
Enter the amount, and click "Tip" to submit!
toritto
J.P. Hart
Just An0ther 2 Cents
Erica K
l'Heure Bleue
Kate O'hehir
Salon.com
Comments
rated for your continued excellent suggestions
Joan: Yea, pork is a good deal right now. Stock up the freezer.
Jordan: I'm working on the cookbook, actually. My other site is www.13hawks.blogspot.com. A bit of a mirror image of this one, but check it out!