July 25, 2017

Grilled Herbed Pork Tenderloin

Name: Grilled Herbed Pork Tenderloin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pork tenderloins (about 1lb (454g ) each, silver skin removed); 1/2 cup extra-virgin olive oil; 1/2 cup fresh orange juice; 1/4 cup white wine vinegar; 1 tbsp Worcestershire sauce; 1/2 cup chopped cilantro; 3 green onions (finely chopped); 2 jalapeno peppers (seeded and finely chopped); 2 dry shallots (minced); 2 tbsp finely chopped fresh thyme; 2 tbsp minced fresh ginger root; 2 tbsp coconut sugar; 1 tsp salt (I use Himalayan salt); 1 tsp ground black pepper; 1/2 tsp ground allspice; 1/8 tsp ground cloves

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This Grilled Herbed Pork Tenderloin is a simple dish of pork tenderloins marinated in all kinds of fresh herbs and grilled to juicy perfection!

Pork tenderloin is definitely one of my favorite meats to grill in the summertime. Not only is it ready in mere minutes, but it’s naturally lean, tender, juicy and super flavorful, too!

You really don’t need to do much to it at all to turn it into something totally delicious.

This Grilled Herbed Pork Tenderloin is a very simple dish, in which your tenderloins get marinated in all kinds of fresh herbs before to get thrown on the grill and cooked to juicy perfection!

And while the meat does need to stay in that marinade for quite an extended period of time in order to get infused with all the yummy flavors — ideally 24 to 48 hours — once that’s out of the way, all you’ll need are a few minutes to bring this beautiful dish to the table.

Granted, you will need to do quite a bit of chopping to get all those herbs ready, and I know that many of you aren’t huge fans of that, but it’s all easy stuff, really, so it won’t even take too long at all, I promise.

Once everything’s been chopped, throw the whole lot into a large bowl or glass measuring cup and stir well.

Next, place your pork tenderloins in a non-reactive baking dish that’s just big enough to accommodate them and then pour about 2/3 of that marinade you just made right over them.

The remaining marinade you’ll want to reserve to serve with the grilled meat.

Toss the meat around delicately until both tenderloins are well coated and the herbs are well distributed, then cover with plastic wrap and place in the refrigerator to marinate for at least 24 hours, or up to 48 hours.

Note that you could also use a large resealable bag to do this, if that were easier for you. Just make sure to place your bag onto a plate or dish, to collect any eventual leakage…

When you are ready to eat, preheat your outdoor grill to medium-high heat —about 400°F — and take the reserved “unused” marinade out of the refrigerator to give the olive oil a chance to get back to its liquid state while the pork is grilling.

Remove the tenderloins from their marinade and brush off most of the excess herbs. Discard any leftover “used” marinade.

Grill the tenderloins for 15 to 20 minutes, or until a meat thermometer registers 145°F; Be sure to turn your tenderloins 3 to 4 times during grilling to ensure even cooking.

Transfer the cooked pork to a plate, spoon some of the reserved “unused” herb marinade over the tenderloins and tent loosely with aluminum foil.

Allow to rest for 10 minutes then slice into thick medallions and serve with a side of rice or couscous, topped with yet more of that delicious herb marinade.

Grilled Herbed Pork Tenderloin by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

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