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Grilled Pork Tenderloin
Stroller Envy

Grilled Pork Tenderloin

A printable version of grilled pork tenderloin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Draining, marinating or resting 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins 1 to 1 1/2 lb each, silver skin removed

Method
 

  1. In a small bowl, whisk together ¼ cup of olive oil, 3 cloves of minced garlic, 2 tablespoons of Dijon mustard, 1 tablespoon of fresh rosemary (or 1 teaspoon dried), 1 tablespoon of fresh thyme (or 1 teaspoon dried), juice of 1 lemon, 1 teaspoon of salt, and ½ teaspoon of black pepper.
  2. Place 2 pork tenderloins (about 1-1½ pounds each) in a large zip-top bag or shallow dish.
  3. Pour the marinade over the pork, turning to coat evenly.
  4. Seal and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
  5. Keep the pork refrigerated while preheating the grill.
  6. Preheat your grill to medium-high heat (about 400°F).
  7. Remove the pork from the marinade, shaking off excess (discard the marinade).
  8. Grill the tenderloins for 15-20 minutes, turning every 5 minutes, until all sides are nicely charred and the internal temperature reaches 145°F.
  9. Remove from grill when the thickest center reaches 145°F; tent loosely and rest for 10 minutes.
  10. Slice the pork into ½-inch thick medallions.
  11. Serve with your favorite low-carb sides like roasted vegetables or a fresh salad.
  12. Drizzle with any accumulated juices from the resting plate.

Notes

Equipment: grill, instant-read thermometer.
Serving size: one 8th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.