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Pork tenderloin
Stroller Envy

Grilled Pork Tenderloin

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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. Whisk ¼ cup oil, 3 minced garlic cloves, 2 tablespoons Dijon, 1 tablespoon fresh rosemary (or 1 teaspoon dried), 1 tablespoon fresh thyme (or 1 teaspoon dried), juice of 1 lemon, 1 teaspoon salt, and ½ teaspoon black pepper in a small bowl.
  2. Place 2 pork tenderloins, about 1-1½ pounds each, in a large zip-top bag or shallow dish.
  3. Pour marinade over pork; turn to coat evenly.
  4. Seal; refrigerate at least 30 minutes or up to 4 hours for maximum flavor.
  5. Keep the pork refrigerated while preheating the grill.
  6. Preheat grill to medium-high, about 400°F.
  7. Remove pork, shaking off excess marinade; discard marinade.
  8. Grill 15-20 minutes, turning every 5 minutes, until nicely charred on all sides and 145°F internally.
  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 favorite low-carb sides, such as roasted vegetables or a fresh salad.
  12. Drizzle with accumulated resting juices.

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.