Marinated Pork Tenderloin Recipe
In the South, our love and appreciation for pork and grilling runs deep. Luckily, you get to enjoy both with this Marinated Pork Tenderloin dish. Better yet, it keeps you out of a hot kitchen this summer, giving you the option to trade in the oven for the outdoor grill. In this recipe, a searing hot grill imparts smoky flavors and allows the rich, pungent marinade to marry well with the pork tenderloin. Whether you prepare this recipe in advance for a quick and easy weekday dinner or on the weekend for a backyard gathering, each delicious slice will have you and your guests begging for more. Don’t be alarmed by the cook time. The total active cook time for this recipe is actually 30 minutes, with 8 hours designated for chilling the meat prior to putting it on the grill. This means the pork gets an overnight stay in the refrigerator in order for the marinade to set properly. Cost aside, the preparation of this grilled pork tenderloin is also incredibly easy. The simple marinade mixture is made with basic pantry ingredients whisked together in a small bowl. Once the marinated meat has set for 8 to 12 hours, the tender tenderloins are ready to grill, slice, and serve. You’ll soon discover why our second-favorite white meat deserves a place on your dinner table this summer.
Active time: 30 minutes
Total time: 8 hours 30 minutes
Yields: Serves 6 (serving size: about 5 oz.)
1/4 cup olive oil
3 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon red pepper flakes
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 (1-lb.) pork tenderloins
Whisk together the olive oil, garlic, rosemary, parsley, red pepper, salt, and pepper. Place pork tenderloins in 13- x 9-inch baking dish, and coat evenly with olive oil mixture. Cover and chill 8 to 12 hours.
Preheat grill to medium (about 400°F). Grill tenderloins, covered with grill lid, until a meat thermometer inserted into thickest portion registers 140°F, 6 to 8 minutes on each side. Let stand 10 minutes. Cut into 1/2-inch slices, and serve immediately.
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