Herbed, Grilled Pork Tenderloin

Makes 4-6 servings

3 pork tenderloins, 10-12
oz each
3 Tbsp fresh rosemary,
thyme or marjoram, or
any mixture of the
Freshly ground black
1. Pat tenderloins dry with a paper towel.
Sprinkle with herbs on all sides, pressing
into meat. Season with freshly ground
black pepper.
2. Cover, and let stand for 1/2 hour or
refrigerate up to 3 hours.
3. Grill tenderloins 6 inches from very hot
fire, rotating each tenderloin a quarter turn
every 5 minutes, until cooked through, 20-
25 minutes.
4. Remove from fire and allow to stand 5
minutes. Slice crosswise into 1/2- to 3/4-
inch medallions. Serve plain or with a
raspberry jalapeno sauce, available in
food specialty stores.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close