Pork tenderloin is the perfect cut for grilling. It’s dressy enough to be served at an elegant dinner party, yet casual enough for weeknight supper. It’s substantial enough to be treated like red meat, yet mild enough to stand in for chicken or fish. It’s economical, healthy, readily available. Even its small size is attractive—except when you try to cook it
- 3/4 cup Sicilian Lemon White Balsamic Vinegar
- 1/2 cup Cilantro and roasted onion olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh Mexican sage
- 1 tablespoon chopped fresh cilantro leaves
- 2 teaspoons hot and sweet mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each) A rack of ribs also is good!
- Freshly ground black pepper
1. Combine the vinegar, 1/2 cup olive oil, garlic, herbs, mustard, and 2 teaspoons salt in a sturdy 1-gallon sealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
2. Preheat the Grill to 400 degrees F.
3. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper.
4. Place pork on the grill over direct high heat. Cook the first side for 7 minutes to sear. Keep the grill covered.
5. Turn pork over and grill 6 minutes on the second side, so the whole tenderloin is now nicely seared.
6. Finally, turn off the heat, keep the lid closed, and let the tenderloin rest in the hot covered grill for 5 more minutes until it reaches an internal temperature of 145° to 150°F.
- 1-1/2 cups fruit (peaches, nectarines, grapes, pineapple, mangos, tomatoes, and avocados.), cut into small dice,
- 1/3 cup cooked corn kernels
- 1/4 medium red onion, cut into small dice, or 2 scallions (white and light green parts), thinly sliced
- 1/4 yellow or red bell pepper, cut into small dice
- 1 fresh sweet banana pepper or other hot chili pepper, cored, seeded, and minced
- 1 Tbs. minced fresh cilantro
- 2 Tbs. fresh lime juice or lemon balsamic vinegar
- 1/2 tsp. ground cumin or chili powder (optional)
- Salt and freshly ground black pepper
1. Mix all the ingredients, including salt and pepper to taste, in a medium bowl. Let stand for 10 to 15 minutes to allow all the flavors to blend. Serve along side the grilled pork tenderloin and roasted red potatoes.