Grilled Pork Tenderloin with Fresh HerbsRosemary and thyme are the perfect compliment for pork tenderloin that get even better after the grill adds a little char
Grilled pork tenderloin with fresh herbs is a simple, elegant dish. The fresh flavors from the rosemary and thyme are the perfect compliment to the pork that gets even better after the grill has added a little char.
Even though this is an easy dish to make, the flavors and presentation make it an excellent choice for nice dinners. It’s also an easy recipe to cut in half if you’re making dinner for two or double if you’re having a big dinner party.
Grilling Pork Tenderloin
A few things worth keeping in mind when you’re grilling a tenderloin. As a lean cut without much fat or a lot of natural flavor tenderloins work as a blank canvas for whatever flavors you want to add.
Some of our favorite flavor combinations include fresh herbs, rubs made with chili powders, and using lemon and lime juice to give the pork some bright citrus flavors as the base for delicious tacos.
To keep the pork plump and juicy take the time to brine it before grilling.
To cook the pork medium-rare to medium take the tenderloin off when the temperature is between 140ºF to 145ºF. This usually takes around 20 minutes on a medium grill.
Grilling the tenderloin over medium heat helps it develop its flavors and a nice crust while giving it the time to cook all the way through without drying it out.
A few dishes we like to serve with this recipe are Wild Rice with Butternut Squash and Dried Cherries, Grilled Cauliflower, and Creamed Corn when corn is in season.
- 2 lb pork tenderloin
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp rosemary, minced
- 2 tsp thyme, minced
- 2 clove garlic, minced
- 2 tsp olive oil
- 12 cups water
- 1 1/2 tbsp salt
- Prepare the brine by mixing the water and salt together, the tenderloins should be brined for 20 to 30 minutes before grilling.
- While the pork is taking a bath, mix the rosemary, thyme, garlic, salt, and pepper together with the olive oil. This will form a thick herb paste.
- Rub the herb mixture on the pork, covering the whole tenderloin.
- Grill on a medium high grill for around 20 minutes, turning the pork halfway through.
- To cook the pork medium-rare to medium take the tenderloin off when the temperature is between 140ºF to 145ºF.
- Let the pork rest for a few minutes before slicing and serving.
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