Grilled Lemon-Pepper Pork Tenderloin

Name: Grilled Lemon-Pepper Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons coarse ground pepper; 1 teaspoon grated lemon peel; 0 teaspoons dried thyme or marjoram leaves; 1 teaspoons paprika; 680 grams pork tenderloins (about each); 1 teaspoons seasoned salt; 2 teaspoons olive or vegetable oil

You can never have too many main course recipes, so give Grilled Lemon-Pepper Pork Tenderloin a try. This recipe serves 6. One serving contains 149 calories, 23g of protein, and 5g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up seasoned salt, vegetable oil, paprika, and a few other things to make it today. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

Heat coals or gas grill for direct heat. In small bowl, mix all ingredients except pork and oil.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Grill

Bowl

Brush oil over all sides of pork. Rub lemon peel mixture over pork.

Ingredients you will need

Lemon Peel

Pork

Cooking Oil

Dry Seasoning Rub

Cover and grill pork over medium-low heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160F.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Remove pork from grill; cover with foil.

Ingredients you will need

Pork

Equipment you will use

Grill

Aluminum Foil

Let stand 5 to 10 minutes before slicing.

Equipment

Ingredients

Servings:

1teaspoons

coarse ground pepper 1teaspoon

grated lemon peel 0teaspoons

dried thyme or marjoram leaves 1teaspoons

paprika 680grams

pork tenderloins (about each)1teaspoons

seasoned salt 2teaspoons

olive or vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celia Pioneer Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.