Herb Grilled Pork Tenderloin

Name: Herb Grilled Pork Tenderloin
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp canola oil; 5 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage; 1 Tbsp minced fresh thyme or 1 teaspoon dried thyme; 3 garlic cloves, minced; 3 Tbsps honey; 3 Tbsps lemon juice; 118 milliliters sherry or reduced-sodium chicken broth; 3 Tbsps reduced-sodium soy sauce; 907 grams pork tenderloins each)

If you want to add more gluten free and dairy free recipes to your recipe box, Herb Grilled Pork Tenderloin might be From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of pork tenderloins, canolan oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. Grilled Herb Pork Tenderloin with Grilled Peaches, Herb Crusted Grilled Pork Tenderloin with Crispy Shallots, and Herb Crusted Grilled Pork Tenderloin with Crispy Shallots are very similar to this recipe.

Instructions

In a small bowl, combine the first nine ingredients.

Equipment you will use

Bowl

Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.

Ingredients you will need

Marinade

Pork

Equipment you will use

Ziploc Bags

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.

Ingredients you will need

Cooking Oil

Marinade

Equipment you will use

Paper Towels

Grill

Tongs

Frying Pan

Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade.

Ingredients you will need

Marinade

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Let stand for 5 minutes before slicing.

Equipment

Ingredients

Servings:

bay leaf 1Tbsp

canola oil 5teaspoons

minced fresh sage or 1-1/2 teaspoons rubbed sage 1Tbsp

minced fresh thyme or 1 teaspoon dried thyme 3

garlic cloves, minced 3Tbsps

honey 3Tbsps

lemon juice 118milliliters

sherry or reduced-sodium chicken broth 3Tbsps

reduced-sodium soy sauce 907grams

pork tenderloins each)

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin can be paired with Pinot Noir, Malbec, and Sangiovese. 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. One wine you could try is Moet & Chandon White Star (). It has 4.6 out of 5 stars and a bottle costs about 14 dollars.

Moet & Chandon White Star ()

White Star is a softer champagne. It is well balanced and harmonious, with subtle aromas of warm toast and gingerbread. The finish is sustained with a hint of honey.