Grilled Herbed Pork Tenderloin
Ingredients
The pork
-
2
pieces
pork tenderloins, about 1 lb (454 g) each, silver skin removed
The herb marinade
-
½
cup
extra-virgin olive oil
-
½
cup
fresh orange juice
-
¼
cup
white wine vinegar
-
1
tbsp
Worcestershire sauce
-
½
cup
chopped cilantro
-
3
pieces
green onions, finely chopped
-
2
pieces
jalapeno peppers, seeded and finely chopped
-
2
pieces
dry shallots, minced
-
2
tbsp
finely chopped fresh thyme
-
2
tbsp
minced fresh ginger root
-
2
tbsp
coconut sugar
-
1
tsp
salt (Himalayan salt recommended)
-
1
tsp
ground black pepper
-
½
tsp
ground allspice
-
⅛
tsp
ground cloves
Instructions
- Combine all ingredients for the herb marinade in a large bowl and stir well.
- Place pork tenderloins in a non-reactive baking dish and pour about ⅔ of the marinade over them.
- Toss the tenderloins to coat evenly, cover with plastic wrap, and refrigerate for 24 to 48 hours.
- Preheat the grill to medium-high heat (about 400°F) and take the reserved marinade out of the refrigerator.
- Remove tenderloins from the marinade, brush off excess herbs, and discard the used marinade.
- Grill the tenderloins for 15 to 20 minutes, turning 3 to 4 times, until a meat thermometer reads 145°F.
- Transfer cooked tenderloins to a plate, spoon reserved marinade over them, and tent with aluminum foil.
- Allow to rest for 10 minutes, then slice into thick medallions and serve with more herb marinade.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
25g
Total carbohydrates
9g
Total protein
31g
Sodium
507mg
Cholesterol
97mg
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