Thursday, May 31

Grilling The Other White Meat.......Pork Tenderloin!

Balsamic-Rosemary Grilled Pork Tenderloin

Boneless pork tenderloin has a lot going for it. With minimum fat and no bone,
this cut is pure meat with good flavor and versatility.
Here's an easy marinade that compliments lean pork tenderloins beautifully. The dish is simple
enough for a weekday supper but tasty enough for company. Consider grilling an extra
tenderloin or two, 
they are also terrific sliced and served cold the next day.


For the balsamic-rosemary marinade:

  • 2/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 Tbs. soy sauce
  • 4 1/2 tsp. firmly packed golden brown sugar
  • 3/4 tsp. freshly ground pepper
  • 1/2 cup finely chopped fresh rosemary
  • 5 garlic cloves, chopped
  • 2 pork tenderloins, about 2 1/2 lb. total,
  • Salt, to taste


To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth. Place the tenderloins in a nonreactive dish and pour the marinade over them. Cover and let stand at room temperature, turning occasionally, for up to 2 hours.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade.

Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Sear for 7 minutes and turn the meat over and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy).                                                            
Insert a *remote thermometer into the thickest part of the tenderloin and set the desired temperature. When it reaches 140°F and beep, beep, you, take it off of the grill immediately. The temperature will rise another 5° to 10°F while the meat is resting.
Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Carve into slices across the grain and at an angle to the cutting board. Season with salt. Serve the tenderloins hot, warm or at room temperature.  Serves 4 to 6.
* If you do not have a reliable meat thermometer try the "7-6-5" METHOD FOR GRILLING PORK TENDERLOIN. This refers to the amount of time each side gets seared, with the burners on high heat: seven minutes on the first side, six minutes on the second side, and then five minutes with the grill turned off and the lid closed. The method is surprisingly reliable. Here's how the timing works:  
Sear the first side for 7 minutes,
over direct, high heat. 
Keep the grill covered.


Finally, turn off your grill and keep the
lid closed. Let your tenderloin set for
5 minutes, with no fire and covered.

Next grill 6 minutes on the second side.
Keep your grill hot so that your whole
tenderloin gets nicely seared.

Remember to wrap or cover with foil and let the Pork Tenderloin rest an additional 5 minutes.
The instant read or remote meat thermometer is best, there is NO guessing involved, but this
is a simple alternative if you are without one. You might be out in the woods camping....who knows! Have fun and.........


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