Friday, 04 October 2013 07:54

Grilled Pork Tenderloin

 

Grilled Pork Tenderloin

Serves 6-8

 

1/4 cup olive oil

1/2 cup balsamic vinegar

3 cloves garlic, minced

1/2 Tbsp. dried Herbs de Provence

2 lbs. pork tenderloin

Sea salt and pepper, to taste

 

Place olive oil, balsamic, garlic, herbs and pork in a large re-sealable plastic bag or shallow baking dish. Allow meat to marinate for 2 to 3 hours in the refrigerator.

 

Heat the (indoor or outdoor) grill. Remove meat from marinade and pat dry with a paper towel. Discard marinade juices.

 

Sprinkle tenderloin with salt and pepper on all sides and grill meat until the middle inside of the pork is an internal temperature of 145°F. Note: if the outside of the pork is getting too cooked, without the inside getting to the right temperature, you can transfer the pork to a cookie sheet covered with a little olive oil and roast the tenderloin at 350 degrees F until it is able to reach the proper cook temperature.  Set aside to rest for 5 minutes.

 

Slice into medallions and serve with mashed potatoes and wine sauce.

 

 

Dark Cherry Wine Sauce

 

2 Tablespoons olive oil
2 cloves garlic, minced
1 Cabernet Sauvignon
wine

1 cup vegetable stock
1 bouquet garni

1 pound frozen dark cherries, chopped
salt, pepper and sugar to taste

 

Heat oil in a saucepot and sauté garlic.  Add wine, stock, cherries, and bouquet garni.  Simmer until liquid is reduced in half.  Add salt, pepper and sugar to taste.

 

Read 1919 times Last modified on Monday, 02 December 2013 10:41