Currently viewing the tag: "Grilled Pork Tenderloin"
Grilled Herbed Pork Tenderloin

Grilled Herbed Pork Tenderloin

Puréeing the marinade in a food processor allows it to really soak into the tenderloin, giving it great citrus flavor. You can also cook the tenderloin in the oven–just allow for a slightly longer cooking time, and be sure to test doneness with a meat thermometer.

Tip: Pat the tenderloin dry with paper towels before grilling to prevent flare-ups.

The quick marinade of oregano, sage, orange juice, and honey permeates this simple grilled pork tenderloin with fresh flavor. Pair with your favorite sides like potato salad, corn on the cob, or fresh tomato slices for an easy summer dinner.

Yield: 8 servings (serving size: 3 ounces pork)

 

Ingredients:

•  1/4 cup fresh oregano leaves

•  1/4 cup fresh sage leaves

•  1/4 cup fresh orange juice

•  1/4 cup honey

•  1 tablespoon coarsely ground black pepper

•  2 tablespoons grated lemon rind

•  2 tablespoons grapeseed oil

•  1/4 teaspoon salt

•  6 garlic cloves, peeled

•  2 (1-pound) pork tenderloins, trimmed

•  1/4 teaspoon salt

•  Cooking spray

 

Preparation:

1.  Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

2.  Prepare grill.

3.  Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Michel Nischan, Homegrown Pure and Simple: Great Healthy Food from Garden to Table, Cooking Light

MARCH 2006

 

 

Source: MyRecipes

 

 

INGREDIENTS:

  •  1 pound pork tenderloin,trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 3 tablespoons apricot preserves, divided
  • 4 ripe but firm fresh apricots or nectarines, halved and pitted
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons minced shallot
  • 2 tablespoons canola oil
  • 1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)

PREPARATION:

1. Preheat grill to high.

2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.

3. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.

TIPS & NOTES:

Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

NUTRITION:

Per serving: 247 calories; 10 g fat ( 1 g sat , 5 g mono ); 74 mg cholesterol; 15 g carbohydrates; 25 gprotein; 1 g fiber; 363 mg sodium; 653 mg potassium.

Nutrition Bonus: Selenium (47% daily value), Vitamin A (40% dv), Vitamin C (30% dv), Potassium (18% dv)

Carbohydrate Servings: 1

Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat

 

Source: Eating Well