Friday, August 6, 2010

Grilled Herbed Pork Tenderloin

This is another SUPER easy meal - blend everything together, marinade, and grill. Plus, it tastes awesome!! We sliced up some zucchini from the garden, sprinkled it with TS seasoning salt, and grilled it right along with the pork. It was delish!


1/4 cup fresh oregano leaves
1/4 cup fresh sage leaves
1/4 cup fresh orange juice (I cheated and just used the stuff in the carton)
1/4 cup honey
1 tbsp. coarsely ground black pepper
1/4 tsp. salt
2 tbsp. grated lemon rind
2 tbsp. olive oil
4 (or more) cloves garlic, peeled
2 (heaping) tbsp. dijon mustard
1 pork tenderloin


Combine first five 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 at least 2 hours (the longer the better), turning occasionally.

Prepare grill.

Remove pork from marinade (discard marinade). Place pork on grill rack and cook for 25 minutes or until a meat thermometer reads 150 degrees, turning pork after 15 minutes. Remove from grill, cover with foil and let stand for 10 minutes before slicing.

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