We grill everything -- from vegetables to meat and sometimes even fruit. As the oven is our friend in winter because that is a favorite way to cook vegetables, the grill is our friend in summer -- for meat AND vegetables!
A favorite is pork tenderloin. It's easy to do and make a great meal for the family or for company!
It's an Ina recipe -- which means that is both delicious and easy!
One small pork tenderloin is enough for the two of us plus some leftovers for lunch.
Served simply with a salad of baby greens and an herbal vinaigrette.
Adapted from Barefoot Contessa Back to Basics
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
1/2 cup olive oil, plus extra for brushing the grill
2 T. minced garlic (6 cloves)
1 1/2 T. minced fresh rosemary leaves
1 T. chopped fresh thyme leaves
2 t. Dijon mustard
2 pork tenderloins, about 1 pound each
Freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 2 t. salt in a sturdy 1 gallon Ziploc bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.
When you are ready to cook the pork, heat a charcoal or gas grill. Brush the grate of the grill with oil to prevent the pork from sticking. Remove the meat from the marinade and discard the marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15 to 25 minutes (depending on the temperature of the grill) until the meat registers 137 degrees at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice and serve warm with the juices that collect on the platter.