Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, June 12, 2009

Kick Off to Summer BBQ -- Grilled Pork Tenderloin

Join Debbie at Mountain Breaths for her Kick Off to Summer BBQ! It's time to fire up the grill for all sorts of delectable treats.

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.

Herb Marinated Pork Tenderloin
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
Kosher salt
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.


Blondie's Journal said...

Wonderful Martha! I adore Ina Garten so I trust this recipe will turn out delishious. Your photos sure make it look mouthwatering!!

I would love to hear about some of your veggie grilling recipes. I have done a little, both directly on the grill and either in a foil pan or wrapped in foil. I'd love to hear about some marinades, herbs and spices or sauces you use with your grilled veggies.


Bumble Bee Cottage said...

Hi Martha, Ooh I love a good marinade; they impart so much flavour and are so quick and easy. It also means you have to be organised and marinate you meat overnight/hours before so there is never that dreadful questions ‘What for dinner Mum?’ Thanks for the tip about the crystallised ginger. I’ll write it in my recipe book so I remember to try it next time I make gingernuts. Have a great weekend.

Debbie@Mountain Breaths said...

Oh, this is definintely a winner! I've only made it once, so I'm glad you gave me the inspiration to make it again (soon).

I'm so glad you joined us for the Kick Off to Summer event.

Martha, I look forward to your secret garden tour :-)

Keetha Broyles said...

That looks very yummy - - - I do love pork!!!

Foley said...

I've never done a tenderloin on the grill - but if it's Ina's recipe I'll have to give it a try!!! Looks really delicious!

Marsha said...

Tenderloin on the grill is a favorite here too and your recipe is slightly different than our's so I will definitely be trying it soon! (have to give my poor little rosemary plant a chance to recuperate after I used too much of it last week).

Looking forward to seeing more of your BBQ recipes over the summer - the grill is our main method of cooking too.

Wonderful post - beginning to end!

SavoringTime in the Kitchen said...

I love pork tenderloin on the grill also! I've never tried Ina's recipe but it sounds terrific.

Mary Bergfeld said...

I just plain love pork tenderloin, but I don't have a lot of recipes where it is grilled. Yours is a much welcomed addition to my stash. Thanks, Martha. This looks really good.

imjacobsmom said...

Martha, my mouth is watering. I may have to run quickly to Sam's Club to BBQ this today. I haven't tried Ina's marinade yet, but I'm sure going to give it a try. ~ Robyn

Anonymous said...

How good this sounds. Great photos, they make me hungry. I am going to try this marinade the next time I do pork.

Carol said...

Great kick-off to summer, especially with an Ina recipe! Looks fantastic! Super post!

The Tablescaper said...

That looks wonderful. I tend to cook pork in the winter, but that looks delicious. I'll have to try it.

Karen at Nittany Inspirations said...

Thanks for sharing this. We are always on the look out for good food grilled. We tend to get in a rut and have the same stuff over and over. That's why I love these food blogs.

Pondside said...

I just looked at this recipe last night, as pork tenderloin is one of our favorites. I'll definitly have to try it.
I'm loving the Back to Basics book and have a box of phyllo thawing on the counter for Ina's quick cimamon buns.

Suzy said...

Looks and sounds delicious! Very versatile too since you can mix up the herbs. I did pork loin this weekend as well. Nice post!

A Grain of Salt said...

Thank you... I was planning to make pork tenderloin for company next week. I've never grilled it. This will be perfect.