This sounds like a tasty and healthy treat during the holidays. The protein should hopefully offset all the carbs we'll be consuming in the form of cookies, cakes, candies, etc. We won't be trying it for at least a while, as we have been having pork tenderloin for 3 of the last 4 nights. Our company the other night didn't eat enough so we've been trying to finish. We baked it and it turned out nice and juicy, but this grilled recipe sounds good.
RecipeNutrition InfoComments 0Chef's View
Pork tenderloin is a lean boneless piece of meat that is usually sold in packages of two. Here, we’ve prepared both tenderloins with a garlic-rosemary rub, which gives a blast of flavor and forms a nice crust on this tender meat.
- 3 tablespoon oil, olive, extra-virgin
- 3 clove(s) garlic chopped
- 1 small shallot(s) chopped
- 1 tablespoon rosemary, fresh minced
- 2 whole pork, tenderloin (1 3/4 pounds total), trimmed
- salt to taste
- For garlic rub:
- 1Puree oil, garlic, shallot and rosemary in blender or food processor until smooth, scraping down jar of blender as needed.
For pork: :
- 2Heat grill to high; lightly oil grate. Pat tenderloins dry with paper towel; sprinkle with salt. Using your hands, rub tenderloins with garlic mixture. Place on grill until browned on three sides; about 4 minutes per side. Turn to final side of loins; grill 3 minutes, until a meat thermometer inserted in thickest part registers 145°F. Meat should be slightly pink in center. Transfer to cutting board; cover with foil and let rest 5 minutes. (The meat will finish cooking during this resting time.) Slice crosswise into 1" thick pieces.
Tip: Cover the grill during cooking if using a gas grill. Leave uncovered if using charcoal, and move tenderloin to a cooler section of the grill for 2 additional minutes at the end of cooking time.
Source: South Beach Diet Online Exclusive