Grilled Pork Tenderloin with Onion Marinade
Experience the authentic flavors of Idar-Oberstein with this delightful recipe for Grilled Pork Tenderloin. Originating from my hometown in Germany, this dish is prepared using traditional grilling methods over hardwood fire. By hanging the meat from a metal tripod over a fire pan, the pork absorbs a wonderfully smoky flavor that is complemented by a savory onion and garlic marinade. While this recipe is versatile enough to be adapted for various meats, the succulent tenderness of pork tenderloin shines through as our personal favorite. Perfect for a cozy gathering or a special occasion, this dish serves two and is sure to impress with its rich taste and inviting aromas. Remember, the spice measurements are designed for one pound of meat, ensuring you can effortlessly adjust the serving size. Let this recipe take you on a culinary journey to the heart of Germany!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Pork Tenderloin
1 lb (trimmed of any excess fat)
Yellow Onion
1 large (finely chopped)
Garlic Clove
1 clove (minced)
Salt
4 pinches (to taste)
Black Pepper
4 pinches (to taste)
Instructions
1
In a mixing bowl, combine the finely chopped onions, minced garlic, salt, and black pepper, using your hands to mix and squeeze the onions until they release their juices.
2
Place a portion of the marinade mixture in a shallow dish or resealable bag, then lay the pork tenderloin on top. Generously cover the meat with the remaining marinade to ensure it is well coated.
3
Cover the dish or seal the bag and refrigerate the pork for a marinating period of at least 3 hours but no longer than 6 hours—this prevents the onions from turning bitter.
4
Prepare your grill by building a hardwood fire and allowing it to burn down until it achieves a steady cooking temperature.
5
Once the grill is ready, remove the pork tenderloin from the marinade, allowing excess marinade to drip off.
6
Place the pork on the grill, cooking it until it reaches your desired level of doneness, while ensuring that you do not overcook it. For tenderloin, take it off when it is still slightly flexible when pressed.
7
Transfer the grilled tenderloin to an oven-safe dish, cover it with aluminum foil, and let it rest in a preheated oven at 200°F (93°C) for about 10 minutes. This resting period helps the juices redistribute and enhances the tenderness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Pork Tenderloin with Onion Marinade?
It is a traditional German dish from Idar-Oberstein featuring pork marinated in a savory onion and garlic mixture and grilled over hardwood.
Where does this recipe originate?
This recipe originates from Idar-Oberstein, a town in Germany known for its traditional metal tripod grilling methods.
What kind of meat is best for this recipe?
While versatile, pork tenderloin is the preferred choice for its succulent tenderness.
What ingredients are used in the marinade?
The marinade consists of finely chopped yellow onions, minced garlic, salt, and black pepper.
How is the onion marinade prepared?
Combine chopped onions, minced garlic, salt, and pepper in a bowl, then squeeze the onions by hand until they release their juices.
How long should the pork marinate?
The pork should marinate for at least 3 hours but no more than 6 hours.
Why shouldn't I marinate the pork for more than 6 hours?
Marinating longer than 6 hours can cause the onions to turn bitter, which negatively impacts the flavor of the meat.
What is the traditional grilling method for this dish?
Traditionally, the meat is hung from a metal tripod over a hardwood fire pan to absorb smoky flavors.
What fuel is recommended for grilling?
Hardwood is recommended to provide a wonderful, authentic smoky flavor.
How many servings does this recipe provide?
This specific recipe is designed to serve two people.
What amount of meat is the ingredient list based on?
The spice and marinade measurements are specifically designed for one pound of meat.
How do I know when the pork tenderloin is cooked?
The pork is done when it remains slightly flexible when pressed; be careful not to overcook it.
Does the meat need to rest after cooking?
Yes, resting helps the juices redistribute throughout the meat, enhancing its tenderness.
How should the grilled pork be rested?
Place it in an oven-safe dish, cover with aluminum foil, and let it rest in a 200°F (93°C) oven for about 10 minutes.
Should I trim the pork before cooking?
Yes, the pork tenderloin should be trimmed of any excess fat before you begin the marinating process.
What type of onion is used in the marinade?
The recipe calls for one large yellow onion, finely chopped.
How much garlic is required?
The recipe uses one minced garlic clove per pound of pork.
What amount of salt and pepper is recommended?
It uses 4 pinches each of salt and black pepper, or you can adjust to your taste.
Can the marinade be used for other types of meat?
Yes, the onion and garlic marinade is versatile enough to be adapted for various meats.
What provides the smoky flavor in this dish?
The smoky flavor is absorbed from the hardwood fire used during the grilling process.
Is this an authentic German recipe?
Yes, it is an authentic dish originating from the hometown of the recipe creator in Germany.
How do I prepare the grill for the meat?
Build a hardwood fire and allow it to burn down until it achieves a steady cooking temperature.
Should the marinade be removed before grilling?
Yes, remove the meat from the marinade and allow any excess to drip off before placing it on the grill.
What is the purpose of the metal tripod?
The metal tripod allows the meat to hang over the fire pan for even cooking and better smoke infusion.
What is the flavor profile of this dish?
It features a savory onion and garlic profile with a distinct smoky finish from the hardwood.
How do I scale this recipe for more people?
The recipe is based on a one-pound meat ratio, so you can easily multiply the ingredients based on the total weight of pork.
Is this dish suitable for a special occasion?
Yes, its rich taste and inviting aromas make it perfect for both cozy gatherings and special occasions.
Can I use a regular grill instead of a tripod?
Yes, you can adapt the recipe for a standard grill, though hardwood is still recommended for the best flavor.
What should the texture of the onions be in the marinade?
The onions should be finely chopped and squeezed until they are wet with released juices.
What is the resting temperature for the oven?
The oven should be preheated to 200°F (93°C) for the resting phase.