Herb-Infused Grilled Pork Tenderloins
Elevate your grilling game with these Herb-Infused Grilled Pork Tenderloins, inspired by the renowned Barefoot Contessa, Ina Garten. This recipe is a delightful harmony of zesty lemon, fresh herbs, and fragrant garlic that permeates each tender bite of pork. Perfect for weekday dinners or special gatherings, these tenderloins are marinated to perfection overnight, ensuring an explosion of flavor. Quick to grill, each tenderloin is juicy with a beautiful, slightly pink center, making it a foolproof choice for everyone at your table. Enjoy it warm or at room temperature, and savor the robust flavors that will have your guests asking for seconds.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Lemon zest
1 (Grated)
Fresh lemon juice
3/4 cup (Juiced from 4-6 lemons)
Olive oil
1/2 cup (Plus more for grilling)
Minced garlic
2 tablespoons (Minced (approximately 6 cloves))
Fresh rosemary leaves
1 1/2 tablespoons (Minced)
Fresh thyme
1 tablespoon (Chopped)
Dijon mustard
2 teaspoons (N/A)
Kosher salt
To taste (N/A)
Pork tenderloin
3 (Approximately 1 lb each)
Fresh ground black pepper
To taste (N/A)
Instructions
1
In a large bowl or a resealable plastic bag, combine the grated lemon zest, fresh lemon juice, olive oil, minced garlic, minced rosemary leaves, chopped thyme, Dijon mustard, and kosher salt. Mix well to create a flavorful marinade.
2
Add the pork tenderloins to the marinade, sealing the bag or covering the bowl securely. Ensure that the tenderloins are thoroughly coated in the marinade. For safety, place the bag inside a bowl to prevent any leaks.
3
Refrigerate the marinated pork for at least 3 hours or overnight for maximum flavor infusion.
4
When ready to grill, preheat your grill to medium-high heat and brush the grates with olive oil to prevent sticking.
5
Remove the tenderloins from the marinade, discarding the marinade but allowing any clinging herbs to stay on the meat. Generously season the pork with kosher salt and freshly ground black pepper on all sides.
6
Place the tenderloins on the preheated grill. Grill the meat, turning occasionally to ensure even cooking and a beautiful caramelized crust, for approximately 15-25 minutes or until the internal temperature reaches about 137°F at the thickest part.
7
Once cooked, transfer the tenderloins to a serving platter and cover tightly with aluminum foil. Allow them to rest for at least 10 minutes for optimal juiciness.
8
After resting, slice the pork diagonally into 1/2-inch thick pieces. The center may be slightly pink, which is perfectly safe and adds to the tenderness. Season with additional salt and pepper if desired, and serve immediately either warm or at room temperature, drizzled with the juices that accumulated on the platter.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Grilled Pork Tenderloin?
It is a flavorful dish where pork tenderloins are marinated in a blend of lemon, garlic, and fresh herbs, then grilled to a juicy finish.
Who is the inspiration behind this recipe?
This recipe is inspired by the culinary techniques of the Barefoot Contessa, Ina Garten.
How long should I marinate the pork?
The pork should be marinated for at least 3 hours, but for the best flavor infusion, overnight is recommended.
Can I use dried herbs instead of fresh?
While fresh herbs are preferred for the best flavor, you can use dried herbs by reducing the quantity to about one-third of the amount specified.
What temperature should the grill be?
The grill should be preheated to medium-high heat for optimal searing and cooking.
How do I prevent the pork from sticking to the grill?
Brush the grill grates with olive oil before placing the pork on the heat to prevent sticking.
What is the target internal temperature for the pork?
The pork should be removed from the grill when it reaches an internal temperature of approximately 137 degrees Fahrenheit at the thickest part.
Is it safe if the pork is slightly pink in the middle?
Yes, a slightly pink center is safe for pork tenderloin and often results in a more tender and juicy texture.
Why is resting the meat important?
Resting allows the juices to redistribute throughout the meat, ensuring that the pork remains moist when sliced.
How long should the pork rest before slicing?
Allow the pork to rest for at least 10 minutes on a serving platter covered with foil.
How many pork tenderloins does this recipe use?
The recipe calls for three pork tenderloins, each weighing approximately 1 pound.
What kind of mustard is used in the marinade?
Dijon mustard is used to add tanginess and help emulsify the marinade.
How much lemon juice is needed?
You will need 3/4 cup of fresh lemon juice, which typically requires 4 to 6 lemons.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for its bright acidity, but bottled can be used if fresh is unavailable.
How much garlic is in the recipe?
The recipe uses 2 tablespoons of minced garlic, which is roughly equivalent to 6 cloves.
Can I marinate the pork for more than 24 hours?
It is not recommended to marinate much longer than 24 hours as the acid in the lemon juice can start to break down the meat's texture too much.
How should the pork be sliced?
Slice the tenderloins diagonally into pieces approximately 1/2-inch thick.
Can I serve this dish cold?
Yes, this dish can be served warm or at room temperature, making it versatile for different occasions.
Should I keep the herbs on the meat when grilling?
Yes, discard the liquid marinade but allow any clinging herbs to stay on the meat for extra flavor.
How long does the grilling process take?
Grilling typically takes between 15 to 25 minutes depending on the thickness of the tenderloins.
What is the best way to marinate the pork safely?
Marinate in a sealed bag or covered bowl inside the refrigerator. It is helpful to place the bag in a bowl to prevent potential leaks.
What herbs are used in this recipe?
The recipe uses a combination of fresh rosemary leaves and fresh thyme.
Can I use pork loin instead of pork tenderloin?
Pork loin is a different cut that is much larger and would require significantly longer cooking times and different heat settings.
Is this recipe gluten-free?
The ingredients are naturally gluten-free, but always check your Dijon mustard label to ensure it is certified gluten-free.
What should I do with the juices on the platter?
Drizzle the accumulated juices over the sliced pork before serving for extra moisture and flavor.
Does this recipe work for a crowd?
Yes, with three tenderloins, this recipe is perfect for company meals or special gatherings.
How do I know when the pork is finished without a thermometer?
While a thermometer is most accurate, the pork is usually ready when it is firm to the touch but still has a slight give.
Can I use this marinade for other meats?
This herb-and-lemon marinade also works excellently with grilled chicken or lamb.
What type of salt is recommended?
Kosher salt is recommended for both the marinade and the final seasoning.
How should I season the pork before it hits the grill?
Generously season all sides of the marinated tenderloins with kosher salt and freshly ground black pepper.