Looking for an elegant but easy – dinner on the grill? One that’s quick enough for a weekday – but nice enough for company? Try this one (another go to for us!).
Fairly often Pork Tenderloin goes on sale around here, whenever it does I grab a few and keep them in the freezer, on hand for a quick meal.
One of our families fave’s is Crispy Grilled Pork Tenderloin, crispy on the outside but tender & juicy on the inside.
Crispy Pork Tenderloin
- 1-2 Pork Tenderloin**
- Sesame Oil or Extra Virgin Olive Oil (or your choice)
- 1-2 TB minced garlic.
- 1/2 -1 tsp dried parsley
- dash or 2 pepper
- 1/2-1 tsp dried rosemary
- or whatever other herbs you prefer ( Italian blend of spices is nice, or tried & true Salt & Pepper)
Sorry about the recycled pic – I realized after writing the post that my camera died and I couldn’t take a pic…
Mix all ingredients except pork into paste. Rub into tenderloin. Cook on bottom grill on high flame for 1 min per side (to crispen), reduce the flame and keep temperature at 400 degrees F move to top rack, close cover and roast until internal temperature is 160-165 degrees. Dependent on how big your tenderloin is this may be anywhere from 25min-45min so keep an eye on it. Occasionally base with more of the oil mixture. Remove from heat, loosely cover in tinfoil and let sit for 10 min before slicing.
Serve with rice or quinoa, and fresh tomato salad. Or make the entire meal on the grill! Bake some cored apples (fill the core with butter and brown sugar for a treat) sprinkled with cinnamon and wrap in tinfoil and bake in the 400 degree BBQ with pork. At the same time, in a disposable tinfoil container, add some Extra Virgin Olive Oil, to some (preferably local) new potatoes (cut up into smaller bite sized pieces), an onion (chopped), local peppers & mushrooms (if desired) sprinkled with a little (Gluten Free) onion soup mix or onion & garlic powder & salt & pepper to taste, (cover with tinfoil), (or use market fresh sweet potatoes, carrots black beans, corn, and cumin & cinnamon), grilled asparagus (or peppers if not using in the potatoes), green garden or cabbage salad and dinner is served! enJOY!
Optional sauce to serve with this on the side: mix some fresh salsa, dijon mustard, minced garlic and sliced apples together and cook in disposable dish on top rack while pork is cooking. The sharpness of the dijon makes a lovely contrast to the sweet apple and succulent pork.
Love to hear your comment s and feedback!.
** (dependent of number of people we feed 2 adult and 2 small kids with 1, if we cook 2, my husband gets a lunch for work and I get some to top a salad the next day)