Grilled Herb & Onion-Marinated Pork Tenderloin
Recipe: #20904
September 08, 2015
Categories: Onions, Sunday Dinner Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, Herbs, Marinades and Brines, more
"A great summertime dish, served with a big salad and corn-on-the-cob. Be sure to use TENDERLOiNS, not LOINS, as the loins will not cook as fast and tend to be tough and dry. Best with fresh herbs."
Ingredients
Nutritional
- Serving Size: 1 (341.3 g)
- Calories 407.6
- Total Fat - 23.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 109.8 mg
- Sodium - 806.3 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 1.3 g
- Sugars - 1.8 g
- Protein - 43.5 g
- Calcium - 44.5 mg
- Iron - 2.4 mg
- Vitamin C - 21.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine all ingredients (except pork, salt and chives) in a small bowl.
Step 2
Place tenderloins in a glass oblong baking dish and coat with marinade. Let marinate 2-4 hours in the refrigerator. Bring to room temperature before cooking.
Step 3
Coat rack of charcoal or gas grill evenly with vegetable oil. Preheat grill until hot.
Step 4
Place tenderloins on hot grill, cover, and grill for 7 minutes. Turn, cover and grill until an instant read thermometer inserted into centers of tenderloins reads 145 to 150F., about 6 minutes more for medium.
Step 5
Remove tenderloins from heat and let rest 5 minutes in a warm place.
Step 6
Sprinkle pork with salt to taste. Slice at an angle and fan slices out on a heated serving plate. Sprinkle with chives and serve.
Tips
No special items needed.