Grilled Herb & Onion-Marinated Pork Tenderloin
Created by Mikekey on September 8, 2015
- Servings: 8
- Prep Time: 4h
- Cook Time: 15m
- Recipe #20904
Ingredients
- 1 cup white onion, peeled and finely diced
- 2 shallots, peeled and minced
- 2 cloves garlic, peeled and minced
- 1/4 cup fresh Italian parsley, minced
- 1 tablespoon fresh oregano leaves, minced (or 1 1/2 tsp dried)
- 1 tablespoon fresh basil leaves. minced (or 1 1/2 tsp dried)
- 1 tablespoon fresh thyme leaves (or 1 1/2 tsp dried)
- 2 teaspoons fresh rosemary leaves, minced (or 1 tsp dried)
- 1 small dried red chili pepper, crumbled
- 2 tablespoons red wine vinegar
- 1 tablespoons fresh lime juice
- 2 teaspoons ground black pepper
- 1/4 cup olive oil
- 4 pounds pork tenderloins (4 tenderloins, 1 lb each)
- Salt, to taste
- 3 tablespoons fresh chives, minced, for garnish
How to Make
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Step 1: Combine all ingredients (except pork, salt and chives) in a small bowl.
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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.
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Step 3: Coat rack of charcoal or gas grill evenly with vegetable oil. Preheat grill until hot.
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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.
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Step 5: Remove tenderloins from heat and let rest 5 minutes in a warm place.
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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.
Nutritional Facts
- 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