Marinated Grilled Pork Tenderloin
Posted on: January 23, 2018

Marinated Grilled Pork Tenderloin
Serves 4 to 6

1 (1½- to 2-pound) pork tenderloin
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2½ tablespoons chopped garlic
¹⁄³ cup olive oil
¼ cup lemon juice
Salt and black pepper

This recipe is one we’ve been doing live for a few years and it’s the
one that gets the biggest response because of its flavor.
In a 1-gallon resealable plastic bag or large container with a lid,
lay your pork tenderloin down flat. Add the rest of your ingredients,
mixing well. Seal the bag or container, and let it marinate for at
least 8 hours in a cooler or refrigerator. We feel it’s best when the
pork lies in the marinade for 20 hours if you have the patience and
the willpower.
We highly recommend you cook this on a medium-high direct flame
for 15 to 20 minutes on both sides. You can check the meat to see
if it’s cooked by pressing it with your fingers. If it is still tender it
needs more time, but if it is firm to the touch, take it off and cut into
the middle. It’s okay if there’s a little pink. Meat has a tendency to
cook itself briefly after taken off a grill.
This is best served with Brown Sugar Sauce (page 180). Once you
cut the pork into slices and pour some sweet brown sugar sauce
over it, you’ve got an instant hit!


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