Cassie’s Ruminations

Grilled Pork Tenderloin

Last night’s dinner was a grilled pork tenderloin. I rub it with a combination of herbs and spices, which you should feel free to modify to your tastes, grilled it up along with some whole small zucchini, and warmed some roasted garlic bread from the bakery to complete the meal – all on the grill. It kept the house nice and cool since we were cooking outside and gave us a great tasting meal. In the winter, I do this in the oven and often finish it off in the last five minutes of cooking with a raspberry chipotle glaze.

Grilled Pork Tenderloin
Serves 4

Ingredients:
1 pork tenderloin (about 1 pound)
1 tsp dried rosemary
1 tsp kosher salt
1 tsp black pepper
2 large clove garlic, pressed
½ tbsp olive oil

Preheat the grill to medium heat. As the grill is preheating, mix together the rosemary, salt, black pepper, garlic, and olive oil, making a wet rub. Generously rub the mixture all over the pork loin. Grill for about 15 minutes, then turn and grill for another 10 to 15 minutes or until the internal temperature reaches 160 degrees F. Remove to a platter and allow the meat to rest for 5 to 10 minutes. Slice into ½ inch rounds and serve.