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Foodgeek: |
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Rating: |
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Servings: |
3 servings |
Prep. Time: |
:20 |
Total Time: |
6:20 |
Ingredients: |
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1 to 1 1/4 lb. boneless pork tenderloin
Marinade
2 cloves garlic, minced (more if you like)
1/4 cup sherry (not cooking sherry)
1/4 cup balsamic vinegar
2 tbsp. minced fresh oregano or
3/4 tbsp. dried oregano
1 tbsp. dried basil
2 tbsp. lemon juice
1/2 tsp. coarse grind black pepper
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Directions:
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Combine marinade ingredients in a plastic zipper bag. Add whole pork tenderloin and marinate, refrigerated, for at least 6 hours, but overnight produces best flavor.
When ready to grill, let pork sit at room temperature for about 30 minutes, then remove tenderloin from bag and discard leftover marinade. If you wish, for even grilling, "tuck under" the tapered ends of the tenderloin so meat is of equal thickness throughout while cooking.
Grill tenderloin about 5 minutes per side (all four sides, 20 minutes total) or until meat is still juicy and just faintly pink inside (remember meat will still cook a bit after it's removed from the grate).
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Simple and delicious. Marinate pork in a combination of sherry, balsamic vinegar, oregano and basil, plus plenty of garlic and a dash of lemon juice, then grill to perfection.
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