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Brian Carter Cellars
 
October 16, 2015 | Recipes | Brian Carter Cellars

Grilled Herbed Pork Tenderloin

Recipe by SizzleWorks

Grilled Herbed Pork Tenderloin

Serve with Brian Carter Cellars 2011 Corrida

2-1/2 pounds boneless pork tenderloin
4-5 tablespoons fresh herb mixture (recipe follows)
1/4 cup olive oil salt and pepper

Preheat grill to 450°F. With a sharp knife, cut pork almost in half lengthwise. Fill the cut with the herb mixture. Close and tie with kitchen string. Rub the outside of the roast with olive oil and any remaining herbs. Sprinkle lightly with paprika, salt & pepper.

Place roast in preheated grill over direct heat; cook for 10 minutes, turning every 2 minutes to brown the outside. Drizzle with a little more olive oil if necessary; reduce the heat to 375°F and cook for about 15 minutes over indirect heat, basting frequently. Internal temperature should be 145-150°F (it will rise to 150-155°F). Let the roast rest 10 minutes before carving.

Fresh Herb Mixture:
1 large branch rosemary
1 large branch sage
3 whole cloves garlic, peeled
1 teaspoon salt
1 teaspoon fennel seeds (optional)

Remove rosemary and sage from branch, place on cutting board. Top with garlic and salt. Chop finely. (This can also be done in the food processor.) Leave any unused herb mixture on cutting board to dry, then seal in a jar to store.

Recipe by SizzleWorks

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