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Tuscan Grilled Pork Tenderloin

Tuscan Grilled Pork Tenderloin

Simple, well balanced, yet refined is an accurate description of Tuscany's cuisine. You'll rarely encounter any overly complicated dishes.

Cooking over a fire without frills is how it's done. It's also the premise that a good barbecue should be. Sure, we have our spicy barbecue sauces that we love to lather on, but sometimes simple is better. Just the minimal amount of herbs and spices is all that's needed.

Give a few grilled Tuscan-style recipes a try and I can assure you that you will be cooking more of it.



Ingredients

  • 1 pork tenderloin (about 3 pounds)
  • 1/4 cup Italian salad dressing
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 3 cloves garlic, crushed
  • 1 tablespoon dried rosemary
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon fennel seed

Directions

  1. Using a mortar and pestle or spice grinder, grind all herbs.
  2. In a small sauce pan, bring all ingredients, except the lemon juice to a boil. Reduce heat and simmer for 5 minutes. Allow to cool.
  3. Place pork tenderloin in a large resealable freezer bag and add marinade. Marinade in refrigerator from 4 hours to overnight.
  4. Prepare a gas or charcoal grill for medium indirect heat (about 350-degrees F). Place pork tenderloin in the center of the grill.
  5. Grill, covered for 35 minutes or until a meat thermometer reads 155-degrees F. Turn once during the cook time and baste often with the lemon juice.
  6. Remove from grill and let stand for 10 minutes prior to slicing.

Goes great with angel hair pasta and grilled mixed vegetables.

Suggestion: Mix up a little of the herb blend and sprinkle over plates prior to serving.



Happy Grilling!