The key to a delicious pork tenderloin is to make sure you do not overcook it. We use a wireless thermometer and take the pork tenderloin off the grill (or out of the oven, if you don’t have access to a grill) when it reaches 137 degrees and then tent it with aluminum foil to let it finish cooking and rest in order to retain the juices. You can really get creative with the marinade – so try anything that suits you. Depending on what we have on hand, I might also add rosemary and/or thyme. This recipe has been adapted from an Ina Garten recipe. I love Ina because her recipes never have a crazy amount of ingredients. This recipe serves four, but you can easily add more pork tenderloins for a larger group.
Ingredients:
- Olive oil
- The zest of one lemon (you can also add some of the lemon juice if you really enjoy a lemony flavor)
- 3-4 garlic cloves, finely diced
- One teaspoon of Dijon mustard
- Kosher salt
- Freshly ground black pepper
- Pork tenderloin (approx. one pound)
Use a sharp knife to remove the silver skin (silvery-white membrane on the exterior of the tenderloin) and then pat dry.
Combine all ingredients with the exception of the pork tenderloin in a gallon-sized plastic bag and then add the tenderloin. Refrigerate and allow to marinate for at least three hours.
Set the grill to approximately 500 degrees and when the grill is ready, discard the marinade (it’s ok if some of the marinade remains on the tenderloin), insert the thermometer and set it at 137 degrees. Quickly sear the tenderloin on all sides and then shut the grill until the pork tenderloin reaches 137. This will go very quickly! If you’re shocked at the low temperature, tenting and resting it will allow it to rise into the low 140s.
When you remove the tenderloin, tent it with aluminum foil and let it rest for at least ten minutes. Longer is even better! Resting meat is so important. I remember one Thanksgiving when a family member arrived 30 minutes late, so our turkey rested much longer than normal. In the end, I was thankful for the tardiness because that was literally the best turkey I’d ever made.
Note: When you slice the tenderloin, if it is perfectly cooked, it will be light pink in the center. If it is brown throughout, it is overdone.
If you do not have access to a grill, sear all the sides in a pan on the stove top and then transfer to a 500 degree oven to finish cooking.
Pork tenderloin pairs exceptionally well with risotto, but we also have served it with potatoes or a lightly creamy pasta.
Best,
Lisa