Summer is just around the corner and that means it’s time for grilling outdoors. Below is a recipe for the best pork tenderloin I have ever made. It is easy, delicious, and healthy. Enjoy!
5 to 2 pounds pork tenderloin
Note: If pork tenderloin is more than 2 1/2 inches thick and you don’t want pink in the middle, cut tenderloin in half lengthwise for 2 thinner pieces.
Juice of ½ lemon
2 teaspoons minced garlic
¼ teaspoon of each of these herbs: dried basil, thyme, oregano, and rosemary
¼ cup cold pressed olive oil
½ teaspoon pink Himalayan salt
⅛ teaspoon fresh ground black pepper
2 teaspoons Dijon mustard
2 teaspoons organic honey
Dry the pork tenderloin with a paper towel.
Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30-60 minutes.
Grill the pork
Preheat grill to medium and oil the grates.
Transfer pork to the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking
Brush reserved marinade over all sides of the pork halfway through grilling.
Transfer to a cutting board and allow the tenderloin to rest for 5 minutes
Slice the tenderloin into your favorite sized slices – thin, medium or thick.
Serve with crackers or chips as an appetizer … Make colossal sandwiches with your favorite breads … Add to pasta or add to the top of a homemade pizza. The juicy tenderloin with the slightly charred marinade is simple amazing … easy and delicious. Enjoy!