Thursday, August 11, 2011

QKA Grilled Pork Tenderloin

QKA Grilled Pork Tenderloin

Thought I'd share this tasty marinade for grilled pork tenderloin that we make at least once every summer while we are at the lake; hence, the name, QKA Grilled Pork Tenderloin.

I am always looking for a new way to use pork tenderloin, since pork is one of the healthier meat choices, and a cut we keep on hand.

The deep dark color comes from the cinnamon-based spice mix and the balsamic vinegar. The honey caramelizes during grilling to give it a nice crisp exterior.


The marinade is a fragrant mix of spices, mustard, olive oil, balsamic vinegar, and honey.  Plus fresh rosemary. 

QKA Grilled Pork Tenderloin
adapted from The Healthy Barbecuing and Grilling Recipe Book by Karyn Wagner

3 T. Dijon-style mustard
2 T. honey
2 T. olive oil
2 T. balsamic vinegar
1 T. freshly ground pepper
1/2 to 1 T. cinnamon
1/4 to 1/2 T. cardamom
1/2 to 1 T. ground ginger
Fresh rosemary sprigs
1 to 2 lbs of trimmed pork tenderloin or pork loin

Place the pork in a plastic ziplock bag, add all of the ingredients on top, and massage them all into the pork.  Refrigerate for 4 hours or overnight.  Turn frequently and be sure that the marinade comes in contact with all sides of the meat to maximize the flavor.


Remove the pork from the ziplock bag, then grill until the outside is crisp and the inside is just cooked through.  Use the leftover marinade to baste the meat, then discard what is leftover.  (Do not eat the raw marinade.) 

Grilling time will depend on the thickness of the cut.  A 1 lb tenderloin will take approximately 20 minutes.

Let it sit a few minutes, then slice across the grain into medallions.


Serve with small buttered potatoes with fresh thyme and grilled corn.  And a side salad.



This recipe came from one of my summer favs --- The Healthy Barbecuing & Grilling Recipe Book by Karyn Wagner -- a falling-apart paperback, with yellowed pages, printed in 1994.   A cookbook doesn't have to be fancy to be a great cookbook. 

B

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