Grilled rosemary pork tenderloin is a versatile main dish I often serve when I want to host a dinner party and spend more time with my guests than in the kitchen. The fresh rosemary and garlic seasoning paste forms a savory crust on the meat, and the roasted rosemary potatoes make an ideal companion. Add a colorful seasonal vegetable like spring asparagus, fall squash, or broccolini to finish your meal. For a little more spice, add a chopped jalapeño pepper to the seasoning rub.
Rinse the tenderloins and pat them dry. In small bowl, mix the garlic, rosemary, mustard, olive oil, salt, and pepper. Coat the meat with the seasoning mix. Cover and refrigerate it for at least 2 hours or overnight. Heat the grill to medium high. Cook the pork with the grill lid down for about 20 minutes, turning the pieces once halfway through the cooking time. When a meat thermometer reaches 145°F in the thickest portion of the tenderloins, the meat is done. (It’s fine for the pork to be a little pink inside as long as you’ve reached this temperature in the thickest part of the meat. Pork tenderloins are lean cuts, and you want to take care not to dry them out by overcooking.) Allow the pork to rest for 10 minutes before slicing and serving. Cover it loosely or tent with foil to keep warm. Serve with roasted rosemary red potatoes.grilled rosemary pork tenderloin
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Patti Olswang
March 28, 2018 at 2:26 amWe did not cook the pork loin until the internal temp was 160 instead we pulled it out of the oven at 145 and it was perfect. We just cooked it in the oven under a broiler and finished in the oven at 450. Delicious flavor – I would even add more rosemary and garlic.