Hey! Pork tenderloins are on sale at No Frills for $2.77/lb. Broccoli is on sale there for $.97 a head. So let’s fire up the grill (or make a fire with some nice hardwood coals) and grill some pork tenderloins, with a broccoli salad on the side!
This is the marinade that my family made recently, but there are many variations on-line, from soy-sauce based to beer-based marinades to simple rubs. The key with any marinade is that it contain some acidic ingredients (to further tenderize the meat), some oil (especially with pork loins and tenderloins, which are low in fat), and flavoring ingredients that you like.
Marinated Pork Tenderloins
Using 2 tenderloins, about 1.5 lbs each. Serves 4-5.
Note: C = cup, T = tablespoon, t = teaspoon
1 C Yogurt
4-8 cloves garlic
1/4 C olive oil
1 t cumin
1 t paprika
1 t dried oregano
1 t dried or 1 T fresh basil
1/2 t salt, pepper, or to taste
1/3 C cider vinegar or 1/4 C lemon juice
Options: hot sauce, pepper flakes, dry mustard, finely chopped fresh herbs, to taste.
Trim the pork tenderloin of any excess fat and silver skin.
Place the marinade ingredients in a lidded jar and shake to combine. Or if you really want to get into it, rub the garlic and herbs into the meat with your hands before you add the rest of the marinade. Pour two thirds of the marinade mixture into a large dish or a 1-gallon resealable bag. Put the pork tenderloins in the dish or bag and cover or seal.
Marinate in the refrigerator for 6 to 24 hours, stirring and basting or rotating the bag halfway through the time.
Leave the remaining marinade in the jar and refrigerate until ready to use.
Remove the tenderloin from the marinade and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
How to Grill Pork Tenderloin:
Preheat the grill with all burners set to high heat until the internal temperature reaches at least 500 degrees. Or get a good bed of charcoal nice and hot.
Turn 1/2 or 1/3 of the burners (depending on how many burners your grill has) to low heat. Or use the edges of the charcoal grill for the low-heat area.
Place the tenderloin on the high heat part of the grill and grill for 1-1/2 minutes on all four sides, closing the lid between flipping.
Move the tenderloin over to the low heat side of the grill and grill for 4 minutes more on each of the 2 larger sides, or until an instant read thermometer inserted into the center of the tenderloin reads 140 degrees. Again, keep the lid closed between flipping.
Remove the tenderloin from the grill and place on a large dish or piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap or cover and let rest for 10 minutes. Remove to a cutting board and cut into slices. Garnish with cilantro or other fresh herbs and serve.
Cut a large head of broccoli into pieces, either bite-size or “small trees and trunks”
Steam or lightly boil broccoli for about 6-10 minutes max. It should still be green and a bit crunchy, or “al dente”.
While it cools, squeeze a lemon and chop or pulverize 3-4 cloves garlic.
Toss the broccoli with 2-3 T lemon juice, the garlic, a T of olive oil, and salt and pepper to taste. Refrigerate if you want it cold, or serve warm, either is delicious!