Grilled Provençal Pork Tenderloin
Note: Quick and easy, this grilled pork dish delivers on the flavor of the south of France with a combination of herbs, spices and orange zest. Indirect heat on the grill helps get the tenderloin cooked without burning the rub on the outside. From Meredith Deeds.
• 2 pork tenderloins (about 1 1/2 lb.)
• 2 tbsp. olive oil
• 1 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 3 garlic cloves, minced
• 2 tbsp. minced fresh rosemary
• 1 1/2 tbsp. whole fennel seeds, coarsely ground in a mortar and pestle
• 1 tbsp. finely grated orange zest
• 2 tsp. finely chopped thyme
• 1/2 tsp. red pepper flakes
Brush the pork all over with the olive oil, and season all over with salt and pepper.
Combine the garlic, rosemary, fennel seeds, orange zest, thyme and red pepper. Rub mixture all over the pork, pressing to adhere. Wrap tightly in plastic wrap and refrigerate for 1 hour.
For a gas grill, light one side to medium-high heat and leave the other side unlit. For a charcoal grill, light a chimney of coals, pile the coals on one side of the grill and leave the other side empty.
Unwrap tenderloins and grill over direct heat, turning frequently, about 8 to 10 minutes or until browned on all sides, being careful not to burn the herb rub. Transfer to the indirect heat side of the grill and continue cooking, turning occasionally, for another 10 to 15 minutes or until a thermometer inserted into meat registers 145 degrees. Transfer to a cutting board and let rest 10 minutes. Cut into slices and serve.
Nutrition information per serving:
Calories 205 Fat 10 g
Sodium 530 mg Carbohydrates 2 g
Saturated fat 2 g Total sugars 0 g
Protein 26 g Cholesterol 70 mg
Dietary fiber 1 g
Exchanges per serving: 4 lean protein, ½ fat.