Grilled Lemon Thyme Pork Tenderloin
Grill juicy pork at the same time as the vegetables to serve hot or cold.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 189 |
| pro | 27 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | trace |
| chol | 61 mg |
| sodium | 242 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 11% |
| vit A | 1% |
| vit C | 5% |
| folate | 3% |
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2 tbsp (25 mL) chopped fresh thyme
2 tbsp (25 mL) vegetable oil
3 cloves garlic, minced
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) each salt and pepper
2 pork tenderloins
Preparation:
In large bowl, whisk together thyme, oil, garlic, lemon rind and juice, salt and pepper; add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, 16 to 20 minutes.
Transfer to cutting board; tent with foil and let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Slice on the diagonal.
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, 16 to 20 minutes.
Transfer to cutting board; tent with foil and let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Slice on the diagonal.
Source
Barbecue Plus: Summer 2005
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