Grilled Lemon Thyme Pork Tenderloin
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 189 |
| pro | 27 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 |
| chol | 61 mg |
| sodium | 242 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 11 |
| vit A | 1 |
| vit C | 5 |
| folate | 3 |
Grill juicy pork at the same time as the vegetables to serve hot or cold.
Ingredients
- 2 tbsp chopped fresh thyme
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp grated lemon rind
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp 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
- Keywords : Main Course; Marinating; Make-Ahead; Grill/Barbecue; Pork; Lemons;
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