Grilled Lemon Thyme Pork Tenderloin

Author: Canadian Living

Grill juicy pork at the same time as the vegetables to serve hot or cold.

  • Portion size 6 servings
  • Credits : Barbecue Plus: Summer 2005

Ingredients

  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins

Method

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.

Nutritional facts Per serving: about

  • Sodium 242 mg
  • Protein 27 g
  • Calories 189.0
  • Total fat 8 g
  • Cholesterol 61 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Lemon Thyme Pork Tenderloin

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