Grilling pork tenderloin has become our go-to “fancy” but easy dinner. This is a non-fussy prep yet the pork has so much flavor. Marinating the pork is key. Prep the tenderloin in the morning and just remember to take it out of the refrigerator a half-hour before grilling. When buying the pork tenderloin, ask the butcher if they can remove the silver skin – it will save you time from having to work a sharp knife.
- 2 Pork Tenderloins, about 1lb each
- 2 tablespoons Dijon Mustard
- 1/4 cup Balsamic Vinegar
- 1/4 cup Olive Oil
- 3 sprigs Fresh Thyme
- 4 Garlic Cloves, mashed
- Salt & Pepper, to taste
Clean the pork tenderloin, including removing the silver skin. Be careful! Place the pork in a plastic bag with the dijon, balsamic, olive oil, fresh thyme, garlic, salt and pepper. Squeeze the air out and seal the bag. Place in the refrigerator and let marinade for at least 2 hours.
Pull the meat out of the refrigerator a half hour before grilling. Preheat the grill with all burners set to high until the internal temperate reaches at least 500 degrees. Turn half of the burners to low heat. Place the tenderloin on the high heat side of the grill and then grill for 1-1 1/2 minutes on all four sides, for a total of 6 minutes. Move the tenderloin over to the low heat side of the grill and then grill for 4 minutes on each of the 2 larger sides, for a total of 8 more minutes. Keep the lid closed between flipping. Grill until the meat registers 137 degrees F at the thickest part. Once grilled to the correct temperature, allow the meat to rest for ten minutes on a platter covered tightly with aluminum foil before cutting. Carve in 1/2-inch thick slices. Serve warm or at room temperature.