Grilled Garlic Tenderloin
Juicy grilled pork tenderloin infused with garlic, rosemary, and a tangy vinegar marinade, perfect for summer barbecues or family dinners, offering bold flavors and tender bites.
Ingredients
Instructions
- Combine olive oil, white wine vinegar, chopped rosemary, salt, pepper, and crushed garlic in a bowl and stir well.
- Place pork tenderloins in a dish; brush them generously with the marinade.
- Cover and chill in the refrigerator for 3 hours to marinate.
- Preheat the grill to hot coals.
- Grill tenderloins, covered, over hot coals for 12 to 15 minutes or until a meat thermometer reads 160°F, turning once.
- Remove from the grill and let rest for a few minutes before slicing.
- Slice and serve hot.
Tips & Substitutions
For additional flavor, consider marinating the pork tenderloins overnight. If you don't have rosemary, thyme or oregano can be good substitutes. Make sure to let the grill reach a consistent temperature before placing the meat on it for even cooking. For a twist, brush the pork with a bit of honey during the last few minutes of grilling for a sweet glaze.
Serving Suggestions
Serve the grilled garlic tenderloin sliced with a sprinkle of fresh herbs on top. This dish pairs beautifully with sides like roasted vegetables or a fresh salad. For a heartier meal, consider serving it alongside American recipes like Ronnie'S Corn Casserole or Sour Cream Lima Beans for a balanced dinner.
Storage & Reheating
Leftover grilled garlic tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the tenderloin and warm it in a skillet over low heat with a splash of broth or water to keep it moist. Alternatively, use a microwave, but be cautious not to overcook it.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Garlic Tenderloin contains roughly 22 calories, with 0g protein, 2g carbohydrates, and 2g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1748mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken or beef instead of pork tenderloin?
Yes, you can substitute chicken breasts or beef tenderloin for the pork. Adjust the cooking time accordingly; chicken should reach an internal temperature of 165°F, while beef can be cooked to your desired doneness.
What if I don't have a grill?
If you don't have a grill, you can easily cook the tenderloin in the oven. Preheat your oven to 400°F and roast the marinated tenderloin on a baking sheet for about 25-30 minutes, or until it reaches an internal temperature of 160°F.
How can I enhance the marinade flavor?
To enhance the marinade, try adding a teaspoon of Dijon mustard or a tablespoon of honey for extra depth. You can also incorporate citrus juice, like lemon or orange, for a zesty kick that complements the garlic and rosemary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).