Treat yourself to the glorious Tuscan countryside with this fall-in-love with grilled pork tenderloin. With a hard to beat a marinade made with fresh Tuscan Herb olive oil and sweet Fig balsamic, your medallions will be perfectly charred, juicy and tender. Serve with a sunny Panzanella Salad and you're done.
2 medium-sized pork tenderloins, silver skin membrane removed
1/2 cup Tuscan Herb olive oil
1/4 cup Black Mission Fig dark balsamic
2 tbsp Garlic olive oil
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 tsp honey (or 1 tsp sugar)
In a small bowl whisk all ingredients except the pork. Place marinade in a large ziploc bag. Add pork tenderloins, then rub gently into flesh. Place in the fridge for 1 to 2 hours, turning once or twice to ensure all sides are covered in marinade.
Heat grill to medium-high to 500 degrees. Leave one side of grill on low or off. Remove pork from bag and place tenderloins on direct heat. To char, grill for 4 minutes per side on lit side of grill, flipping once for a total of no more than 10 minutes. Then move to unlit or low side of grill and cook for an additional 5 minutes, covered, until internal temperature reaches 140 to 145 degrees using an instant read thermometer. [The internal temp rises pretty quickly.] Try not to overcook. Remove from grill and let rest for 5 minutes. Add remaining marinade to a small saucepan and bring to a slow boil for at least 5 minutes.
Slice crosswise into thin pieces before serving. Drizzle sauce.
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