I’m excited to share some of my original recipes! Here’s how to perfectly grill Mediterranean Pork Tenderloin:
Recipe: Grilled Pork Tenderloin
Serves 2 to 4
- 1 pork tenderloin (1 to 1 1/2 pounds)
- ¼ cup Mediterranean Rub
- ¼ cup Olive Oil
- Gas or charcoal grill
- Small bowl
- Sharp knife and cutting board
- Remove silver skin from tenderloin.
- Make the rub. See separate instructions.
- Rub the tenderloin. Mix ¼ cup of the spice rub with ¼ cup of Extra-Virgin Olive Oil onto the surface of the tenderloin and let marinate for 2 hours, then preheat the grill.
- Prepare the grill for zone cooking. For a gas grill, heat one side to high or medium-high heat and leave the other side unlit. For a charcoal grill, light a chimney of coals, pile the coals on one side of the grill, and leave the other side empty.
- Grill the tenderloin for 15 to 20 minutes. Place the tenderloin over direct heat. Cover and cook, flipping the tenderloin only once, 4 minutes per side. Move the tenderloin to indirect heat, and continue to cook covered until it reaches the correct internal temperature, 140°F to 145°F, up to 20 minutes total time.
- Rest the tenderloin. Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes – the meat will continue to cook from residual heat and the juices will redistribute for best flavor.
- Slice and serve. Slice into 1-inch medallions before serving.
- Finish with Dijon Beurre-Blanc. See separate instructions.
Mediterranean Spice Rub (For Grilling, Roasting)
- 2 Tbs. kosher salt
- 1 Tbs. black pepper
- 2 Tbs. dried oregano
- 2 Tbs. smoked paprika
- 2 Tbs. dried thyme
- 1 tsp. dried marjoram
- 1 tsp. dry mustard
- 1 tsp. crushed dried rosemary
- Mix all ingredients together in a small bowl, using a whisk. Make sure to break up any clumps while mixing thoroughly.
- Store in an air-tight container.
- To make grilling/roasting paste: mix ¼ cup spice rub to about ¼ cup Extra-Virgin Olive Oil or until desired consistency. Rub all over pork tenderloin prior to grilling or roasting. Coat evenly and let marinate for at least 2 hours for best flavor.
- Bring pork to room temp before grilling.
Makes 3/4 cup
- 1/4 cup dry white wine
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 shallot (peeled, finely minced)
- 1 stick unsalted butter (chilled, cut into cubes)
- Kosher salt and freshly ground white pepper (to taste)
In a medium saucepan, add wine, lemon juice, Dijon mustard and shallots. Stir to combine and bring to a boil. Lower heat to a simmer and reduce by half, about 2 minutes. Reduce heat to low and then add butter by continuously whisking the liquid and adding one cube at a time. Wait to add the next cube until the previous one added has fully melted. Remove from heat and season to taste.