Grilled Pork Tenderloin
On New Year’s Day, many of us make resolutions to lose weight, get fit, drink less, quit smoking, save money, or spend more time with family. I’ve made many of these resolutions over the years without success. So I’ve stopped. But because I’m superstitious, the one thing I do every January 1 is to eat the traditional Southern foods said to ensure a prosperous year: pork, black-eyed peas, and collard greens.
A symbol of prosperity, because a pig roots forward when foraging for food, pork represents progress. The peas are said to look like coins and the collard greens like folded dollar bills.
Best wishes for a Happy New Year and I hope you enjoy this recipe. It’s great anytime of year.
Ingredients: Serves 6
1 cup olive oil
1⁄3 cup red wine vinegar
3 tablespoons minced red onion
1 tablespoon minced garlic
1 teaspoon Dijon mustard (gluten-free) 1 teaspoon dried thyme
1 teaspoon salt
1⁄2 teaspoon pepper
2 (11⁄4-pound) pork tenderloins
Whisk the oil, vinegar, onion, garlic, mustard, thyme, salt, and pepper together in a small bowl. Place the pork tenderloins in a 1-gallon re-sealable plastic bag. Pour the marinade over the pork. Seal the bag and refrigerate overnight.
Remove the pork from the bag (discard the marinade) and let it stand at room temperature for about 30 minutes.
To Broil: Place an oven rack in the upper third of the oven and heat the broiler. Set the tenderloins in a broiling pan. Broil, turning every 5 minutes, until the internal temperature of the meat is 140°F, 15 to 20 minutes.
To Grill: If using a charcoal grill, build a hot red fire, arranging the coals evenly over the grill. If using a gas grill, preheat the grill, then adjust the burners to maintain a temperature of 350°F. Place the tenderloins in the center of the grill. Cook, turning every 5 minutes, until the internal temperature of the meat is 140°F, 15 to 20 minutes.
Transfer the pork to a carving board and let rest for 15 minutes. Slice 1⁄2 inch thick and serve.