My kids are usually skeptical when they hear pork tenderloin is for dinner, often complaining about the meat being too dry. Inspired by a method I learned from Carlsbad Cravings, I've started brining the tenderloin first. This simple step has made all the difference in keeping the pork moist and flavourful, which even my pickiest eaters now look forward to.
Pork tenderloin is an excellent choice for those managing their diet. It's lean, rich in protein, and low in fat, supporting a healthy lifestyle. The fresh herbs in this recipe pack a flavour punch, bring anti-inflammatory benefits, and help digestion.
So, grab your aprons, and let's get cooking!
Grilled Pork Tenderloin with Herb Rub
(Serves 4-6)
Ingredients:
• 2 pork tenderloins (about 2-3 lbs total)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh oregano, finely chopped
• Salt and pepper to taste
• Optional: ½ tsp red pepper flakes for a bit of heat
Brine:
• 4 cups water
• ¼ cup apple cider vinegar
• 2 tbsp salt
• 1 tbsp sugar (optional, but it helps balance the flavours)
• A few peppercorns or crushed garlic cloves for additional flavour (optional)
Directions:
1. In a large bowl, dissolve the salt (and sugar, if using) in the water and apple cider vinegar. For extra flavour, add peppercorns or garlic cloves. Place the pork tenderloin in the brine, making sure it's completely submerged. Let it brine in the refrigerator for about 20 minutes.
2. While the pork is brining, mix the minced garlic, chopped herbs, salt, pepper, red pepper flakes (if using), and olive oil in a bowl to create a paste.
3. Remove the tenderloins from the brine, pat dry with paper towels, and rub them all over with the herb paste. Let them marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavour.
4. Preheat your grill to medium-high heat.
5. Grill each tenderloin for about 7-8 minutes on each side or until the internal temperature reaches 145°F, turning once halfway through.
6. Let the pork rest for 5 minutes after grilling before slicing. This helps the juices redistribute throughout the meat
This grilled pork tenderloin recipe is a straightforward way to ensure a moist, flavorful meal. It's a simple yet effective method to improve a dish that many find challenging to get right. The inspiration from Carlsbad Cravings really brought this recipe to the next level, and I hope it helps you as much as it has helped me!
Have you tried this method with pork tenderloin, or do you have other tricks for keeping it from drying out? Share your thoughts and experiences in the comments below! I'm always eager to learn more and discuss ways to make our meals enjoyable and healthy.
PS. Pairs well with the Asparagus and Lemon Risotto recipe.
Personal Access to my Blog Posts!
Sign up and be the first in line to receive my latest posts.
We hate SPAM. We will never sell your information, for any reason.
