Grilled Pork Tenderloin with Black Peppercorns and Rosemary

Grilled Pork Tenderloin with Black Peppercorn Rosemary Marinade

 

Use this quick and easy marinade and you will almost feel like you are eating a luxurious beef filet instead of a simple pork tenderloin.  If you love the warm, gentle spice of black peppercorns as I do, you will turn to this recipe for casual week-night suppers and elegant dinner parties alike. Adapted from Grilling, Where There’s Smoke, There’s Flavor by Eric Treuille and Birgit Erath.

 

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2 pork tenderloins

Salt

4 garlic cloves

2 tablespoons whole black peppercorns

3 tablespoons fresh rosemary leaves

1 teaspoon fennel seed

1/4 teaspoon red pepper flakes

1 tablespoon lemon juice

3 tablespoons olive oil

 

Trim the pork tenderloins, taking care to remove all silver skin, then sprinkle lightly with salt on all sides.  Place the rest of the ingredients in a blender or food processor and pulse to a coarse paste.  Rub the paste over the tenderloins, cover and marinate in the refrigerator for 2 hours or more.  Preheat grill to medium high and grill for 15-20 minutes (depending on the size) or until just barely pink in the center. Let rest 10 minutes before slicing and serving.  Serves 4-6

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