Nick’s Grilled Pork Tenderloin Recipe
Pork Tenderloins are a dinner staple at Nick’s house. They weigh about 1 lb. and grill quickly, so they’re perfect to feed 2-3 people who need food fast! Here’s his super simple recipe for grilled Pork Tenderloin. This is a flexible recipe with different instructions based on how much time you have and you can also add extra seasoning if you like! Have questions or a favorite seasoning combination? Let us know in the comments below!
Brinerate (a combination of brining and marinating) pork tenderloins in red wine by submerging them in a combination of 2 cups red wine and 2 tbsp salt and letting the tenderloin sit in the mixture for 1 hour. If you have 4 hours, reduce the salt to 1 tbsp. and let sit to 4 hours. If you have no time, just douse the tenderloins in the wine (no salt) before grilling. It’ll still add extra moisture and flavor!
Remove the tenderloin from the marinade, pat dry and season liberally on all sides with salt and pepper.
Place the tenderloin on a grill set up for direct cooking and preheated to 400ºF. Grill for 4-5 minutes per side until the pork reaches an internal temperature of 145°F.
Remove from grill, let rest for 5 minutes and cut into slices. Enjoy!
Get more great recipes at lakegenevacountrymeats.com
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
- Burgundy, France
- Sonoma, California
Pairs great with:
- Pinot Noir can work with a variety of foods from salmon to pork to mushrooms