Grilled Pork Tenderloin

Grilled Pork Tenderloin Recipe from USA with Italian Salad Dressing

Region / culture: USA | Preparation time: 8-12 hours (marinating) | Cooking time: 20 minutes | Servings: 4-6

Introduction

Grilled Pork Tenderloin is a delicious and easy-to-make dish that is perfect for a summer barbecue or a weeknight dinner. The tenderloin is marinated in zesty Italian salad dressing, giving it a flavorful and juicy taste. This recipe is sure to be a hit with your family and friends!

History

The history of Grilled Pork Tenderloin dates back to ancient times when people would cook meat over an open flame. Over the years, different cultures have developed their own variations of grilled pork dishes, with each one adding their own unique flavors and seasonings. Today, Grilled Pork Tenderloin is a popular dish enjoyed by many around the world.

Ingredients

2 lb (907 g) pork tenderloins
1 x 8 oz (227 g) bottle of zesty italian salad dressing

How to prepare

In a large covered bowl, pour salad dressing over tenderloins and marinate for 8 to 12 hours in the refrigerator, turning often.
Remove tenderloins from the dressing and place them on the grill.
Cook until the meat thermometer reaches 160 to 170°F (77°C), which should take about 10 minutes on each side.
Slice the tenderloins and serve.

Variations

Try using different marinades such as teriyaki or honey mustard for a different flavor profile.
Add some fresh herbs like rosemary or thyme to the marinade for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to marinate the pork tenderloin for at least 8 hours to allow the flavors to fully penetrate the meat.

- Use a meat thermometer to ensure that the pork is cooked to the proper temperature.

- Let the pork rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Grilled Pork Tenderloin pairs well with a side of roasted vegetables or a fresh salad. It can also be served with rice or mashed potatoes for a more filling meal.

Cooking Techniques

Grilling is the best cooking technique for pork tenderloin as it helps to seal in the juices and gives the meat a nice charred flavor. Make sure to preheat your grill before cooking the tenderloin.

Ingredient Substitutions

If you don't have zesty Italian salad dressing, you can use any other type of marinade or dressing that you prefer. Just make sure it complements the flavor of the pork.

Make Ahead Tips

You can marinate the pork tenderloin the night before and keep it in the refrigerator until you are ready to grill it. This will help to save time on the day of cooking.

Presentation Ideas

Slice the grilled pork tenderloin and arrange it on a platter with some fresh herbs for a beautiful presentation. You can also drizzle some extra marinade on top for added flavor.

Pairing Recommendations

Grilled Pork Tenderloin pairs well with a glass of red wine such as Pinot Noir or Merlot. You can also serve it with a light beer or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the slices in a microwave-safe dish and heat for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Grilled Pork Tenderloin contains approximately 300 calories.

Carbohydrates

Each serving of Grilled Pork Tenderloin contains approximately 2 grams of carbohydrates.

Fats

Each serving of Grilled Pork Tenderloin contains approximately 10 grams of fat.

Proteins

Each serving of Grilled Pork Tenderloin contains approximately 45 grams of protein.

Vitamins and minerals

Grilled Pork Tenderloin is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains soy and wheat allergens due to the zesty Italian salad dressing.

Summary

Grilled Pork Tenderloin is a high-protein dish that is relatively low in carbohydrates. It is a good source of essential vitamins and minerals, making it a nutritious choice for a balanced diet.

Summary

Grilled Pork Tenderloin is a delicious and nutritious dish that is perfect for any occasion. With its flavorful marinade and juicy meat, this recipe is sure to become a family favorite. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Grilled Pork Tenderloin. It was a warm summer day, and I was visiting my dear friend Martha in her charming countryside home. Martha was known for her delicious home-cooked meals, and I had always admired her culinary skills.

As we sat down for lunch in her cozy kitchen, Martha brought out a platter of perfectly grilled pork tenderloin, seasoned to perfection and glistening with a mouthwatering glaze. The aroma that wafted from the dish was simply intoxicating, and I couldn't wait to take my first bite.

I savored every morsel of that tender and flavorful pork, and when I asked Martha for the recipe, she smiled and said, "It's a family secret, my dear. But I suppose I could make an exception for you."

Martha went on to explain the process of marinating the pork tenderloin in a mixture of herbs, spices, and a touch of sweetness before grilling it to juicy perfection. She also shared her tips for achieving the perfect sear and maintaining the tenderness of the meat.

I was in awe of Martha's expertise and passion for cooking, and I knew that I had to learn how to make this dish for myself. Over the years, I perfected Martha's recipe, adding my own twist to it by experimenting with different marinades and glazes.

As I continued to hone my skills in the kitchen, I discovered new techniques and flavor combinations that elevated the dish to new heights. I shared my grilled pork tenderloin with friends and family, who couldn't get enough of it. It became a staple at family gatherings and special occasions, earning me the reputation of being the "grilled pork tenderloin queen."

One day, while browsing through an old cookbook that belonged to my grandmother, I stumbled upon a recipe for grilled pork tenderloin that was similar to Martha's but with a few key differences. Intrigued, I decided to give it a try and was pleasantly surprised by the results.

The recipe called for marinating the pork tenderloin in a mixture of soy sauce, honey, garlic, and ginger before grilling it over a hot flame. The soy sauce added a depth of flavor and richness to the meat, while the honey and ginger provided a subtle sweetness and warmth that complemented the pork beautifully.

I made a few adjustments to the recipe, adding some extra spices and herbs to enhance the flavors even more. The end result was a grilled pork tenderloin that was tender, juicy, and bursting with bold and complex flavors.

I couldn't wait to share my newfound recipe with Martha, who was equally impressed by my culinary skills. She praised me for my creativity and encouraged me to continue experimenting with different ingredients and techniques.

As the years went by, I continued to refine and perfect my grilled pork tenderloin recipe, drawing inspiration from various sources and incorporating new ideas and flavors. I learned to trust my instincts and intuition in the kitchen, allowing me to create dishes that were truly unique and memorable.

To this day, whenever I make grilled pork tenderloin, I think back to that fateful day at Martha's house and the recipe that sparked my passion for cooking. I am grateful for the knowledge and inspiration that I have gained over the years, and I look forward to passing on my love for cooking to future generations.