Recipe: Grilled Pork Tenderloin with Herbed Cornmeal Rub

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It's not quite time to put the grill away yet! There's still sunshine and warm weather to inspire us to use our grills as long as possible. This pork tenderloin is so easy on the grill - it's moist and the garlic flavor permeates the whole cut of meat. Plus it takes so little time; try it with a salad and a good loaf of bread and you'll have dinner in under an hour.

Grilled Pork Tenderloin with Herbed Cornmeal Rub

serves 4-6

2 1-pound pork tenderloin filets
1 cup parsley, minced
5 large sprigs fresh thyme, minced
5 cloves garlic, minced
2 large sprigs tablespoon rosemary, minced
1/4 cup sage, minced
1/2 cup fine cornmeal
2 tablespoons olive oil
Salt and pepper

Lightly grease the grill before heating it - rub a little olive oil on. Heat the grill.

Rub the tenderloin filets with a little salt and pepper. Mince all the herbs and garlic finely and whiz in a food processor with the cornmeal. Drizzle in a little olive oil and stir until gritty and loosely crumbly. Rub over all the pork as evenly as you can.

Grill over medium heat for about 8 minutes on each side. After about 6 minutes on the second side, begin checking with a meat thermometer inserted in the thickest point. Be careful not to push it all the way through and check the temp of the grill instead! Try to insert it just halfway into the meat. Remove the meat when its internal temperature reaches 140°F. Let sit for about 10 minutes before slicing, then slice and serve.

Per serving, based on 4 servings. (% daily value)
Calories
173
Fat
8.3 g (12.8%)
Saturated
1.6 g (7.9%)
Carbs
23.7 g (7.9%)
Fiber
5.2 g (20.6%)
Sugars
0.6 g
Protein
3.2 g (6.3%)
Sodium
12 mg (0.5%)

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Categories

Easy, Main Dish, Quick, Recipe

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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