Grilled Pork Tenderloins With Rosemary Pesto

Southern Living
Grilled Pork Tenderloins With Rosemary PestoRecipe
Smoke from grilling the meat gives the outer edge a pink color.
Makes 10 to 12 servings


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1/2 cup walnuts, toasted
1/4 cup chopped fresh rosemary (about 4 sprigs)
3 tablespoons Creole mustard
3 garlic cloves, chopped
1/2 cup olive oil, divided
4 (1/2- to 3/4-pound) pork tenderloins
Kitchen string
1 teaspoon salt
1/2 teaspoon black pepper


Prep: 30 Minutes
Cook: 1 Hour, 30 Minutes
Stand: 10 Minutes

Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. With processor running, pour 1/4 cup oil through food chute in a slow stream; process until smooth.

Place tenderloins between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2- to 3/4-inch thickness, using a meat mallet or rolling pin. Spread rosemary mixture evenly over top of 2 tenderloins; top with remaining tenderloins, and tie together with kitchen string.

Rub remaining 1/4 cup oil over pork; sprinkle with salt and pepper.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side.) Place food grate on grill. Arrange pork over unlit side.

Grill, covered with grill lid, 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes or until thermometer registers 160°.

Created date

March 2004