Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
2 1/2 pounds pork tenderloin
1/2 cup chopped fresh parsley
1/2 cup red wine vinegar
1/4 cup olive oil
1/4 cup honey
3 tablespoons country-Dijon mustard
2 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons coarsely ground pepper
How to Make It
Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.
Stir together chopped parsley and next 7 ingredients until blended. Pour mixture in a large, shallow dish or zip-top plastic freezer bag; add pork, cover or seal, and chill at least 2 hours or up to 8 hours, turning occasionally. Remove pork, discarding marinade.
Preheat grill to 350° to 400° (medium-high). Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes before slicing.
This was tasty and I made it again, but I would definitely suggest turning the flame to low after you preheat the grill. The first time I made this, the pork was black on the outside and raw on the inside.
The marinade was easy and tasted wonderful. I used it for two 2 lb tenderloins in a ziploc bag, and didn't need to double it.
The timing was way off. At 8 minutes per side on direct heat of 350 it was getting burnt on outside and still raw on inside. Took more like 11 minutes per side, and should have been indirect heat for a more even grill.
I will make it again though.