Grilled Pork Tenderloins with Rosemary Pesto

Yield: Makes 10 to 12 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 6 to 10 fresh rosemary sprigs
  • 1/4 cup chopped walnuts
  • 2 tablespoons Creole mustard
  • 3 garlic cloves, chopped
  • 1/2 cup olive oil, divided
  • 4 (1/2- to 3/4-pound) pork tenderloins
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Garnish: fresh rosemary sprigs

Preparation

  1. Remove leaves from rosemary sprigs, and measure 3/4 cup leaves. Soak rosemary stems in water; set aside.
  2. Process rosemary leaves, walnuts, mustard, and garlic 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. Set pesto aside.
  3. Place tenderloins between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2- to 3/4-inch thickness, using a meat mallet or rolling pin. Spread pesto evenly over top of 2 tenderloins; place remaining tenderloins on top, and tie tenderloin pairs together with kitchen string. Rub remaining oil over pork; sprinkle with salt and pepper.
  4. Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Remove rosemary stems from water; place on hot coals. Place food rack on grill. Place pork over unlit side.
  5. Grill, covered with grill lid, 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 10 minutes. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Pork Tenderloins with Rosemary Pesto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy