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Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins Photo by: Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins

Herbed Pork Tenderloin With Parmesan-Pepper Toasts

If you don't plan to take your portable grill along, grill this pork tenderloin ahead and serve cold.

Southern Living OCTOBER 1998

  • Yield: 6 servings

Ingredients

  • 2 (3/4-pound) pork tenderloins
  • 2 tablespoons freshly ground pepper
  • 2 tablespoons chopped fresh rosemary

Preparation

Sprinkle tenderloins with pepper and rosemary.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 14 to 17 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Cut into 24 slices. Serve on Parmesan-Pepper Toasts, and top with Pear Chutney, if desired. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 400
  • Fat: 13.8g
  • Cholesterol: 107mg
  • Sodium: 760mg
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Herbed Pork Tenderloin With Parmesan-Pepper Toasts recipe

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