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

Recipe by Southern Living October 1998

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Tina Cornett; Styling: Mary Lyn Hill Jenkins

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle tenderloins with pepper and rosemary.

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  • 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.

Nutrition Facts

400 calories; fat 13.8g; cholesterol 107mg; sodium 760mg.
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