Herb, Garlic and Wine Pork Tenderloin
Serves: 8–10
Ingredients:
2 pork tenderloins, silver skin trimmed off
Salt and pepper, to taste
Marinade:
1 bottle of white wine
1/4 cup olive oil
1 cup yellow onions, chopped
4 garlic cloves, crushed
1/4 cup water
1 tbsp balsamic vinegar
Salt and pepper, to taste
Basting Sauce:
1 stick unsalted butter, melted
4 garlic cloves, crushed
Herb Basting Brush
Wooden spoon
Butcher twine
Fresh thyme, rosemary, and sage
Board Dressing:
4 tbsp olive oil
Brush herbs, chopped
Method:
In a 2-gallon storage bag, add all the marinade ingredients and the pork tenderloins. Marinate in the refrigerator for 24 hours.
Set up the grill for indirect heat at 450 degrees F.
Remove the tenderloins from the marinade and wipe dry with paper towels.
Season the tenderloins with salt and pepper, then tie together with butcher twine.
In a small saucepan, add the basting sauce ingredients.
Place tenderloins and the saucepan of basting sauce on the cool side of the grill. Put the lid on the cooker with the vents wide open.
Assemble the herb brush. After the first 20 minutes of cooking, use the brush to baste the meat. Baste every 10 to 15 minutes, reserving any leftover sauce.
When the internal temperature reaches 130 degrees (about 1 hour), bring the fire up to high heat (600+ degrees F). Do not put the lid on the grill. Add more charcoal if necessary.
Cook the tenderloin over high heat until a little char develops (2 or 3 minutes), turn over, and repeat.
Remove meat from grill, place onto a platter, and tent with foil. Let the tenderloins rest for 10 minutes.
Meanwhile, chop the charred and seasoned ends of the basting brush on a cutting board and add the olive oil to make the board dressing.
Remove the butcher twine, place the meat on the board, and slice the pork into 1-inch-thick medallions. Let the slices of pork get coated with the board dressing.
Place the pork back on the platter and pour the board dressing and reserved basting sauce over the tenderloin medallions. Serve immediately.
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