Crank up the garlic and toss in a little basil and grill up that pork tenderloin. Garlic Basil Grilled Pork Tenderloin will become of favorite.
At our “cooking for two” house garlic is king, queen and lots of other things. So I want a “garlic to the max” type recipe but I elected to add a little taste of basil too. It works nicely. The inspiration comes from Food.com but I wanted more garlic then basil… I just needed a hint of basil. I wanted the garlic distributed across the pork well so I opted for a marinade more than a brine with garlic powder.
If you are stuck in the “pork chop” mode, get out of it. Port tenderloin is the pork of choice for grilling. Yes I do an occasional chop but the pork tenderloin is the grill pork at my house and should be at your home also. Always moist and tender. It is just hard to louse up.
Rating
A nice sold 4. My garlic loving wife wanted garlic to the max so that recipe coming.
Molly and Lilly at 8 1/2 months waiting for tenderloin
Notes: I opted for the garlic powder since raw garlic is not that grill friendly.
Combine 1 teaspoon garlic powder, 1/2 teaspoon kosher salt. 1/4 teaspoon pepper and 1/4 teaspoon dry basil. Mix in with 2 tablespoons olive oil.
Trim one pork tenderloin of the silverskin and any fat and membranes.
Coat the tenderloin with the oil mixture. Wrap tightly in a 1 gallon ZipLock bag or with plastic wrap. Refrigerate for 2-4 hours.
Remove from refrigerator and allow to rest at room temperature for 15 minutes while preheating grill on medium high (surface temperature of 450 or so). Clean and oil. Cook over direct heat rotating every 5-6 minutes until nicely brown and 150 degrees internal temperature. About 20 minutes for me.
Allow to rest for 5 minutes before serving.
Garlic Basil Grilled Pork Tenderloin
Prep time
2 hours 10 mins
Total time
2 hours 30 mins
Crank up the garlic and toss in a little basil and grill up that pork tenderloin. Garlic Basil Grilled Pork Tenderloin will become of favorite.
Author: Dan Mikesell
Recipe type: Grill
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt.
- ¼ teaspoon pepper
- ¼ teaspoon dry basil
- 2 tablespoons olive oil
Instructions
- Combine 1 teaspoon garlic powder, ½ teaspoon kosher salt. ¼ teaspoon pepper and ¼ teaspoon dry basil. Mix in with 2 tablespoons olive oil.
- Trim one pork tenderloin of the silverskin and any fat and membranes.
- Coat the tenderloin with the oil mixture. Wrap tightly in a 1 gallon Zip Lock bag or with plastic wrap. Refrigerate for 2-4 hours.
- Remove from refrigerator and allow to rest at room temperature for 15 minutes while preheating grill on medium high (surface temperature of 450 or so). Clean and oil.
- Cook over direct heat rotating every 5-6 minutes until nicely brown and 150 degrees internal temperature. About 20 minutes for me.
- Allow to rest for 5 minutes before serving.
3.2.2802
Last Updated
September 11 2014