Grilled Rosemary Pork Tenderloin

By Marian Burros

Updated April 17, 2018

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(1,845)
Comments
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This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.

Featured in: PLAIN AND SIMPLE; Winter Grill: Rosemary-Infused Pork

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Ingredients

Yield:2 servings

  • 8 ounces pork tenderloin

  • Salt and pepper

  • 1 clove garlic

  • 1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)

  • ½ cup dry red wine

  • Nonstick spray or neutral oil for the pan

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

3 grams carbs; 74 milligrams cholesterol; 212 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 413 milligrams sodium; 24 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry tenderloin, and cut into ¼-inch-thick pieces. Season with salt and pepper. Place in small bowl.

  2. Step 2

    Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.

  3. Step 3

    When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

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Ratings

4 out of 5
1,845 user ratings
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Comments

Sandra B

How long should you marinate the pork for?

Steve

We let the pork marinate about 7 hours. Doubled the garlic. Cooked it whole on the Weber. Took the marinate and reduced it. Threw in a big slice of butter. Came together perfect. This is a keeper. Remember not to overcook the pork. 145 o Be well.

Anne Clark

Marinate is really good. Marinate the whole tenderloin, then do the 'perfect grilled tenderloin' method: hot grill, 7 minutes the first side, 6 minutes the second, then turn off the grill and let it sit for 5 minutes. if the tenderloin is really thick, or you are using a small grill like a Weber Q grill, increase the time 1 minute per side - 8-7-6 Works like a charm.

Jodie

Very good. Only marinated 1/2 hour and still had flavor.

Jennifer S

Slice tenderloin in half lengthwise then slice across thin for bite size pieces. Double the marinade, add 2 tbsp fresh chopped sage, submerge pork and rest in fridge 4 hours. Thread on metal skewers ( not too tight), pat dry, let come to room temp ( 1 hour). Brush oil on both sides, bbq on high 2-3 minutes per side until done ( instant read thermometer 145 f ). No basting required. Tender and good. Next time I might save the marinade and reduce for a sauce with mushrooms on the side.

Suzanne

Most packaged pork tenderloins contain 2 tenderloins and weigh between 15 and 25 ounces from my experience. If you're using this recipe for the entire package, I recommend doubling the recipe. I am surprised that an oil wasn't included as a balance for the wine's acidity. I doubled the recipe and opted to add 1/3 cup olive oil. It is currently marinating and will be cooked in the air fryer later.

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