101 Cooking For Two - Everyday Recipes for Two: Herbes de Provence Grilled Pork Tenderloin

Sunday, August 22, 2010

Herbes de Provence Grilled Pork Tenderloin

Herbes de Provence Grilled Pork Tenderloin from 101 Cooking For Two
The sixth in my Grilled Pork Tenderloin Series. Friends just got back from a wine cruse on a river in France and brought a present, a pack of Herbes de Provence.  The classic French herb mixture was just setting there on the counter saying "us me". So I did.

I have not been a big user of spice mixtures, preferring to mix my own. But this is a classic, not something McCormick make up. I always think of chicken and pork when I hear the name so I had a pork tenderloin left over from a two pack that I had used Marlow's rub on earlier this week.

I found a recipe at Tablespoon which I cut down to make it "cooking for two" friendly. I did leave out the garlic powder just because I wanted to see what the spice would taste like by itself. It was great but some garlic would have made it even better. I added the garlic back into the recipe.


Rating:
I will add garlic next time.

Notes: I did a brine since it fit my schedule today. If you don't brine, you will loose a little moisture and tenderness but it should still be great.
I also add the plastic wrap trick. I like to give a rub have some time to flavor the meat more. Somewhat like brining, I'll do it if I have time.
If you just cleaned the tenderloin, rubbed on the spices and then cook immediately, I believe it would still be great. Just not quite as great.

Tools: Clean gas grill

Ingredients:
1 pork tenderloin
1 T Herbes de Provence
1/4 t salt (eliminate if you brine)
1/2 t garlic powder
1 t olive oil

Brine
2 cups cold water
2 T salt
1 T sugar

Instructions:
1) Trim pork tenderloin including any visible fat and silver skin.
2) If brining: Mix brine ingredients in 1 gallon zip lock bag and submerge tenderloin. Place in medium size bowl will help keep the pork covered with brine. Refrigerate for 1-3 hours. Remove from brine.
3) Rinse tenderloin and pat dry. Brush with 1 t olive oil.
4) Mix Herbes, garlic powder and salt (if not brining). Hand rub mixture covering the entire tenderloin.
5) Wrap tight with plastic wrap and refrigerate for 1 hour.
6) Preheat grill on high, clean and oil grates. Then decrease temp to medium high.
7) Place meat over direct heat. Flip every 5-6 minutes until temp is 160.
8) Let rest for 5 minutes before cutting and serving.




Herbes de Provence Grilled Pork Tenderloin


A classic spice combination creates a wonderfully classic grilled dinner.
Ingredients
1 pork tenderloin1 T Herbes de Provence1/4 t salt (eliminate if you brine)1/2 t garlic powder1 t olive oil Brine (optional)2 cups cold water1 T salt1 T sugar
Instructions
1) Trim pork tenderloin including any visible fat and silver skin.2) If brining: Mix brine ingredients in 1 gallon zip lock bag and submerge tenderloin. Place in medium size bowl will help keep the pork covered with brine. Refrigerate for 1-3 hours. Remove from brine.3) Rinse tenderloin and pat dry. Brush with 1 t olive oil.4) Mix Herbes, garlic powder and salt (if not brining). Hand rub mixture covering the entire tenderloin.5) Wrap tight with plastic wrap and refrigerate for 1 hour.6) Preheat grill on high, clean and oil grates. Then decrease temp to medium high.7) Place meat over direct heat. Flip every 5-6 minutes until temp is 160.8) Let rest for 5 minutes before cutting and serving.
Details
Prep time: Cook time: Total time: Yield: 2 servings

Updated

April 23, 2011

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