Believe it or not, a package of processed dried marinade seasoning is the inspiration here. The powdered marinade wasn’t bad, but there were some things I didn’t like: too much salt and light flavor. So, I recreated the flavor profile by reading the ingredients list on the back of the package and adding more flavor.
While developing this recipe, I’ve been obsessed with my Adam Perry Lang cookbook “Serious Barbecue” as of late. As a result, I made an herb brush for the tenderloins which made this fantastic recipe even better.
Although I borrowed a little bit from this and a little bit of that, I feel this recipe is unique and one of my favorites to date.
Herb, Garlic & Wine Pork Tenderloin
(2) Pork Tenderloins, trimmed
- 1 Bottle of White Wine
- 1/4 cup Olive Oil
- 1 cup Yellow onions, chopped
- 4 Garlic cloves, crushed
- 1/4 cup Water
- 1tbsp Balsamic Vinegar
Herb Basting Brush
- Wood spoon
- Butcher twine
- Fresh Thyme, Rosemary & Sage
- 1 Stick butter, melted
- 4 Garlic cloves, crushed
- 4tbsp Olive oil
- Brush herbs, chopped
- In a 2 gallon storage bag, add all the marinade ingredients and the pork tenderloins. Marinate in the refrigerator for a couple of hours or up to 3 days.
- Set up the grill for the 2 zone method at 450 degrees.
- 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 sauce pan, add the basting sauce ingredients.
- Place tenderloins and the sauce pan 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 10-15 minutes, reserve any left over.
- When the internal temperature reaches 130 degrees (about 1 hour), bring the fire up to high heat (600+ degrees). 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″ 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.
I should note that when tying butcher twine around the tenderloins, don’t tie it tight because that causes the meat to cook unevenly. Using 4 strings of twine should do the trick. In addition, this cut is lean, so don’t overcook or it may dry out. Tying 2 tenderloins together makes it as thick as a roast, protecting the meat from drying out as a result.
Delicioso! This turned out better than the store bought spice pack and it looks exceptionally more appetizing. It was juicy and flavorful just how I like it. I bet the same recipe can be done with chicken or turkey too. I think I deserve a big pat on the back for this treat.