Grilled pork tenderloin with herbs

I finally wanted to eat something I’d made myself. Something meaty, but quick to prepare. I went to the butcher’s and, honestly, had hoped for a bigger selection. I absolutely wasn’t in the mood for poultry, and there wasn’t any good beef.

So I took the easy way out a little. Pork tenderloin is probably one of the easiest meats to prepare. It’s practically hard to get it wrong. I cooked mine on the grill, in a very pleasant herb marinade.

The method is a little like making grilled duck breast, but the flavour is completely different. Give it a try! I served myself a proper dinner, with some rather interesting oven-baked potatoes done in a sort of crisp style, and a tomato simply cut into slices. Delicious.

I won’t write at length today either, but just wait—I’ll definitely get my form back. I hope 🙂

At a glance:

Preparation time: 1 hour (including marinating time)

Serves: 2 people

Calories: from an electric grill? They didn’t allow for that option

Ingredients for pork tenderloin on an electric grill:

• 1 medium pork tenderloin (of course, you can make many more)
• 1 tablespoon of marjoram
• 1 tablespoon of dried rosemary
• freshly ground black pepper
• 1 clove of garlic
• salt
• 1 tablespoon of olive oil
• 1 tablespoon of balsamic wine vinegar (Italian, of course)

How to make pork tenderloin:

The marinade is the most important part of this tenderloin recipe. The electric grill takes care of the rest.

I washed the tenderloin and divided it into three pieces. I put them in a plastic container and added the seasonings, finely chopped garlic, olive oil, salt and balsamic vinegar. I rubbed everything thoroughly into the tenderloin pieces and pierced them with a sharp knife.

I covered them and put them in the fridge for about 30 – 40 minutes.

After that, I heated my electric grill to its highest setting and put the tenderloin pieces on it. I grilled them for about 7 – 8 minutes on each side, pressing them against the plate from time to time. After that, the tenderloin is ready. Perfectly cooked and lovely and tender, although rather medium. So if you don’t like „pink” (but not bloody) meat in the middle and prefer it more well done, extend the cooking time by about 4 minutes on each side. The dish is ready. Enjoy!