On a recent night I was looking at my overgrown rosemary plant and decided to make use of it. Rosemary pairs very nicely with pork, and gives it a great Mediterranean flair. I created a simple marinade from the rosemary leaves, olive oil, garlic, and some fig-infused balsamic vinegar for a decidedly Italian flavor. By using a ziplock plastic bag in which to marinate the pork, you can easily turn the meat inside the sealed bag, plus you save yourself the trouble of cleaning one extra dish. And a tip–to easily mix your marinade, put the plastic bag in a large measuring cup and fold it open around the top of the cup. This makes it easy to pour in ingredients without your bag tipping over and spilling!
The result was delicious, although you have to be careful to keep the grill temperature low, so the sugars in the fig vinegar don’t burn too much ( a little charring is preferable, in my opinion…just don’t go overboard!). Depending on the size of your tenderloin, the cooking time could vary from as little as 20 minutes, to as much as 45, so just be sure to check it fairly frequently. I paired the meat with some grill-roasted green beans that I drizzled with some garlic-infused olive oil and sprinkled with salt. Delicious—-and no inside mess to clean up!
Grilled Rosemary-Fig Pork Tenderloin
1.5 – 1.75 lbs pork tenderloin (one large or two small tenderloins)
2 rosemary sprigs, leaves stripped off and stem discarded
1 glove garlic, minced
1/4 cup olive oil
1/4 cup fig balsamic vinegar
salt and pepper
In a large ziplock bag, mix the rosemary leaves, garlic, olive oil, vinegar, salt and pepper.
Add the pork and seal bag securely. Shake the bag around so all the meat is coated in marinade. Allow to marinate in fridge for 1-2 hours (or on the countertop for up to 30 minutes).
Preheat grill to medium heat. Place pork on hot grates and cook until meat begins to release from grates (this could be anywhere from 7-15 minutes depending on size of tenderloin).
Turn meat once or twice until it has nice grill marks on each side and internal temperature reaches 140 degrees.
Allow to rest for 10 minutes before slicing. Serve hot or at room temperature.
Optional: boil reserved marinade in a saucepan on the stove top until reduced to a syrupy sauce. Serve over meat. Note–never use marinade that has been in contact with raw pork unless it is thoroughly boiled first.