Grilled Rosemary Pork Tenderloin

By Marian Burros

Grilled Rosemary Pork Tenderloin
Michael Kraus for The New York Times
Total Time
15 minutes
Rating
4(1,768)
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
  • 8ounces pork tenderloin
  • Salt and pepper
  • 1clove garlic
  • 1tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)
  • ½cup dry red wine
  • Nonstick spray or neutral oil for the pan
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

212 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 413 milligrams sodium

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.

Ratings

4 out of 5
1,768 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.

SPS

Found the wine flavor on the medallions to be pretty strong. I used dried rosemary and really wish I had had fresh. I really wasn’t impressed. Maybe cutting all the wine with honey as others suggested or adding garlic. Probably would have preferred more of a mustard onion garlic flavor..but one doesn’t know without trying.

KMc

After reading all the reviews, I was disappointed by this recipe. I marinated for a few hours in the fridge, and cooked the meat on our gas grill. The results were tough meat and the flavor of the marinade overwhelming.

STPSquirrel

Have made it multiple times, using 1/4 - 1/3 cup more wine and 2-3x garlic (personal flavor preference). Marinate 4 - 8 hours. Cook on a gas grill or a grill pan on an electric stove top. I also reserve and reduce the marinade for a sauce. Good every time.

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