There’s definitely no meat I enjoy cooking more than pork tenderloin! It’s such a wonderful blank canvas to create a seemingly endless variety of dishes – smoked, grilled, baked or pan seared, marinated, brined, Asian spice rubbed or southern barbeque style. This recipe by Charlie Palmer is one I find myself returning to often. Serve over rice or with grilled fingerling potatoes and veggies. Enjoy!
Wine Pairing: This pork dish is a perfect foil for a good Pinot Noir like the 2014 Forge Cellars Classique Pinot Noir (750ml, $27.99).
- 3 (3/4 – 1 lb) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegtable oil
- 2 Tbsp fresh orange juice
- 1 1/2 Tbsp minced fresh rosemary
- 1 Tbsp minced shallots
- 1 tsp minced fresh ginger
- Trim the tenderloins of all the fat and sliverskin. Place them in a shallow baking dish large enough to hold them without crowding.
- Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended.
- Stir in the rosemary, shallots, and ginger, pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
- Preheat an outdoor grill or indoor grill pan. Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook.
- Turn frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155˚F.
- Transfer to a platter and allow the meat to rest for 10 minutes before carving.
- Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
- Slice the pork into 1/4 inch-thick slices, spoon hot marinade over the pork.
This recipe is courtesy of Charlie Palmer’s Casual Cooking, William Morrow 2001