Summer is by far my favorite season. I know a lot of people can't stand the heat and humidity, but I can deal. I actually kind of enjoy the heat as long as there's a pool nearby. And lucky me, there's a pool right down the street from my house.
My mom actually still talks about how when I was a little kid I always refused to take my swimsuit off after an afternoon at the pool. Now that I think about it, I still love lounging around in my swimsuit after I get back from the pool. It's like saying, "Yeah, I can go back whenever I want ... I still have my swimsuit on."
Speaking of things I love about summer, I love grilling. There's something about it that is just so wonderful. The prep-work for grilling is usually easy and it's very low maintenance once you start cooking. Oh and did I mention that cleaning a grill is much easier than scrubbing pots and pans?
Most recently, I grilled a fabulously flavorful pork tenderloin. It was super simple, which made it the perfect contender for the grill. By adding fresh green beans and a little rice pilaf you have an impressive dinner to serve to guests.
Here's how it all went down.
I whipped up a quick balsamic-garlic rub ...
Marinated the tenderloin for a few hours ...
And then grilled it until it got all crusty on the outside, while staying perfectly tender on the inside.
Grilled Balsamic-Garlic Pork Tenderloin
recipe from Kitchen ConfidanteServings: 4
Prep Time: 10 minutes
Inactive Time: 2-10 hours
Cook Time: 35 minutes
4-5 garlic cloves, finely minced
2 Tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 Tablespoons olive oil
2 pounds pork tenderloin
2 tablespoons canola oil
Stir garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl until the salt and garlic absorb most of the liquid. Rub the paste all over the pork and marinate for at least 30 minutes, but as long as overnight.
Heat the grill to medium-high (500 degrees) and sear the tenderloins on all sides. Turn the temperature down to medium heat (400 degrees) and grill for about 20-30 minutes over indirect heat, rotating every 10 minutes, until the internal temperature is 160 degrees. Let it rest for 10 minutes before slicing.
Are you grilling up anything fun or interesting this summer?
I'm constantly looking for new ideas, so I'd love to hear what you've been up to!
Today I'm linking up to Tasty Tuesday at Beauty & Bedlam and Hearth & Soul Blog Hop at A Moderate Life.
Today I'm linking up to Tasty Tuesday at Beauty & Bedlam and Hearth & Soul Blog Hop at A Moderate Life.
Delicious looking and perfectly done. Thanks for sharing it with hearth and soup hop :)
ReplyDeletePork tenderloin has become such a popular cut, and this one looks delicious. Thanks for sharing with the Hearth n Soul hop!
ReplyDeleteYum! We are going to try this, this week!!
ReplyDeleteLooks delicious! I love pork tenderloin but I'm always too lazy to grill it. Always a pan sear and finish in the oven with me. I like how your recipes are so detailed, just like a cookbook. I'm too lazy to do that :P
ReplyDeleteCameron - I hope you had success with the recipe - it's a new favorite for me!
ReplyDeleteMike - Now that I've more or less mastered the grill, I'm addicted! I love summertime, so the idea of cooking outside sounds perfect to me. However, as soon as winter rolls around, I'll be making this recipe exactly as you described!