Pork tenderloin is grilled in a peppercorn and garlic marinade, then topped with a dab of herb butter, for an easy and delicious summertime meal.
You know you’re spending
too much most of your time in the yard when your spouse says, “Should we just get a tent and sleep out here?”
The kids overhear you, and totally think you’re going to do it. Then for the next three days, you end up explaining to them why you’re not.
Ya, so that happened.
Anyway. Get your grills out!
You have to make this tenderloin. It’s another one of our favorite pork dishes.
Seriously. So tender and tons of flavor, the kids don’t even ask to dip it in mayo. That’s huge.
I might even try to cook this over our fire pit. S’mores are so yesterday.
Other Pork Tenderloin recipes we love!
Grilled Peppercorn and Garlic Pork Tenderloin with Herb Butter
For the Marinade
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon black peppercorns
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic , minced
- 1 1/2 pounds pork tenderloin
For the Grilled Onions
- 1 large sweet onion , peeled, cut into 8 (1/2-inch thick) slices
- olive oil
- salt and pepper
- 2 tablespoons herb butter
- In a medium bowl, whisk all of your marinade ingredients together until combined; transfer to a resealable plastic bag, along with the pork tenderloin. Toss to coat. Marinate in the refrigerator overnight, then discard marinade.
- Prepare a grill to medium-high heat.
- Oil grill grates and grill tenderloin, turning every few minutes on all sides, until a thermometer inserted into meat registers 145°, about 15 minutes. Transfer to a cutting board and tent with foil; let rest 10 minutes.
- While meat is resting, grill the onions. Drizzle each slice with olive oil and season both sides with salt and pepper, to taste. Grill for 3 to 5 minutes on each side until onion is tender and has begun to caramelize.
- Cut tenderloin into thin slices and serve with the grilled onion and a dab of herb butter.