Grilled Peppercorn and Garlic Pork Tenderloin with Herb Butter
Pork tenderloin is grilled in a peppercorn and garlic marinade, then topped with a dab of herb butter.
Servings: 5
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 361kcal | Carbohydrates: 7g | Protein: 29g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 367mg | Potassium: 640mg | Fiber: 1g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg