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Author Notes: If you are looking for an effortless dinner with high potential to please, look no more. This is a subtly fragrant piece of meet to welcome the first spring vegetables, or refresh on a hot summer day. It requires almost no work, just a nice piece of tenderloin, a meat thermometer and a tiny bit of greens on the side. - QueenSashy
- 1 pork tenderloin (about 1lb)
- 1 cup chopped basil leaves
- 3 tablespoons grated ginger
- 1/2 cup extra virgin olive oil
- Salt and freshly ground pepper
- 1 teaspoon lime zest (optional)
- In a one gallon plastic bag combine the olive oil, basil, ginger, lime zest and one teaspoon of salt. Add the pork tenderloin and coat with the marinade. Marinate the pork in the refrigerator for at least 6-8 hours.
- Bring the meat in the marinade to a room temperature about an hour before placing on the grill. Remove the tenderloin from the marinade. Discard the marinade but leave the herbs that cling to the meat. Brush the grill with vegetable oil. Place the tenderloin on the grill, cover and cook for 12 to 15 minutes, turning every minute or two, until the tenderloin reaches an internal temperature of 140F. Transfer the tenderloin to a plate, cover with aluminum foil and let it rest for about 5-10 minutes. Carve the tenderloin in ½ inch thick slices. Season with salt and pepper and serve. (And if you happen to be one of the unlucky few with no backyard, no grill, and no courage to grill on your fire escape, do not despair, skip this step and follow alternate instructions below.)
- (Alternate instructions for the unfortunate souls with no grill: Preheat the oven to 400F. Remove the tenderloin from the marinade. Discard the marinade but leave the herbs that cling to the meat. Heat one tablespoon of olive oil in a cast iron pan and brown the pork tenderloin nicely on all sides. Place the pan in the oven. Roast the tenderloin for about 10-16 minutes, until the thermometer registers 140F. Transfer the tenderloin to a plate, cover with aluminum foil and let it rest for about 5-10 minutes. Carve the tenderloin in ½ inch thick slices. Season with salt and pepper and serve.)
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Barbecue
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