This Grilled Pork Tenderloin became a fast favorite in my house, the recipe comes from Down South, the new Donald Link cookbook CPB gave me for my birthday. I gifted CPB with his first cookbook, Real Cajun, last year and we absolutely love everything we've tried to make. From that first book we've made (multiple times) Braised Sausages & Chiles, Cajun Pizza and a Fried Chicken & Biscuit Sandwich. The first recipe I made from this book was the Braised Chicken with Salami & Olives but I forgot to take pictures (the same goes for the first two times we made the pork tenderloin, luckily we keep on making it). It was also the main dish for our Fourth of July celebration. The meat can marinade for anywhere from two to eight hours and I'm sure you could get away with alittle more or a little less if needed. It's paired with the arugula and parmesan salad, which is light and summery in contrast with the savory and lightly charred meat.
16-ounce Pork Tenderloin
3 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp Apple Cider Vinegar
1 Tbsp Honey
2 Tbsp Sugar
2-3 Cloves Garlic, Thinly Sliced
2 tsp Dried Oregano
2 tsp Salt & Black Pepper Each
1 tsp Paprika
1 Lemon, Juiced
Salt & Pepper
Marinate the Pork, remove the silver skin from the meat and combine the tenderloin and all of the marinade ingredients in a large zip-top bag and work with your hands to completely coat the meat. Marinate in the refrigerator for at least 2 hours (and up to 8 hours), massaging every hour or so to distribute the liquid.
Heat your grill to high.
Grill the tenderloins, using tongs to roll the meat every 2 minutes to allow it to char evenly, until cooked to medium, about 15 minutes total. Transfer to a plate, tent with foil and allow the meat to rest for 5-7 minutes.
Make the arugula salad, while the meat is resting, in a bowl whisk together the olive oil, lemon and salt & pepper. Place handfuls of arugula in salad bowls, drizzle with dressing and mix thouroughly.
To serve, thinly slice the pork and serve with salad.