Summer Pork Tenderloin

August 1, 2015

Summer Pork Tenderloin


Summer at Glover Gardens means gardening and grilling, lots and lots of both.

Like a tequila sunrise
Yellow hibiscus looks like a tequila sunrise

It’s summer!  Doesn’t that just make you want to grill something?

And isn’t it great that all of the planting and pruning and mulching we did in the spring is paying off?  The garden is full of flowers right now, with the hibiscus leading the way. They thrive in the heat and I find myself planting more of them every year.

Red hibiscus has a siren song
Red hibiscus has a siren song

We’re spending as much time as we can on weekends outside, and the grill is getting a workout. This pork tenderloin recipe is quick and easy and just right for a mid-summer dinner. Put it into a simple marinade made with beer and my Zippy Southwest Spice Mix in the late afternoon and it will be ready to grill in just an hour.  The beer in the marinade should be one that you like; for this recipe I used Goose Island Summer Ale, which was perfect for the hot summer afternoon.

Don't skimp on the garlic in this marinade
Don’t skimp on the garlic in this marinade

1/3 cup of olive oil
4 ounces of beer (drink the rest!)
2 TBSP Zippy Southwest (click here for the recipe) or your favorite spice mix
1 TBSP minced garlic
Freshly ground pepper
2 pork tenderloins, about 1 1/2 pounds (be sure not to get a pre-marinated package)
1/8 cup of honey

Pico de Gallo (optional garnish)

Cooking Instructions
Combine the first five ingredients in a small bowl and whisk with a fork to make the marinade.  Place the tenderloins in a gallon-sized plastic food storage bag and pour in the marinade, squeeze out the air and seal.  Refrigerate for 1 – 2 hours.

Garnish with Pico de Gallo and a little Sriracha for more of a kick
Garnish with Pico de Gallo and a little Sriracha for more of a kick

Preheat the grill with a very hot fire.  Remove the pork from the marinade, reserving the marinade.   Place tenderloins on the grill, turning to ensure a sear on all sides of each tenderloin.  Grill to your liking, which may take between 8 -12 minutes.  Remove pork from the grill and let it rest for a few minutes.  Put the marinade in a small bowl and microwave on high for 90 seconds, then stir in the honey.  Brush this glaze over the cooked pork, slice and serve.  I like to garnish the pork with my Pico de Gallo, which we almost always have on hand.

There are so many ways to prepare a pork tenderloin, and this is one of the easiest.  It’s especially easy for me because I’m married to a Grill-Meister and all I have to do is the prep and the sides.  You can pair the pork with some fresh fruit and a pasta salad or slaw, and presto!, you’ve got the perfect midsummer dinner.  

Copyright 2015, Glover Gardens Cookbook

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