BBQ Pork Tenderloin from John Spottiswood Recipe
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Ingredients
- 2 pound pork tenderloin
- 1 medium onion finely diced
- 3 cloves minced garlic
- 3 Tbsp minced flat-leaf parsley
- 1 Tbsp paprika (Spanish if possible)
- 1/2 tsp hot red pepper flakes
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp saffron threads, crumbled (I always use these, but I imagine they are optional given the subtle flavor relative to the other spices)
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp very dry sherry or dry white wine
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Directions
- 1. Cut the tenderloin into 6 to 8 inch long pieces. Make a few incision in each side about 1/4 inch deep and spaded about 1 inch apart for the marinade to penetrate.
- 2. Combine all other ingredients to a small bowl and stir.
- 3. Put the tenderloin and marinade into a ziplock bag, squeeze out the air and zip. Kneed with hands to work the marinade into the pork. Refrigerate 4-6 hours or overnight.
- 4. Preheat grill to medium high. Spray the grill or tenderloin with a light covering of spray oil. Put tenderloin pieces on grill and rotate every 3-4 minutes to ensure even cooking on all sides. Depending on thickness, this should take about 12-16 minutes. If using a thermometer, remove when the tenderloin registers 160 F in the middle.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1092g | |
| Calories 1435 | |
| Calories from Fat 544 | 38% |
| Total Fat 61.32g | 77% |
| Saturated Fat 11.98g | 48% |
| Trans Fat 0.17g | |
| Cholesterol 560mg | 187% |
| Sodium 2809mg | 117% |
| Potassium 3940mg | 113% |
| Total Carbs 21.55g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.46g | 5% |
| Protein 183.85g | 294% |
