An easy and reliable recipe for perfect grilled pork tenderloin. Served with any sauce, such as rhubarb-balsamic sauce (recipe below), mushroom sauce, or chanterelle sauce, and even mushroom sauce.
Ingredients
- 1 large pork tenderloin (500 g)
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil
Rhubarb-Balsamic Sauce
- 4 stalks rhubarb
- 1/4 cup sugar
- 1 tablespoon honey
- 4 tablespoons balsamic vinegar
- Sea salt and freshly ground black pepper
You will need aluminum foil.
Preparation
Season the pork tenderloin with salt and pepper, rub with olive oil, and set aside to marinate for about an hour or overnight in the refrigerator. You can also grill immediately.
Place the tenderloin on a preheated grill or grill pan and grill/sear on each side for about 2 minutes (about 10 minutes in total). Then wrap the tenderloin in aluminum foil and place it on the grill for another 10 minutes. The exact grilling time depends on the size of the tenderloin and the power of the grill.
Open the tenderloin and set it aside for 4 – 5 minutes to rest. Pour the juice from the foil and use it for the sauce. Slice the tenderloin and serve with the sauce and other accompaniments.
Rhubarb-Balsamic Sauce: Rinse the rhubarb, cut off any remaining leaves, and trim any dried ends if necessary. Cut into 1 cm pieces, place in a saucepan, add sugar, honey, salt, and pepper. Cook, stirring, for a few minutes until the rhubarb softens slightly. Add balsamic vinegar and continue to cook for about 2 minutes until tender.
