Grilled Pork Tenderloin with Black Peppercorns and Rosemary



Grilled Pork Tenderloin with Black Peppercorn Rosemary MarinadeUse this quick and easy marinade and you will almost feel like you are eating a luxurious beef filet instead of a simple pork tenderloin.  If you love the warm, gentle spice of black peppercorns as I do, you will turn to this recipe for casual week-night suppers and elegant dinner parties alike. Adapted from Grilling, Where There’s Smoke, There’s Flavor by Eric Treuille and Birgit Erath.

Grilled Pork Tenderloin with Black Peppercorns and Rosemary

Serves 4-6


  • 2 pork tenderloins
  • salt
  • 4 tablespoons whole black peppercorns
  • 3 tablespoons fresh rosemary leaves
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil


1. Trim the pork tenderloins, taking care to remove all silver skin, then sprinkle lightly with salt on all sides. Place the rest of the ingredients in a blender or food processor and pulse to a coarse paste. Rub the paste over the tenderloins, cover and marinate in the refrigerator for 2 hours or more. Preheat grill to medium high and grill for 15-20 minutes (depending on the size) or until just barely pink in the center. Let rest 10 minutes before slicing and serving.




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