Grilled Pork Tenderloin with Black Peppercorns and Rosemary

Grilled Pork Tenderloin with Black Peppercorns and Rosemary

Serves 4-6

Ingredients

  • 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

Directions

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.