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. |