It's time for another THROWDOWN here at Stirring the Pot!! This time around I tested two recipes for pork tenderloin.
The two recipes I chose were Giada's Roasted Pork Loin with Roasted Garlic Vinaigrette (pictured above) and Ina Garten's Herb-Marinated Loin of Pork (pictured below). Both recipes are simple preparations with few ingredients and use a pork tenderloin around one pound each. There are a few things that set these two recipes apart. Giada's pork tenderloin is roasted and topped with a vinaigrette. Ina's is set in a marinade overnight and grilled.
AND THE WINNER IS ..............................................................................................
INA GARTEN'S HERB-MARINATED LOIN OF PORK!!!
Here is the winning recipe.
HERB-MARINATED LOIN OF PORK -adapted from Back to Basics by Ina Garten
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
1/2 cup good olive oil, plus extra for brushing the grill
2 tablespoons minced garlic (6 cloves)
1-1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight. (I marinated mine overnight)
When you're ready to cook, build a charcoal fire or heat a gas grill. (I cooked mine on a new grill pan over the stovetop). Brush the cooking grate with oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15 - 25 minutes (depending on the heat of the coals) until the meat registers 137 degrees at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2 inch thick slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
NOTES/RESULTS: This was my very first Ina Garten recipe and it was to die for!! Jeffrey is a lucky man! My husband and I declared it our "go to" recipe for pork tenderloin. Yes, it is that good! The marinade is a simple herb marinade with ingredients that are easy to find/and or usually in your pantry. The pork develops a wonderful crust on the outside that is simply filled with flavor. It was almost tender enough to cut with a fork. I am already craving it again and will be making it very soon. Giada's roasted pork was tender and the sauce was zesty. You can find the recipe by clicking on the purple link above. It was a good solid recipe, but it just couldn't compete with Ina's grilled herb-marinated pork tenderloin.
I finally received my power cord in the mail today and I was so thankful!! I knew I was going to miss my computer, but I was almost about to have some serious withdrawal. I'm looking forward to catching up on all your sites today and reading some great posts!!