Marinated Grilled Pork Tenderloin
4
Points® value
Total Time
32 min
Prep
15 min
Cook
17 min
Serves
4
Difficulty
Easy
This lean pork tenderloin recipe gets a Portuguese twist in this George Mendes recipe, building bold flavours in only 15 minutes of active prep time. Using vinho verde is what gives this dish a Portuguese spin, but you could also use pinot grigio or sauvignon blanc, which are both dry white wine varieties that are good for cooking. If you prefer a milder dish, replace the crushed red pepper flakes with traditional ground black pepper. Pork should reach a minimum internal temperature of 145°F, and then let the meat rest for 3 minutes before eating to let the juices redistribute.
Ingredients
Olive oil
2 tbsp(s), extra-virgin
White wine
2 tbsp(s), dry, vinho verde variety
Fresh thyme
4 sprig(s)
Bay leaf
1 leaf/leaves, fresh, thinly sliced at an angle
Crushed red pepper flakes
½ tsp(s)
Paprika
½ tsp(s), pimentón variety (smoked sweet paprika)
Uncooked lean pork tenderloin
¾ pound(s)
Kosher salt
½ tsp(s), or to taste