Marinated grilled pork tenderloin
2 Tbsp, extra-virgin
2 Tbsp, dry, vinho verde variety
1 leaf/leaves, fresh, thinly sliced at an angle
Crushed red pepper flakes
½ tsp, pimentón variety (smoked sweet paprika)
Uncooked lean pork tenderloin
½ tsp, or to taste
- In a large dish, whisk together oil, wine, thyme, bay leaf, chile flakes, and pimentón. Cut pork into 1 1/2-inch-thick steaks at a 45-degree angle (cutting meat on the bias helps keep it tender). Add meat to marinade and turn well to coat. Cover and refrigerate for 3 to 5 hours.
- When you’re ready to cook, prepare a grill by heating a mixture of all-natural briquettes and hardwood lump charcoal to medium-high heat (or use a gas grill). Take pork out of marinade, picking off herbs, and transfer marinade to a small saucepan. Bring marinade to a boil and reduce a few minutes until syrupy (the mixture will look broken). Remove from heat.
- Season pork with salt. Grill until charred, flip, and char other side, about 5 minutes. Flip again, brush on some cooked marinade and cook for 2 to 3 minutes more, then repeat with other side. Grill until pork is still a little pink in center, 10 to 12 minutes total. Spoon any remaining cooked marinade over pork and let rest a few minutes before serving.
- Serving size: 2 1/2 oz