Name: Grilled Rosemary Pork Tenderloin
Total time: 15 min
Ingredients: 8 ounces pork tenderloin; Salt and pepper; 1 clove garlic; 1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary); 1/2 cup dry red wine; Nonstick spray or neutral oil for the pan

This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.

Grilled Rosemary Pork Tenderloin

pork tenderloin

Salt and pepper

garlic

fresh rosemary, chopped (or 2 teaspoons dried rosemary)

dry red wine

Nonstick spray oil

Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.

Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.

When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

Grilled Rosemary Pork Tenderloin

Total: 15 minutes

Servings: 2

Author : Marian Burros

Ingredients

Instructions

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