Sunday, September 18, 2011

Citrus Rosemary Pork Tenderloin

I felt like something different for dinner. When I saw this lovely pork tenderloin in the grocery store and thought, hey, I can cook that! I have been growing some fresh herbs on my balcony and had some beautiful looking rosemary.

I threw together a quick marinade and then bbq’d the tenderloin it was perfect! Tender and moist with so much flavour.

What you need,

1 or 2 pork tenderloins, trimmed
1 large sprig of fresh rosemary
2 cloves of garlic, peeled and smashed
1/3 cup olive oil
1 whole lemon, juiced
2 tbsp honey
½ tsp salt
¼ tsp pepper

Put all the ingredients into a large zip top bag. Seal it up and mix it up by shaking it together.
Add the pork tenderloin into the bag and massage the marinade into it.
Stash it in the fridge for at least 6 hours, and up to 12.

When it is time to cook it, heat the BBQ to medium heat, about 400 degrees.
Remove the tenderloin from the marinade and pat it off with a paper towel.

Cook for 3-4 minutes on each of the 4 sides until cooked through. They say in internal temperature of 145 degrees is cooked.  Remove from the heat and let it rest under some foil for 5 minutes.

Cut into slices and serve!

It was so tender. I could have cooked it a little less even but I just wasn’t sure and wanted it to be cooked, next time I would go a couple minutes less.

I served mine with new baby potatoes with butter and dill and a side green salad.

I will defiantly be using pork tenderloin again!




  1. Your photo of the full meal is excellent! The potatoes look so awesome in it! Your photos are really quite imoressive these days, Camera Girl! And this is a great recipe for the bbq. I will have to try it, even if Mike has a psychological thing against lemon in his dinner!

  2. Beautiful photos I can taste the goodness with my eyes!! Great job yet again!! Gotta give this one a try too! Yum yum yum!!!

  3. This looks simply delicious! Excellent photos.