My children love pork tenderloin. I have found that one of the best ways to infuse flavor into the pork is to roll it in an olive oil and herb bath after grilling, then let it sit in the oil bath for 10 minutes while the meat absorbs the flavors. Once it is sliced, spoon the remaining olive oil bath on top as a sauce. If you are cooking for a crowd for Thanksgiving and want more than one meat option, this may be a nice alternative to ham. It does not require oven space and stays moist at room temperature.
Grilled Orange Sage Pork Tenderloin
4 pork tenderloins (4-5 lbs.)
Orange Sage Olive Oil Bath
1 c. extra virgin olive oil
zest and juice of 1 medium orange
1 Tbsp. chopped red onion
1 clove garlic, finely chopped
1 Tbsp. chopped fresh sage leaves
1 Tbsp. chopped fresh Italian flat leaf parsley (or more to taste)
1 tsp. chopped fresh rosemary
2 tsp. Dijon mustard
1 tsp. kosher salt
freshly ground black pepper to taste
Preheat grill on high to 450 degrees. While the grill is preheating whisk together the ingredients for the orange and sage olive oil bath. Pour it into a deep casserole dish and set aside. Turn the grill to medium high. Pat the pork tenderloins dry with a paper towel. Place the meat on the grill and salt it generously. Close the lid and cook for 7-9 minutes. (You will need to cook all sides of the tenderloin.) Turn meat and salt again. Keep the lid closed and cook for 5-7 minutes. Turn the meat again and cook 3 minutes with lid up. Turn to the last remaining side and cook 2-3 minutes longer. The internal temperature of the meat should be 145-150 degrees. Remove from grill and immediately roll each tenderloin into the herb bath. Let the meat sit in the bath covered with foil for 10 minutes. Slice the pork, then place it on a serving platter and spoon the olive oil bath over the meat. Serves 8-10.