Grilled Rosemary Pork Tenderloin

Marinated 2.5lbs whole tenderloins, grilled over indirect heat until medium rare. Reduced the marinade and added butter. Guests raved!

Good flavor. Less red wine. Hotter grill. Singe for Svetlana.

Really good. I marinated the pork for about six hours and kept the tenderloins whole. Grilled on each side for 4-5 minutes than turned two burners off and cooked on indirect heat covered for 12 minutes. It was perfect medium rare after resting covered with foil for another 10. Would recommend checkmate the temp a few times

Too much rosemary!

I cut my tenderloin into 3/4" slices then pounded it as my tenderloin was vary small. I also thought the red wine gave the dish a strange color so next time I'd use a dry white wine instead, or possibly sherry. I also up'd the garlic but then that's to personal taste

Does photo actually represent 8 ounces tenderloin cut quarter inch thick? Looks like at least twice of much meat. Misleading?

I have made this recipe several times. I have never made it on the grill, but will at some point. I usually use a cast iron pan. Get pan hot and pat meat dry before cooking. I don’t baste. Turns out great. We prefer to doing whole tenderloin. Particularly good when u want to cook quickly.

Tasty! But did anyone else end up with purple meat? The marinade (marinated for about 4 hours which is maybe the problem) saturated the meat so much that it turned it completely purple. Flavours were good but a very odd colour for pork tenderloin.

Quick, easy, and delicious! I had a 1# tenderloin and 1/2 cup Montepulciano that we somehow hadn't drunk. Used about 6 cloves garlic (they were smaller and we love the Stinking Rose), a couple TBS of minced, fresh rosemary from the garden, and added a couple glugs of olive oil to the marinade. Sliced the rounds about 1" thick, marinated for about an hour in a small, shallow dish, pan fried them, reduced the marinade and added a knob of butter. Served with mashed potatoes.

Quick easy …. Was very Tender!

Delicious. Such an easy marinade from things I always have on hand. I made the full marinade recipe, and then since my pork tenderloin was 16 oz instead of the recipe's 8 oz., I added more dried rosemary and garlic. The pork marinated for about 7 hours. We cooked it whole on the BBQ using the directions given by Anne Clark below.

Wine marinade too strong. Would not make again. 11/25/2022

If you really slice this 1/4" thick and cook it for 5 minutes, the results are akin to shoe leather. So, you really need to either leave the tenderloin in one piece while marinating and grilling it, or slice it thicker, or cook it for a maximum of 3 minutes if it is sliced to the specified 1/4" before cooking. If the center isn't pinkish, it's overcooked.

I took Marjorie’s lead and marinated the whole tenderloin in double the marinade, seared all sides and then in the cast iron pan I was using, roasted the tenderloin at 425 for 7 minutes. Before putting the pan in the oven, I added whole fresh green beans and put some butter on top of them. I took the tenderloins out of the oven and moved them to a cutting board to rest, and stirred the semi-charred but still a little crunchy green beans in the pan scrapings (they might have stolen the show)

Unlike some others I usually try to make an NYT cooking recipe verbatim the first time. I have a Weber charcoal and gas grills outside but I’d did this inside . Slicing the tenderloin and using fresh rosemary got the flavor into the meat I under and hour. I used a grill pan on gas 1 on my Cafe range. I would do for 4 minutes not 5 . Perfect