- Written by Cynthia Presser
This dish is perfect for outdoor entertaining. Enjoy this light, delicious meal with a side of roasted asparagus, and, of course, a glass of Pinot!
- ½ cup white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons chopped rosemary
- ½ red onion, finely chopped
- 1 teaspoon paprika
- Salt and pepper
- 2 pounds pork tenderloin
In a medium bowl, combine the white wine, mustard, honey, rosemary, red onion, and paprika until it is all incorporated. Season the tenderloin with salt and pepper and transfer it to a Ziploc plastic bag. Carefully pour the white wine mixture into the plastic bag and remove all the air from inside the bag. Marinate the meat in the fridge overnight, or for at least 6 hours.
Set the grill to high and wait for the temperature to reach the maximum level. Sear the pork tenderloin on all four sides (about a minute or two depending on the grill). Reduce the heat to low and cook for another 15 minutes, or until a thermometer reads 140 degrees at the thickest part of the meat. Remove the meat from the grill and loosely cover it with foil. Let it stand for 10 minutes. Transfer the tenderloin to a platter and carve it into ½ inch slices. Serve immediately with a light red, such as a Pinot Noir.
Marinating the meat overnight will make a big difference in the flavor. I definitely recommend doing it.
This dish also tastes amazing if you cook the pork tenderloin in your kitchen oven. The rules are similar: preheat the oven to 425. Cook the meat for about 25 minutes. Enjoy this light, delicious meal with a side of roasted asparagus, and, of course, a glass of Pinot!
Amount Per Serving - Calories 474.3 - Total Fat 18.7 g - Cholesterol 179.2 mg - Sodium 140.1 mg - Potassium 986.4 mg - Total Carbohydrate 4.3 g - Dietary Fiber 5.3 g - Sugars 4.3 g - Protein 66.7 g