John Myers
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Grilled Pork Tenderloin, Mediterranean Herb Marinade with Wine, Orange and Lemon Juice
The perfect grilled pork tenderloin, mediterranean herb marinade with wine, orange and lemon juice recipe with a picture and simple step-by-step instructions.
marinade
- 0,125 liter Red wine
- 0,125 liter Olive oil
- 1 piece Lemon untreated
- 2 piece Oranges
- 1 tbsp Honey liquid
- 1 tuber Garlic
- 1 tbsp Chopped rosemary
- 1 tbsp Freshly chopped thyme
- 1 tbsp Tarragon
- 1 tbsp Parsely
- 1 tbsp Fresh oregano
- 1 piece Red peppers
- Pepper
- Salt
flesh
- 1 kg Pork tenderloin
General
- The pork tenderloin should be placed in the marinade the day before.
marinade
- Wash and finely chop the fresh herbs, finely chop the peppers, just crush the garlic cloves of a tuber with a knife. Rub the zest of the lemon and oranges and squeeze the lemon and orange. Mix the wine, lemon and orange juice well with the olive oil. Add the herbs, peppers, zest of lemon and orange and the honey, mix well again. Season a little with salt and pepper.
- Cut the meat into pieces approx. 5-8 cm long and place in the marinade in a sealable container. And spread the garlic on top. The whole thing should now go through at least one night in the refrigerator.
- Take out the pork fillet just before grilling and dab it with a paper towel. Sear the pork fillet on each side for about 10-15 minutes and then let it rest on the grill for about 10 minutes in aluminum foil. Instead of pork fillet, you can also use pork neck for it. (See image)
- Goes well with pizza bread, grilled zucchini, eggplant and Greek salad.
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