Pork is such a fabulous alternative to lamb and beef. In recent years I have tried to include a portion of pork in my diet at least weekly and have found that it greatly enhances the flavour of my dishes. In fact – I now regularly use Pork mince in lieu of beef when I make bolognaise, so delicious.
There are a number of health benefits to this glorious alternative; it’s a fantastic source of protein, iron, zinc and Vitamin B12. Plus pork tenderloin has less fat than a chicken breast (comparing gram to gram). Two of my favourite herbs – rosemary and thyme – complement pork perfectly and they’re two of the easier herbs to grow. Particularly rosemary, I find it goes prolific which is ideal for some who lacks a green thumb (like myself).
I want to share a simple marinade I use at home for a barbecued pork tenderloin. Serve your tenderloins alongside a lovely green salad or a few roast veggies – all is good and delicious!
- 2 pork tenderloins (may vary depending on size) each cut in half
- ¼ cup olive oil
- 3 cloves garlic minced
- small handful chopped fresh thyme
- small handful chopped fresh rosemary
- 1 tsp Dijon mustard
- zest of ½ a lemon
- a pinch of black pepper and rock salt
- Finely chop all ingredients and combine. If you’re out camping – add ingredients to a jar and shake to combine. On this occasion I just used a nutribullet to blend it all together.
- Place marinade and tenderloins in a plastic bag and leave to marinate for 4 hours
- Preheat barbecue
- Cook for approximately 6 minutes each side, depending on the size of the tenderloin and how you like it!
- Remove from grill, cover with foil and leave it to rest for 10 minutes. This will allow the temperature of the meat to even out and will give the meat an opportunity to reabsorb and redistribute its juices.
- Slice and serve alongside a salad or veggies of your choosing!