Grilled Pork Tenderloin with Lemon Herb Sauce
Khela really enjoys experimenting in the kitchen. She is an active member in several cooking groups, and her love language is most definitely food.
This recipe is featured in Lemon Herb Pork Tenderloin Dinner
Grilled Pork Tenderloin with Lemon Herb Sauce features three of the six spices in The Cook’s Cook Burlap & Barrel Collection.
Flowering Hyssop Thyme has a beautiful floral, herbaceous flavor and aroma. It has an ancient history of culinary and medicinal usage in Turkey, where it is the primary ingredient in za’atar.
Limestone Rosemary is grown organically in Provence by a cooperative of partner farmers. It boasts a rich, complex, clean flavor from careful farming practices and an excellent terroir. It’s harvested in early summer when the tiny, verdant needles are cut and dried as they ripen to a brilliant green. It’s packed as quickly as possible to preserve the delicate oils that give this herb its signature citrus-peel flavor.
Black garlic is made from fresh garlic grown on small farms in Aguacatán, Guatemala. The garlic cloves are heated slow and low to create a fantastic savory flavor and deep black color, then dried and ground into a powder.
Ingredients
For the grilled pork tenderloin:
- 2 pork tenderloins, silver skin removed
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon Limestone Rosemary*
- 1 tablespoon Flowering Hyssop Thyme*
- 1 tablespoon Black Garlic*
- 1 tablespoon honey
- juice and zest of 1 lemon
- zalt & pepper to taste
For the lemon herb butter sauce:
- juice of 1 lemon
- 2 tablespoons Limestone Rosemary
- 2 teaspoons Flowering Hyssop Thyme
- 1/2 teaspoon Black Garlic
- 1 cup water
- 1 cup low sodium chicken broth
- 2 tablespoons chicken bouillon base
- 2 tablespoons cornstarch
- 4-5 tablespoons unsalted butter
Preparation
Put the tenderloins in a plastic bag. Whisk together the other ingredients and pour over the pork. Seal bag, turn to coat, and marinate in the fridge for 3-4 hours. Grill pork on medium high until internal temperature reaches 145°F. Let the tenderloins rest for 5-10 minutes before serving.
Add herbs to lemon juice and set aside. In a saucepan combine the water and broth stir in the chicken base until it dissolves. Turn the heat to medium high, add the lemon juice herb mixture. In a small bowl or measuring cup add just enough broth or water to the cornstarch to make a slurry. Add it to the saucepan, cook and stir until it thickens. Turn the head to the lowest setting and then add the butter 1 tablespoon at a time. Stir each in until it is melted and incorporated so that the sauce doesn’t break.
Khela Brewer
Khela really enjoys experimenting in the kitchen. She is an active member in several cooking groups, and her love language is most definitely food. Feeding people is not just her hobby, it’s her lifestyle. She has always loved to cook, and her life pivoted when she happened into a local Facebook foodie group. She was exposed to others that shared the same passion for food and cocktails, met local chefs, and got the opportunity to compete in cooking competitions. Starting in 2018, she drastically changed the style of her cooking. Her new skills and her weight loss journey resulted in lessons to balance macros in such a way that flavor and variety were retained while focusing on health and nutrition.
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