My neighbor invited me over for East lunch and served this Southern Living Pork Tenderloin. It was delicious!
Ever since I tried the Alton Brown Pork Tenderloin, I’ve been hooked on the grilling method for this cut of meat. Another recipe to add to my arsenal!
- 2 pork tenderloins (3-lb. package)
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt divided
- 10 slices bacon
- 2 8-oz. packages haricots verts (thin green beans)
- 2 tablespoons olive oil divided
- 4 garlic cloves divided
- 1/2 cup balsamic vinegar
- 1/3 cup strawberry preserves
- 1/2 cup quartered fresh strawberries
Preheat grill to 400° to 500° (high) heat.
Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.
Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.
Turn off one side of grill. Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.
Meanwhile, mince remaining 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2 to 3 minutes or until golden. Add vinegar; bring to a boil over medium-high heat. Boil 5 minutes. Remove from heat, and stir in preserves. Reserve half of mixture for basting. Stir fresh strawberries into remaining mixture.
Remove foil packet from grill; transfer pork to lit side. Baste pork with reserved strawberry mixture. Grill 5 more minutes over lit side, turning once. Remove pork from grill. Rest, before slicing. Serve with strawberry mixture and green beans.