Grilled Pork Tenderloin, Shallot Sage Marinade

Mon mari has been spending time on the internet.

Since he’s in charge of all summer outdoor cooking he’s decided that he also should have input on what he cooks.

Such impertinence!

Reminds me of the time I was in the U.S. and had left him instructions on how to fix one of his favorite dishes. When I returned he proudly explained that not only did he modify my recipe, he improved it.

I mean….. Really!

The audacity!

The thing that caught his attention with this recipe is the cumin and sage – two of his favorite seasonings.

I modified it, of course.

And added the Barbecue Sauce.

But he gets a gold star for this one!

We cooked it early and served it cold – it was wonderful.

Grilled Pork Tenderloin, Shallot Sage Marinade

Total time: 30 minutes   plus 7 earlier

Ingredients:

  • 12oz (350gr) pork tenderloin
  • Marinade:
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 6 large, fresh sage leaves
  • 3 tbs white wine 
  • 1 tsp cumin
  • 1 tsp celery salt
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • Barbecue Sauce:
  • 3/4 cup tomato sauce
  • 2 tbs ketchup
  • 2 tbs red wine vinegar
  • 2 tbs molasses
  • 1 tsp dry mustard
  • 1 tsp chili powder
  • 2 tsp dried oregano

Grilled Pork Tenderloin, Shallot Sage Marinade

Instructions:

  • Mix all ingredients for marinade and purée in a blender.
  • Spoon onto pork and marinate in the refrigerator for 2 – 6 hours.
  • Cook pork on barbecue grill for 20 – 25 minutes.  Turn occasionally to brown on all sides.
  • When you think pork is done slice into middle to check.  Slightly pink is is perfect.
  • Remove and allow to rest 5 minutes before slicing or, if you want it cold, allow to cool slightly, then refrigerate.
  • Serve with Barbecue Sauce on the side.
  • Barbecue Sauce: combine all ingredients in a saucepan and simmer for 5 minutes.

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fsf-summer

I’m submitting this post to the Four Seasons Food Challenge, jointly hosted by Delicieux and Chezfoti.

Check out all the great summer foods!

It’s been hot here.

All of July has been in the high 80’s to mid 90’s with ‘blazing sunshine’ (or so the weather people say).

Thus the cold dinner with the pork.

We went on another bike ride.  It’s cool riding along the canal.

I can’t believe I missed this on the outward trip – maybe because there were a lot of people and we had to walk our bikes….

aquaductBut I caught it on the way back….

We rode over the river on an aqueduct.

The canal goes over the river.

river

I was standing on the bike path side of the aqueduct to take this and you can see the river flowing off into the distance far below.

On another note…. It’s evening here and I just opened the door to let some cool  (hopefully) air in.

We have fig trees but neither of us really like figs.

Every night about this time there is a flock of about 100 birds that come to eat the figs.

The noise they make is deafening.

Until the dogs go out and bark and chase them away.

If you want nutrition information, try this site: Calorie Count

5 thoughts on “Grilled Pork Tenderloin, Shallot Sage Marinade”

  1. oh the tragedy! figs are awesome! right off the tree or in all kinds of foods. and fig jam is the best. Oh well! this recipe looks terrific!

  2. What a fabulous pork tenderloin recipe! Sure to be a winner with all those flavours. Ridiculously hot here, too hot to cook anyway! Shame about the figs, you really need converting! Thanks so much for taking part in the Four Seasons Food challenge, would be a wonderful barbie dish.

  3. Gayle, I find them to be just too sweet for me

    Phoenicia, I know… everyone loves them but us. To me it’s like eating sugar. I need tart LOL

    Ina, I did have them once in a restaurant and they were wonderful… But I keep trying then here – nothing….

    Chez Foti, hot here, too. Too hot to cook inside. Maybe I’ll try another one – I usually try one every year 😉

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