Today, I’m not just giving you the entree, I’m giving you the side to go with it. Because otherwise, this meal would be like giving you the macaroni without the cheese, or the Thanksgiving turkey without the stuffing; they are just meant to be together!
No where near as complicated as it may sound, after this Rosemary and Balsamic Grilled Pork Tenderloin you aren’t going to want to eat anything else ever again. But when you pair a bite of the tenderloin with a bite of the Honey Thyme Mashed Sweet Potatoes, you will reach a level of mouth-feel, flavor euphoria you didn’t even know possible. Food shouldn’t make us happy, but this will.
I love cooking with pork tenderloins. This cut of meat cooks quickly, has tons of flavor, and makes plenty of leftovers. At least in our house with a family of three, one tenderloin will cover dinner and a few lunches, too! One added bonus, the tenderloin is leaner than a skinless chicken breast! For real. A three-ounce serving of pork tenderloin has 120 calories compared to 139 calories in the same serving of chicken breast. The chicken has .1 grams more fat than the pork, and 11 grams more cholesterol than the pork.
And tender. Oh me, oh my, oh mama. It’s right there in the name, and it’s not a misnomer.
After marinating in our balsamic and rosemary, and grilling on an open flame, this tenderloin will cut with the side of your fork and each bite will melt in your mouth. To make the marinade, chop a few sprigs of fresh rosemary, crush a clove or two of garlic and chop finely, sprinkle a bit of Kosher salt and cracked black pepper, and then whisk in the balsamic vinegar and olive oil.
My grill gets used no matter what the weather is like, so I kick on the flame to a medium-high heat, sear both sides of the tenderloin, and then turn about every 10 minutes until the center reads 160 degrees F on a meat thermometer. When it comes off the grill, I wrap it in foil and let it set for about 10 minutes before serving; this locks in the juices.
While the tenderloin is cooking, I get to work on these potatoes. Peel, rinse, chop, and toss in a pot of boiling water. Depending on the size of your potato chunks, this will take 20-30 minutes to soften the sweet potatoes.
A celebrated super food, you never need an excuse to eat these. Sweet potatoes are so wildly good for you than you should prioritize learning to like them (sans melted marshmallows) if you don’t.
Fresh thyme, a little unsalted butter, and a drizzle of local honey all smashed together with the sweet potatoes return a side dish as pretty as it is good to eat.
Serve a small salad on the side and dinner is served! Leave your manners at the door with this one because the oohs, ahhs, groans and moans that can only come from loving a food so much will be the soundtrack to your meal.
Rosemary and Balsamic Grilled Pork Tenderloin
serves 6; 208 calories
INGREDIENTS
1.5 pound pork tenderloin
2 Tbsp. finely chopped fresh rosemary
1/4 cup balsamic vinegar
2 Tbsp. evoo
pinch Kosher salt and cracked black pepper
INSTRUCTIONS
1. Heat grill to med-high heat.
2. Set the raw tenderloin in a shallow glass baking dish. In a separate small bowl, combine the remaining ingredients and stir well to combine.
3. Pour the balsamic mixture over the tenderloin, rubbing it in to the meat on both sides. Let stand 5-10 minutes.
4. Place on the grill for about one minute on each side to sear and lock in the juices. Then turn about every eight minutes for 30 minutes until the internal temperature (measured with a meat thermometer) reads 160 degrees.
5. Pull the tenderloin off of the grill and place inside a sheet of aluminum foil and wrap tightly. Let sit about five minutes, then open, place on a cutting board, and slice in to one-inch steaks.
Get the Honey Thyme Mashed Sweet Potato recipe right here.
And Try These Other Recipes:
Recipe by Brandi Koskie; photos by Kacy Meinecke