Wednesday, May 16, 2012

Grilled Pork Tenderloin with a Dijon-Garlic-Herb Sauce

I love grilled meats - I love marinating them, the sear you get on the grill, and I especially love the fact that Jon loves grilling and is really good at it. However, when we grill meat I miss having the pan juices and "brown bits" to make a sauce or gravy. So this past weekend I made a broth-based sauce to serve atop our grilled pork tenderloin.

Jon came up with a simple garlic-herb marinade for the pork, so I came up with a simple Dijon-Garlic-Herb sauce. I wanted a sauce that would be light enough to let the pork and flavors from the marinade stand out while still adding some additional yet complementary flavors and moisture. This sauce did just that, and it worked well over the Yukon Gold mashed potatoes, too.

Below are the ingredients and directions for the marinade, pork, and sauce.

Marinade Ingredients
(amounts are approximate)
  • 1/4 c olive oil
  • 2 tsp rice vinegar
  • 3 cloves garlic, pressed
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper

Cooking the Pork
We marinated the pork overnight. When ready to cook, heat grill to high. Sear the pork on all sides, and then place foil on the grill and put the pork on the foil and loosely close it (this is a new method Jon has played with over the past several months that he really likes - the pork stays so juicy). Cook until the pork's internal temperature reaches 150 degrees (our tenderloin was 1.5 lbs and was on the grill for about 25 minutes). Let rest for 10 minutes before slicing.

Sauce Ingredients
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1/4 c brandy
  • 1 c chicken broth
  • 1 1/2 tbsp Dijon mustard
  • 1/2 tsp dried thyme
  • 1/4 c light cream
  • 1 1/2 tbsp butter, separated
Sauce Directions
  • Heat 1/2 tbsp butter in a sauce pan over medium heat. Add shallots and garlic; saute 3-4 minutes.
  • Add the brandy and bring to a simmer for a few minutes.
  • Add the broth and thyme. Bring to a boil and then let simmer until a few minutes before you are ready to serve the sauce. At that point, whisk in the cream and butter and let simmer on low for a few minutes.
  • Serve over the pork.

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