One of the pleasures of the summer is gathering outside in the evening, and eating freshly cooked fresh food. Regardless of the season, I like my plate to be about 60% vegetables, and summer makes that really easy. But there is definitely a place for protein on the plate.
Cooking meat on the grill is one of the primal pleasures we’ve enjoyed for years beyond counting. That pleasure does come at a bit of a cost: heavily charred meat is a known health risk. But with a little care, you can enjoy the uniquely satisfying flavor of grilled food.
Some simple rules:
– Avoid high fat foods dripping on to extremely hot coals, and limit the amount of sugar in your marinades. And for goodness sake, don’t use lighter fluid!
– Untreated charcoal and wadded up paper will make a fine fire.
– Lots of people don’t eat pork, and historically, there are some good reasons not to. Good farming practices and modern refrigeration are critical to healthy meat production. I do love pork tenderloin, though: it’s lean, it’s inexpensive, it’s pretty easy and fast to prepare, and it’s versatile – it marries well with lots of different flavor combos.
As you’ll see in the photo, I pushed the rules with this particular recipe. I used a sweeter marinade, and put it on the fire a little early (my bad). So it’s got a bit more char on it than is ideal. But I have to tell you – it’s delicious.
Grilled Pork Tenderloin with Chutney-Mustard Marinade
– 1/4-1/3 c olive oil
– 2 TB prepared chutney
– 2 TB Dijon mustard
– Juice and zest of 1/2 a lemon
– 2″ of fresh ginger, peeled and grated
– 1-1 1/2 pound pork tenderloin
1. Mix together the olive oil, chutney, Dijon mustard, lemon zest/juice, and ginger.
2. Pour over the pork tenderloin in a glass dish or bowl and cover tightly. Let sit in the refrigerator for 6-8 hours.
3. When your fire is ready, use tongs to lift the tenderloin out of the marinade and let the marinade drain off. Then cook it on the grill for 15 – 25 minutes depending on the thickness of the tenderloin.
4. Let it rest for 10 minutes before serving.