Basil Ginger Marinated Pork Tenderloin
PAIRS WITH: Sofie
Serves 2

INGREDIENTS
  • 1/2 cup extra-virgin olive oil, plus 1 tablespoon if using an oven
  • 1 cup chopped basil leaves
  • 3 tablespoons grated ginger
  • 1 teaspoon lime zest
  • Salt and freshly ground pepper, to taste
  • 1-pound pork tenderloin
DIRECTIONS

In a one gallon plastic bag, combine the olive oil, basil, ginger, lime zest and 1 teaspoon of salt, or to taste. Add the pork tenderloin and coat with the marinade. Marinate the pork in the refrigerator for 6 to 8 hours.

While still in the marinade, bring the meat to room temperature about 1 hour before placing it on the grill. Remove the tenderloin from the marinade. Discard the marinade but leave the herbs that cling to the meat. Brush the grill with vegetable oil. Place the tenderloin on the grill, cover, and cook for 12 to 15 minutes, turning every minute or two, until the tenderloin reaches an internal temperature of 140° F. Transfer the tenderloin to a plate, cover with aluminum foil, and let it rest for about 5 to 10 minutes. Carve the tenderloin in 1/2-inch thick slices. Season with salt and pepper and serve. (And, if you happen to have no backyard, no grill, and no courage to grill on your fire escape, do not despair, skip this step and follow alternate instructions below.)

Alternate instructions for those with no grill: Preheat the oven to 400° F. Remove the tenderloin from the marinade. Discard the marinade but leave the herbs that cling to the meat. Heat 1 tablespoon of olive oil in a cast iron pan and brown the pork tenderloin nicely on all sides. Place the pan in the oven. Roast the tenderloin for about 10 to 16 minutes, until the internal thermometer registers 140° F. Transfer the tenderloin to a plate, cover with aluminum foil, and let it rest for about 5 to 10 minutes. Carve the tenderloin in 1/2-inch thick slices. Season with salt and pepper and serve.