Grilled Pork Tenderloin
When I first moved to Boston almost 20 years ago, my roommate at the time went to a class on grilled foods, taught by Chris Schlesinger, owner of the East Coast Grill. This recipe is the only dish my friend remembered from that class, but I’m glad she did. The restaurant remains popular today, and I’ve been preparing a version of this grilled pork recipe ever since.
For the pork and marinade
2 pork tenderloins, trimmed of fat and silver skin
4 scallions, finely chopped
4 tablespoons fresh thyme, finely chopped
3 cloves garlic, crushed
¼ cup olive oil
¼ cup bourbon
the juice of one lime
4 tablespoons soy sauce
Salt and pepper
For the sauce
1 cup sour cream
3 tablespoons prepared horseradish
3 tablespoons capers
Juice of ½ lemon
Salt and pepper to taste
1. In a large zip bag, or shallow baking dish, combine the pork tenderloin with all the marinade ingredients. Refrigerate for at least an hour, or up to six.
2. Combine the sauce ingredients in a small dish, and refrigerate until use.
3. Prepare or light a grill and set to medium high heat. Thirty minutes before grilling, remove the pork from the refrigerator.
4. Remove the pork from the marinade, but reserve the marinade in a small bowl.
5. Grill the pork, occasionally basting with the reserved marinade. Make sure to cook the pork further after basting, as the marinade sat with the raw pork.
6. Grill until an instant read thermometer registers 140F. Remove and set aside to rest.
7. Slice and serve with the sauce.