Search Results
Napa Valley Meritage Spice Rubbed Pork TenderloinJam-packed with flavor, this Napa Valley Meritage Herb Rub is all that you need to turn pork tenderloin into a wine country style feast. Invite friends for a celebration of the autumn harvest and toast to life’s simple pleasures—simply prepared, high flavor foods, great wine and good friends! Ingredients:
Light grill. In a small bowl, combine the olive oil and Napa Valley Meritage Herb Rub to form a paste. Rub the tenderloin(s) with the paste, covering with a generous amount. Place on grill, and sear, turning once or twice to get a nice brown crust on all sides, about 5 minutes. Move the tenderloin(s) to the side of the grill over lower heat and cook another 10-12 minutes, turning occasionally. Check for doneness by cutting into the thickest part of the tenderloin, which should be just pink. Remove to a cutting board, cover with aluminum foil for 5 minutes before slicing on the diagonal and serving. Note: If broiling, place tenderloin(s) on a foil-lined baking sheet, sear, turning once or twice to get a nice brown crust on all sides, about 5 minutes. Cook for another 6-8 minutes, turning every couple of minutes. Follow the same instructions as grilling for the remainder of the recipe. With the broiling method you should have wonderful pan juices to spoon over the sliced pork. Herbed pork and Lamb Rub can be used in place of Meritage Herb Rub |
Used in this recipe:
 
|
