Pat pork dry. Combine olive oil, garlic, rosemary, sage, kosher salt, and black pepper. Rub mixture all over pork tenderloins. Wrap each tenderloin in plastic wrap and refrigerate for 4 hours.
Top your cooked pork tenderloin with a homemade cherry relish. Trust us on this one!
Servings and Ingredients
|2||(1-lbs. each) pkgs. pork tenderloin|
|1 tbsp.||Gustare Vita olive oil|
|4 clove(s)||garlic, minced|
|4 tsp.||fresh rosemary, finely chopped|
|4 tsp.||fresh sage, finely chopped|
|1 ½ tsp.||kosher salt|
|½ tsp.||Hy-Vee ground black pepper|
|1 lbs.||fresh sweet cherries, pitted and halved|
|1||Granny Smith apple|
|¼ c.||yellow bell pepper, finely chopped|
|2 tbsp.||red onion, thinly sliced|
|1||serrano pepper, seeded and chopped|
|2 tbsp.||fresh thyme, and/or parsley, finely chopped|
|1 tbsp.||Hy-Vee apple cider vinegar|
Things To Grab
- Paper towels
- Plastic wrap
- Medium bowl
- Meat thermometer
For relish, toss together cherries, apple, bell pepper, red onion, serrano, thyme and/or parsley, and cider in a medium bowl. Cover and refrigerate until serving time.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Unwrap pork; let stand at room temperature while grill preheats. Grill pork for 15 to 20 minutes or until done (145 degrees). Cover and let rest for 5 minutes before slicing. Serve with relish.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 75mg
- Sodium: 420mg
- Total Carbohydrates: 14g
- Protein: 25g
Hy-Vee Seasons July 2020