Grilled (or Broiled) Pork Tenderloin with Herbed Bread Crumbs
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Makes
4 to 6 servings 1x
Time
45 minutes
UnitsScale
Ingredients
1 large or 2 small pork tenderloins (1 1/2 to 2 pounds)
Salt
5 tablespoons olive oil
3 or 4 garlic cloves
1/2cup packed “strong” herb leaves (the twiggy-stemmed kind like rosemary, sage, oregano, thyme, or mint; alone or in combination)
1cup coarse bread crumbs (like homemade or panko)
Pepper
Instructions
Prepare a charcoal or gas grill for medium indirect cooking (make sure the grates are clean) or turn on the broiler and position the rack about 4 inches below the heat.
Use a sharp knife to split the tenderloin(s) lengthwise almost all the way through and open it (or them) like a book. Sprinkle all sides of the meat with salt and drizzle with 1 tablespoon of the oil; rub the meat all over to coat.
Put the remaining 4 tablespoons oil in a large skillet over medium heat. Peel and chop the garlic cloves and add them to the skillet. Chop the herbs as coarsely or finely as you like (if using different kinds, together is fine). In a couple minutes, when the garlic starts to sizzle and puff, stir it with a spatula then add the bread crumbs.
Cook, stirring occasionally until the bread crumbs and garlic darken to your desired level of doneness, 3 to 5 minutes. Remove from the heat, stir in the herbs and some salt and pepper. Taste and adjust the seasoning and let the bread crumb topping sit.
When the grill (or broiler) is ready, put the pork on the grates over direct heat cut side down (or in a pan under the broiler, cut side up). Cover the grill and cook until the meat chars in spots and releases easily, about 5 minutes; turn and repeat with the other side. (Or broil until browned and turn; the timing should be about the same.) Use a small knife to nick and peek inside to see if the pork is done; it should be one stage less pink than you eventually want it. If it’s still too rare, move it to the cool side of the grill (or turn off the broiler) and check back in a minute or 2.
When the pork is ready, let it sit for 5 to 10 minutes. To serve, top with half of the herbed crumbs. (Those that fall into the accumulated juices will soak them up!) Slice slightly on the bias as thick or thinly you like. Pass the remaining topping at the table.