Wood-Grilled Pork Tenderloin from Seasons 52 features tender, juicy pork seasoned with aromatic herbs and grilled over an open flame, delivering a smoky char and succulent texture complemented by a vibrant, caramelized crust.
Equipments
- Grill (wood-fired or gas)
- Grill grate
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowl
- Meat thermometer
- Basting brush
- Plate or platter
- Aluminum foil
Ingredients
- 1.5 lbs (680g) pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
Fresh herbs like rosemary, thyme, and parsley are essential for authentic flavor, so ensure they are finely chopped to release their aromas. Using smoked paprika enhances the smoky character that complements the wood-grilled preparation. Kosher salt and freshly ground black pepper should be measured carefully to balance seasoning without overpowering the pork. Fresh lemon juice and Dijon mustard add brightness and a subtle tang, so use fresh lemon juice for the best result. Your Wood-Grilled Pork Tenderloin from Seasons 52 copycat menu will shine with these carefully chosen ingredients and precise seasoning techniques.
Instructions
- Trim silver skin and excess fat from pork tenderloin.
- In a mixing bowl, combine olive oil, rosemary, thyme, parsley, garlic, smoked paprika, salt, pepper, red pepper flakes, lemon juice, and Dijon mustard.
- Rub marinade evenly over the pork tenderloin.
- Cover and marinate in the refrigerator for at least 1 hour (up to overnight).
- Preheat grill to medium-high heat (400–450°F) with lid closed.
- Clean and oil grill grates.
- Remove pork from marinade and let excess drip off.
- Place pork tenderloin on the grill over direct heat.
- Grill for about 2–3 minutes per side to sear, turning with tongs.
- Move pork to indirect heat and close lid.
- Cook, turning occasionally, until internal temperature reaches 145°F (63°C).
- Remove pork from grill and tent loosely with foil; rest for 5–10 minutes.
- Slice pork tenderloin and arrange on a platter.
- Serve immediately.
Substitution
Wood-Grilled Pork Tenderloin from Seasons 52 copycat menu captures the essence of wood-fired cooking with its smoky, herb-infused flavor profile. If a wood grill is unavailable, a gas grill or even a grill pan can achieve a similar char; just ensure the grill is preheated to high heat for proper searing. When fresh herbs are not accessible, dried rosemary, thyme, and parsley can be used at half the quantity to maintain flavor without overpowering the dish. Use a meat thermometer to gauge doneness, aiming for an internal temperature of 145degF (63degC) to keep the pork tender and juicy. Your pork tenderloin can be tented with aluminum foil after grilling to rest, allowing the juices to redistribute for maximum succulence.
Tips
Trim silver skin thoroughly to prevent toughness during cooking and allow the marinade to penetrate better. Use a meat thermometer to ensure the pork reaches a safe internal temperature of 145degF (63degC) without overcooking, preserving juiciness. Let the pork rest covered with foil for 5-10 minutes after grilling to redistribute juices, enhancing tenderness. You should oil the grill grates well to avoid sticking and achieve a clean, caramelized crust on the pork.
Nutritions
Wood-Grilled Pork Tenderloin offers a high-protein, lean cut with approximately 45 grams of protein per 6-ounce serving, supporting muscle repair and growth. The use of olive oil and fresh herbs like rosemary and thyme adds heart-healthy monounsaturated fats and antioxidants, enhancing nutrient absorption and flavor without excess calories. This preparation is low in carbohydrates and contains essential vitamins such as B6 and niacin, which aid in energy metabolism and immune function. Your meal remains balanced with minimal added sodium from kosher salt and spices, keeping it suitable for various dietary preferences.
Storage
Store leftover Wood-Grilled Pork Tenderloin in an airtight container to preserve its smoky flavor and tender texture. Refrigerate within two hours of cooking and consume within 3-4 days to maintain optimal freshness and safety. Your best option is to reheat gently on a low grill or in the oven to avoid drying out the pork.
Variation or Alternatives
If you don't have access to fresh herbs like rosemary and thyme, dried versions can be used--reduce the quantity to about one-third to avoid overpowering the meat. Instead of wood-grilling, sear the pork tenderloin on a stovetop grill pan and finish cooking in a preheated oven at 400degF until the internal temperature reaches 145degF. For a sweeter twist, try adding a tablespoon of honey or maple syrup to the marinade, which will create a caramelized glaze during grilling. Your pork tenderloin will benefit from resting under foil to redistribute juices, ensuring every bite stays juicy and flavorful.
Allergies
Wood-Grilled Pork Tenderloin contains garlic, mustard, and herbs like rosemary, thyme, and parsley, which can trigger allergic reactions in sensitive individuals. If you have allergies to mustard or any spices included, it's important to check ingredient labels carefully or consult your healthcare provider before consuming. Cross-reactivity with other herbs or spices may also cause symptoms, so monitor your response when trying this dish.
Why this recipe?
Wood-Grilled Pork Tenderloin from Seasons 52 is praised for its perfectly charred exterior and juicy, tender interior, showcasing expert grilling techniques that enhance natural pork flavors. The dish is paired with seasonal sides and a flavorful glaze, creating a balanced and memorable taste experience. Your effort to create a copycat version captures the same smoky, savory profile while allowing customization to match personal preferences and dietary needs. Replicating this menu item offers an opportunity to enjoy restaurant-quality pork tenderloin at home with fresh ingredients and expert preparation.