12 grams
finely chopped fresh Italian parsley leaves
3 tablespoons
stone-ground Dijon mustard
2 tablespoons
olive oil
1 tablespoon
finely chopped fresh rosemary leaves
1 tablespoon
finely chopped fresh thyme leaves
1
small garlic clove, minced
2 teaspoons
kosher salt
½ teaspoon
freshly ground black pepper
2
pork tenderloins, each 445 to 570 grams, trimmed of excess fat and silver skin
Marinade
2 tablespoons
balsamic vinegar
1 tablespoon
olive oil
1½ teaspoon
finely chopped fresh thyme leaves
¼ teaspoon
crushed red pepper flakes
455 grams
small red grapes (still on the stem; see Note)
Rosemary sprigs (optional)
Special Equipment
instant-read thermometer
Instructions
Combine the paste ingredients, and then rub the paste all over the pork tenderloins. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Chopping Parsley
Chopping Rosemary
Chopping Thyme
Mincing Garlic
Preparing Pork Tenderloins
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
In a medium bowl whisk the marinade ingredients. If the grapes are in one large, dense clump, cut them apart into smaller bunches for more uniform grilling. Add the grapes to the bowl and turn to coat them with the marinade.
Related Grill Skills
Chopping Thyme
Grill the pork over direct medium heat, with the lid closed, until the outsides are evenly seared and an instant-read thermometer inserted into the center reads 63°C, 15 to 20 minutes, turning two or three times. During the last 8 to 10 minutes of grilling time, lift the grapes from the vinegar mixture, reserving the marinade, and grill them over direct medium heat until lightly charred and just beginning to burst, turning once. Remove the pork and the grapes from the grill. Let the pork rest for 3 to 5 minutes.
Grill the pork over medium heat, with the lid closed, until the outsides are evenly seared and an instant-read thermometer inserted into the center reads 63°C, 15 to 20 minutes, turning two or three times. During the last 8 to 10 minutes of grilling time, lift the grapes from the vinegar mixture, reserving the marinade, and grill them over medium heat until lightly charred and just beginning to burst, turning once. Remove the pork and the grapes from the grill. Let the pork rest for 3 to 5 minutes.
Using kitchen shears, snip the grapes into small clusters for easier serving. Return the grapes to the marinade and gently stir to coat with any residual marinade. Cut the pork crosswise into 12-millimeter slices and drizzle with any accumulated juices. Serve warm with the grapes, and garnished with rosemary sprigs, if desired.
Note: Choose small grapes, as larger grapes take much longer to grill and end up a bit mushy.