androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Pork Tenderloins with Smoked Paprika Rouille

Recipe from Weber's Way to Grillâ„¢ by Jamie Purviance

  • People

    Serves 6

  • Prep Time

    15 mins

  • Grilling Time

    27 to 35 mins

Ingredients
Instructions

the Ingredients

20151023095349 Wtg Pork 9

Rouille

  • Completed step 2 medium red bell peppers
  • Completed step 2 small garlic cloves
  • Completed step ¾ teaspoon kosher salt
  • Completed step 1 cup soft bread crumbs
  • Completed step 3 tablespoons fresh lemon juice
  • Completed step ¾ teaspoon smoked paprika
  • Completed step â…” cup extra-virgin olive oil
 
  • Completed step 2 pork tenderloins, each about 1 pound
  • Completed step Extra-virgin olive oil
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the cooking grates clean. Grill the peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place them in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skins, stems, and seeds.
    Brush the cooking grates clean. Grill the peppers over medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place them in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skins, stems, and seeds.
  • In a blender or food processor, mince the garlic. Add the roasted peppers, salt, and bread crumbs. Add the lemon juice and paprika and, with the motor running, slowly add the oil. Blend until very smooth, orangey-red in color, and about the consistency of mayonnaise. If the rouille seems too thick, add about 1 tablespoon of water. Season to taste with more salt, if needed.
  • Trim the tenderloins of any surface fat and silver skin. Lightly brush with oil and season evenly with the salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  • Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the centers are barely pink, 15 to 20 minutes, turning every 5 minutes. The internal temperature of the tenderloins should be 145°F when fully cooked.
    Grill the tenderloins over medium heat, with the lid closed, until the thickest part of the pork tenderloin registers 145°F (or your preferred doneness), 15 to 20 minutes, turning every 5 minutes. The internal temperature of the tenderloins should be 145°F when fully cooked.
    Grill the tenderloins over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork tenderloin registers 145°F (or your preferred doneness), 15 to 20 minutes, turning every 5 minutes. The internal temperature of the tenderloins should be 145°F when fully cooked.
  • Remove the pork from the grill and let rest for 3 to 5 minutes (the internal temperature will rise a few degrees during this time). Cut each tenderloin crosswise into thin slices. Serve warm or at room temperature with the rouille.

let's Gear up

Recommended Tools

More Pork recipes

You May Also Like