Directions: |
Directions:Toast the pine nuts in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 5 minutes. Remove from heat and let cool. Whirl the pine nuts, rosemary, mustard, and garlic in a food processor until smooth, stopping to scrape down sides. With the processor running, pour 1/4 cup of the olive oil through the food chute in a slow stream. Continue whirling the mixture until smooth.
Place the tenderloins between 2 sheets of heavy duty plastic wrap and flatten to 1/2 to 3/4 inches thick using a meat mallet or a rolling pin. Spread the rosemary mixture evenly over the top of two of the tenderloins, then top with the remaining tenderloins and tie each stack together with kitchen string. Rub the remaining 1/4 cup of the olive oil over the pork and season with salt and pepper.
Prepare the grill for cooking over indirect heat. First, oil the grill rack. Turn all burners to high and close the BBQ lid. When the temperature inside the grill reaches 350 to 400 degrees, life the lid, turn off one of the burners, and lower the other burners to medium-high. Place a drip pan under the turned off burner. This is the indirect heat area. Set the oiled grill rack in place. Lay the pork on the grill over the drip pan and cover the BBQ. Grill until a meat thermometer inserted into the thickest part registers 150 degrees, about 1 hour. Let sit, covered loosely with foil, for about 5 minutes. Remove the strings, slice and serve! |
This recipe for Grilled Pork Tenderloin with Rosemary Pesto is from