7
250
50

Ingredients

  • 2 tablespoons black peppercorns
  • 1 tablespoon white peppercorns (whole)
  • 1 tablespoon pink peppercorns (whole)
  • 1 1/2 pounds pork tenderloin (trimmed)
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt (or coarse sea salt)
  • 3 garlic cloves (peeled & crushed)

Directions

  1. Pre-heat a gas grill to 400°F
  2. Coarsely crack peppercorns & sea salt in a mortar and pestle or a spice grinder; Rub with olive oil & roll tenderloin in peppercorn mixture to coat.
  3. Let rest at room temperature for 30 minutes.
  4. Place the tenderloin on grill rack; turning occasionally – 20 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 140°F.
  5. Transfer to a clean cutting board & let stand for 10 minutes before slicing.
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NutritionView more

250Calories
Sodium41%DV990mg
Fat15%DV10g
Protein71%DV36g
Carbs1%DV4g
Fiber4%DV1g

PER SERVING *

Calories250Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat2g10%
Trans Fat
Cholesterol110mg37%
Sodium990mg41%
Potassium740mg21%
Protein36g71%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate4g1%
Dietary Fiber1g4%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.