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Home Recipes Browse Recipes Grilled Tenderloin with Winter Herb Gremolata
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Nutrition Facts
Serving Size 203 g
(Approx. 10 Servings)
Amount Per Serving
Calories 380 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 85 mg 4%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 33 g
Vitamin A 6% • Iron 25%
Vitamin C 10% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Tenderloin with Winter Herb Gremolata

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Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 h 30 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

3 3/4 Lb whole trimmed tenderloin
2 Tbsp fresh thyme, chopped fine
1/2 cup(s) curly parsley, chopped fine
2 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh lemon zest
3 cloves of garlic, crushed
1/4 cup(s) red wine vinegar
1 cup(s) Rustico Unfiltered Extra Virgin Olive Oil
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Instructions

1
Season tenderloin liberally on all sides with salt and cracked pepper. Allow to sit at room temperature for at least 30 minutes.
2
While meat is resting, preheat grill to medium high heat approximately 350F to 375F.
3
To make gremolata combine thyme, parsley, rosemary, lemon zest, garlic, red wine vinegar and olive oil together.
4
Season to taste and set aside to allow flavors to meld. Meanwhile place tenderloin over hottest part of grill, sear on all sides for 3 to 5 minutes or until nicely marked.
5
Once tenderloin is marked, move meat off direct heat and allow to finish cooking over indirect heat, turn down grill as needed to maintain meat.
6
Cook until thickest part of tenderloin reaches at least 135F or until meat has reached desired temperature.
7
Allow meat to rest, cut and serve with gremolata as needed. Season to taste.
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