Pork Tenderloins for a Mob
Published: March 26, 2010
A gas grill is ideal for large-scale catering. You can serve up a vat of store-bought slaw or potato salad on the side, and nobody minds as long as you've got something homemade and freshly grilled. It doesn't have to be out of the ordinary. For one dinner, I cooked six pork tenderloins at a time to smoky perfection.
Photo by Tanya & John Bäck
A garlicky balsamic marinade adds lots of flavor in a hurry so you don’t have to plan much marinating time into your busy entertaining schedule. Serves 3 to 4 people per tenderloin.
- 6 pork tenderloins, 1 pound each
- 2 cups balsamic vinegar
- 1 cup olive oil
- 6 garlic cloves, minced
- Salt and pepper
➊ Lay the tenderloins in a roasting pan (or divide them among a couple of zipper-top bags). Combine the remaining ingredients and pour it over the meat (or pour it into the bags), turning the meat to coat.
➋ Marinate for as little as 15 minutes and up to 1 hour while you refresh drinks and make witty conversation. 10 minutes before cooking time, preheat a gas grill by putting one side on high with the lid closed (leave the other side off).
➌ Lift the tenderloins out of the marinade, letting the liquid drip off. Arrange them, not touching, on the cooler side of the grill.
➍ Close the lid and let them cook 35 to 40 minutes, turning and changing their position once or twice to ensure even cooking, until the internal temperature reaches 150 degrees F on an instant-read thermometer. Remove to a serving platter and tent with foil to keep them warm while they rest for 10 minutes. Slice into 1/4- to 1/2-inch thick slices and serve.