Marinated Grilled Pork Tenderloin

Ingredients

• 2 Tbsp olive oil, extra-virgin
• 2 Tbsp white wine, dry, vinho verde variety
• 4 sprig(s) fresh thyme
• 1 leaf/leaves bay leaf, fresh, thinly sliced at an angle
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp paprika, piment¢n variety (smoked sweet paprika)
• 3/4 pound(s) uncooked lean pork tenderloin
• 1/2 tsp kosher salt, or to taste

Instructions

1. In a large dish, whisk together oil, wine, thyme, bay leaf, chile flakes and piment¢n. Cut pork into 1 1/2-inch-thick steaks at a 45-degree angle (cutting meat on the bias helps keep it tender). Add meat to marinade and turn well to coat. Cover and refrigerate for 3 to 5 hours.
2. When you're ready to cook, prepare a grill by heating a mixture of all-natural briquettes and hardwood lump charcoal to medium-high heat (or use a gas grill). Take pork out of marinade, picking off herbs, and transfer marinade to a small saucepan. Bring marinade to a boil and reduce a few minutes until syrupy (the mixture will look broken). Remove from heat.
3. Season pork with salt. Grill until charred, flip, and char other side, about 5 minutes. Flip again, brush on some cooked marinade and cook for 2 to 3 minutes more, then repeat with other side. Grill until pork is still a little pink in center, 10 to 12 minutes total. Spoon any remaining cooked marinade over pork and let rest a few minutes before serving.

Notes

Serving size: 2 1/2 oz

This recipe, originally by George Mendes, has been adapted from My Portugal for Weight Watchers Magazine.Pork should reach a minimum of 145° F. Then let rest 3 minutes before eating.