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Get Your Grill On

Happy September everyone! Even though it isn’t officially fall yet, the beginning signs are starting to emerge…that’s right – pumpkin spice. Everything from lattes to cereal, pumpkin spice is the poster child for the days shortening and getting cooler.

The first PSL of the season

The first PSL of the season

However, that doesn’t mean it is a total end to grilling season. We’ve still got some time to get our grills on and make the most of what warmer weather we have left. To be quite honest, I know plenty of people out there who will fire up their grills in the middle of winter, and why not? Grilling gives food so much flavor and is actually quite healthy as it doesn’t require any additional fat for cooking (#bonuspoints).

Ina Garten’s Herb-Marinated Loin of Pork is a recipe that I have made in the past and it is definitely one that is a great go-to especially during the week.  Pork loin is naturally tender, relatively cheap, and goes pretty far for feeding a crowd. The marinade is very similar to the Tuscan Lemon Chicken from last week, but I think it has more flavor. From a Back to Basics perspective this recipe highlights the meaning of basics.

Herb-Marinated Loin of Pork

The marinade is highly flavorful and extremely easy to make and marinading food is a great way to infuse flavor into an otherwise semi-tasteless piece of meat. You don’t need to spend hours cooking the pork, the marinade does all that work for you. Just about 20 minutes on the grill and it’s done! For a weeknight meal, just make your marinade the night before and place into a smaller container, in the morning, put the pork loin into a plastic bag and pour in the marinade and let it sit in the fridge all day. Then just throw it on the grill and make a quick side (salad or some sauteed zucchini like I did).

2016-08-29 05.51.21

Simple sauteed zucchini with Parmesan cheese

For this dish, I paired the pork with Winc’s 2015 The Bluffer Valdiguié. This wine has an interesting story, Valdiguié is a grape varietal that is not widely known. According to Winc, the farmers that were growing it in California didn’t even know that it was actually Valdiguié (they thought it was Gamay – a totally different grape). The farmers were corrected by a Frenchman who knew of the grape as France is its native country. In fact, the grape is only grown in France and California. The Valdiguié grapes for this particular wine were sourced from a vineyard in Paso Robles, California, and are the oldest in the state! If you love Pinot Noir you will love this, trust me!

The Bluffer Valdiguié is a perfect pairing for this grilled pork

It is a very fruity red wine with lots of cherry and strawberry flavors on the palate and the finish is very fresh and almost juicy. There isn’t a lot of tannin action going on with this wine so it is also perfect for those who are new to drinking red wine. If you want to try this wine or any other of Winc’s wine at a discount, use my link for a discount and take your palate profile: https://www.clubw.com/2lhy61q4ll7. If you have any reservations, fear not! You can cancel or you can postpone your account at any time.

Print Recipe
B2B #8: Herb-Marinated Loin of Pork
An easy main dish for weeknight/weekend grilling. Either marinade overnight or all day but at least for 3 hours to allow the flavors to get into the pork. Adapted from Ina Garten's Back to Basics book - page 126.
  1. Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  2. When you're ready to cook, build a charcoal fire or heat a gas grill. Remove the tenderloins from the marinade and discard the residual marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides for 15 to 25 minutes until the meat registers 140 degrees at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch thick slices. The thickest part of the tenderloin will be pink (this is ok!). Season with salt and pepper and serve warm or at room temperature.
Recipe Notes

If the whole meat being pink thing scares you, just grill for about 5 more minutes before removing from the grill.

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  1. I made this pork on Satutday and it was delicious. The recipe is so easy and the flavors are great. Thanks for the find:)

  2. Incredible! This blog looks just like my old one! It’s on a totally different topic but it has pretty much the same layout and design. Outstanding choice of colors!

  3. This amazing site was… how do I say it? Relevant!! Finally I’ve found something which
    helped me. Kudos!

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