This tenderloin is bursting with fresh herbs that bring out its natural flavors in the best way. Perfect for a cozy dinner, it’s simple to prepare and sure to impress your guests.
Start by making a few small slits, about 2 inches deep, along the side of the tenderloin. Tuck some sage leaves and garlic pieces into those slits. Then, wrap a few sprigs of thyme around the outside of the meat. Pop it in the fridge for anywhere between 4 to 12 hours so it can soak up all those flavors.
When you’re ready to cook, fire up your grill to medium heat and give the grates a quick brush with oil to prevent sticking. Cut the tenderloin in half, then season each piece generously with salt and pepper.
Grill the fillets for about 4 to 6 minutes on each side, or until the meat is cooked through and no longer pink in the center. Adjust the time if you prefer it more or less done. Once it’s ready, let it rest for a few minutes before slicing and serving.
- Let the meat rest at room temperature before cooking to ensure even doneness.
- Use a meat thermometer to avoid overcooking and keep the tenderloin juicy.
- Sear the meat on high heat first to lock in the flavors before finishing in the oven.
This dish offers a perfect balance of fresh herbs and juicy meat, creating a flavorful and tender bite every time. It’s simple to prepare yet feels special enough for a family dinner or a small gathering.
Serve with roasted vegetables or a light salad to complement the herb flavors. Mashed potatoes or a creamy risotto also pair well, adding a comforting touch to the meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stove to maintain tenderness and avoid drying out the meat.
