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Smart Cooking Tips
- Let the meat marinate for at least 2 hours to absorb all the flavors.
- Use a meat thermometer to cook the tenderloin to your preferred doneness.
- Rest the meat for 5-10 minutes after cooking to keep it juicy.
Ingredients 0/5
What Makes This Recipe So Good
Full of vibrant flavors thanks to the fresh herbs and a well-balanced marinade. The tenderloin stays juicy and tender, making it perfect for a special dinner or a simple weeknight meal. Its fresh and aromatic profile appeals to many palates.
Step 1
Make a few small slits, about 2 inches deep, along the side of the tenderloin. Tuck sage leaves and pieces of garlic into those slits for extra flavor. Then, wrap some fresh thyme sprigs around the meat. Pop it in the fridge and let it marinate for anywhere between 4 to 12 hours so it soaks up all those herbs.
Step 2
When you’re ready to cook, heat up your grill to medium and give the grates a light oiling to prevent sticking. Slice the tenderloin in half, then season both pieces generously with salt and pepper. Grill the fillets for about 4 to 6 minutes on each side, or until they’re cooked to your liking. The outside should be nicely seared while the inside stays tender and juicy.
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How To Enjoy This Dish
Serve with roasted vegetables or a fresh green salad to complement the herbaceous flavors. A side of garlic mashed potatoes or crusty bread pairs well to soak up any extra marinade or juices.
Storage Advice
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat, either in a low oven or covered in a microwave.
Frequently Asked Questions
Can I use dried herbs instead of fresh for this recipe?
Fresh herbs are best for flavor and texture, but dried herbs can be used if needed—use about one-third the amount and add them during marinating.
How long should I marinate the tenderloin for best flavor?
Marinate between 4 to 12 hours to allow the herbs to fully infuse the meat.
Can I cook the tenderloin in a pan instead of on the grill?
Yes, use a hot skillet with a little oil and cook about 4 to 6 minutes per side for medium doneness.
What doneness level does 4 to 6 minutes per side usually achieve?
This typically results in medium-rare to medium, depending on your grill heat and meat thickness.
Should I remove the sage and garlic pieces before cooking?
No need to remove them; they add flavor as the meat cooks.
How do I prevent the tenderloin from sticking to the grill?
Lightly oil the grill grates before cooking to reduce sticking.
Is it okay to slice the tenderloin before grilling?
Yes, slicing helps cook the meat more evenly and allows seasoning to penetrate better.
Can I prepare this recipe ahead and freeze the marinated meat?
It’s best to marinate fresh, but you can freeze the tenderloin first, then marinate after thawing for best results.
