This tenderloin recipe looks deceptively dull, but truly packs quite a bit of flavor. It’s best on the grill but was also delicious in the oven last night. It did seem on the salty side, however, so I recommend a light hand with the shaker. The recipe as is allows for plenty of leftovers, which can easily be re-purposed into spectacular lunches. I foresee thinly sliced pork sandwiches and cubed pork to top off a feta and beet-green salad with a citrus vinaigrette.
I wouldn’t waste my time again with the charred lemon-shallot chutney. It wasn’t bad, just not worth the effort and the pork can definitely stand alone. Plus, the chutney looks like pond scum. See for yourself below.