Serves 4 to 6. McCaffery likes to pair grilled pork with pinot noir, particularly Camille Giroud Bourgogne Rouge 2008. “There’s something about pinot and pork,” McCaffery says. “The fat in the pork brings out the fruit in the pork. I prefer French pinot noirs because they have more earthiness and acidity, which is a must when pairing with food.”
1-1/2 lbs. pork tenderloin
2 tbls. olive oil
1 tsp. dried marjoram
1 tsp. dried thyme
1 tsp. dried savory
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/4 tsp. dried sage
1/4 tsp. dried fennel seeds
1. Gently rub pork with olive oil until coated on all sides.
2. In a small bowl, combine herbs then apply to pork, distributing evenly on all sides.
3. Preheat grill to medium-high heat. When grill irons are hot, add pork and cook for 10 minutes on each side, or until internal meat thermometer reads 160 degrees.
4. Remove from grill and let pork sit at room temperature for 5 minutes before serving.