Grilled Pork Tenderloin with Easy Herb Sauce
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
277 kcal
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Course
Main Course
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Cuisine
Mexican
Grilled Pork Tenderloin with Easy Herb Sauce
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This Grilled Pork Tenderloin is an all-time grilling favorite! Rubbed with a blend of smoky spices like chipotle powder, ground cumin and smoked paprika, this recipe makes unbelievably juicy pork every single time.
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Ingredients
For the pork tenderloins
- 2 pork tenderloins (about 2 pounds total)
- 1 teaspoon light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 2 teaspoons oil, for drizzling on pork
For the quick herb sauce
- 1/4 cup olive oil
- 1/4 cup cilantro
- 1/4 cup parsley
- 2 tablespoons white wine vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes
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Instructions
For the pork tenderloins
- Pat the pork tenderloins dry with paper towels. Using a sharp knife, trim the tenderloins of their connective tissue (also called silver skin) by sliding the tip of the knife under the skin and slicing it away from the meat.
- In a small bowl, combine the brown sugar, salt, smoked paprika, chipotle powder, onion powder, garlic powder, ground coriander, black pepper and ground cumin. Mix well.
- Drizzle both tenderloins with oil and rub it evenly all over the pork
- Sprinkle the spice rub all over both of the tenderloins and pat it in so it sticks.
- Preheat grill to medium heat (about 350°F-400°F) for direct-heat grilling.(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read and step-by-step video showing you how to start a charcoal grill.)
- Grill the tenderloin for 8 to 10 minutes per side, depending on the thickness of the tenderloin, with the lid closed.
- Transfer the tenderloins to a cutting board and let rest for 5 minutes. The internal temperature should reach 145°F. (I like pulling the meat off around 140-143°F as it will continue to cook slightly because of the residual heat. Make sure it has reached 145°F before you slice it.)
- Slice tenderloins into ½ inch thick slices and serve as is or with quick herb sauce.
For the quick herb sauce
- Add all ingredients to a small bowl and stir together to combine. Drizzle on grilled pork tenderloin slices.
Notes
- To make ahead - The tenderloins can be trimmed and rubbed with seasoning up to 1 day in advance. Remove from the refrigerator 30 minutes before grilling to let it come to room temperature.
- Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1/6th of recipe
Calories
277kcal
(14%)
Carbohydrates
4g
(1%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0g
Cholesterol
80mg
(27%)
Sodium
273mg
(11%)
Potassium
44mg
(1%)
Fiber
0g
(0%)
Sugar
2g
(4%)
Vitamin A
9IU
(0%)
Vitamin C
6mg
(7%)
Calcium
2mg
(0%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 277kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0g | 0% |
| Cholesterol | 80mg | 27% |
| Sodium | 273mg | 11% |
| Potassium | 44mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 2mg | 0% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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