Herb-Crusted Grilled Pork Tenderloin

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Get ready to impress your tastebuds with this Herb-Crusted Grilled Pork Tenderloin. This recipe is a perfect blend of savory herbs, zesty lemon, and tender pork, which makes it a star dish for any occasion, from casual dinners to festive gatherings.

Ingredients for Herb-Crusted Grilled Pork Tenderloin

The star here is the pork tenderloin, known for its tenderness and quick cooking time. Coating it with olive oil helps lock in moisture and gives the crust a lovely, golden finish. Fresh herbs like rosemary and thyme add earthy, aromatic notes that elevate the dish. A touch of garlic powder infuses a warm, savory depth, while salt and black pepper round out the flavors. Finally, the lemon zest and juice bring a bright, citrusy spark that cuts through the richness, making the dish refreshing and vibrant.

Tips & Tricks

  • Use a meat thermometer for precision — it’s the best way to avoid overcooking.
  • Let the pork rest after grilling to keep it juicy.
  • Fresh herbs make a big difference. Don’t substitute with dried unless necessary.
  • If you don’t have a grill, a cast-iron skillet on the stove works well too.

Serving Suggestions

This dish pairs beautifully with roasted vegetables or a light, fresh salad. Consider serving it alongside a creamy mashed potato or a simple couscous for a complete meal. A glass of chilled white wine or a light red complements the flavors perfectly.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs, but reduce the quantity to about a third, as dried herbs are more concentrated.
What if I don’t have a grill?
You can sear the tenderloin in a hot skillet and finish it in the oven at 400°F until it reaches 145°F internally.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the meat.

Herb-Crusted Grilled Pork Tenderloin Recipe Walkthrough

Start by preheating your grill to medium-high — you want it hot enough to sear the pork and develop a nice crust. While that's heating up, take your pork tenderloin and coat it generously with olive oil. This is your base layer that helps everything else stick.

Now, mix together your rosemary, thyme, garlic powder, salt, pepper, and both the zest and juice of a lemon in a small bowl. This will be your herb mixture. Rub this fragrant blend all over the tenderloin, pressing gently to make sure it adheres well.

Place the pork on the hot grill. Sear it for about 2 minutes on each side. This quick sear locks in the juices and flavors. After searing, lower the heat to medium. Continue grilling the pork, turning it occasionally, for another 10-12 minutes. Keep a meat thermometer handy — you're aiming for an internal temperature of 145°F for perfectly cooked pork.

Once done, remove the tenderloin and let it rest for 5 minutes before slicing. This rest period is crucial as it allows the juices to redistribute within the meat, ensuring every slice is juicy and flavorful.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for weeknights.
  • Uses fresh herbs for an aromatic and flavorful crust.
  • Grilled to perfection, resulting in a juicy and tender texture.
  • Balanced with a hint of citrus from lemon zest and juice.
  • Minimal ingredients yet maximal flavor impact.

Ingredients

1.5 lbs pork tenderloin
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 lemon, zested and juiced

Step-by-step Instructions

1. Preheat your grill to medium-high heat.
2. Rub the pork tenderloin with olive oil, ensuring it is well coated.
3. In a small bowl, mix rosemary, thyme, garlic powder, salt, pepper, lemon zest, and juice to create the herb mixture.
4. Coat the tenderloin evenly with the herb mixture, pressing it gently to adhere.
5. Place the tenderloin on the grill, searing it for about 2 minutes on each side.
6. Lower the heat to medium, and continue grilling for an additional 10-12 minutes, turning occasionally, until the internal temperature reaches 145°F.
7. Remove the tenderloin from the grill and let it rest for 5 minutes before slicing and serving.

Ratings and Comments

Thank you for your rating!