Grilled Pork Tenderloin
For people who don't cook pork tenderloin often, the cut can seem intimidating: It's skinny, so there's the fear of overcooking it, and it's pork...so when do you really know for sure that it's cooked through?! But turns out, pork tenderloin is surprisingly easy to make. We slather ours in a paste of brown sugar, cumin, paprika, and lemon zest and grill for about 20 minutes.
While it grills, get started on the chimichurri sauce. Is it necessary? Maybe not. But it's amazing and makes everything tastes 1,000 times better. Round out the meal with some grilled vegetables like asparagus or zucchini to create a dynamite summer meal.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Yield4 Servings
For the Tenderloin
- 2 tbsp. brown sugar
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- Zest of 1 lemon
- 1 tsp. kosher salt
- 2 tbsp. extra-virgin olive oil
- 1 1/2 lb. pork tenderloin
For the Herb Sauce
- 1/4 c. extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 1/2 c. parsley, finely chopped
- 2 scallions, finely chopped
- 2 tbsp. fresh oregano leaves
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
In a small bowl, whisk together brown sugar, paprika, cumin, and salt. Stir in olive oil to form a paste. Spread paste all over tenderloin.
Heat grill or grill pan to medium-high heat. Grill pork, turning occasionally with tongs, until charred and a thermometer inserted into the thickest part of the tenderloin reads 145°, about 20 minutes. (For larger tenderloins, bake in a 400º oven for 15 to 25 minutes more, until desired internal temperature is reached.)
Make herb sauce: In a medium bowl, stir together all ingredients and season with salt and pepper.
Let rest 10 minutes, then slice and serve with herb sauce.