BEST EVER HEALTHY GRILLED PORK TENDERLOIN

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I’m not lying when I say this is the easiest, Best, Healthiest Grilled Pork Tenderloin you’ll ever make. The 30-minute marinade consists of pantry staples and the grilling process ensures a moist, tasty, hearty pork tenderloin every time!

I like pork tenderloin and I can’t lie. (Apologies, couldn’t avoid.) What’s not to adore however, truly? As I would like to think, it’s probably the least demanding piece of meat to barbecue (or to place in a sluggish cooker, besides), and it’s difficult to screw up, except if you half-cook it. Yet, I’ll ensure you don’t allow that to occur.


I admit, as this blog and my family have developed, I sort of have developed to despise going to the store frequently. Try not to misunderstand me, I love creating plans and taking care of my family, obviously, however now and then I fear the outing to the staple since I feel like I’ve been there roughly 1 billion times and it’s very much like, will not the food just mystically show up at my doorstep as of now? (I know, I know, I can get basic foods conveyed yet I’m the sort of individual that needs to take a gander at each apple before I buy it, which just makes my excursion longer. I’m a puzzle, Nothing more needs to be said.)


Therefore, I like to purchase in mass sooner rather than later. That way, on the off chance that I need to see and contact each piece of produce, all things considered, that is alright if that requires some investment on the grounds that at home I’m stored like a Judgment day prep-er in any case. So… when I see specials on meat, I snatch the most that I can or as numerous as the little bullet on the deal sign permits. (The butcher might possibly watch out for me to ensure I don’t get one ounce over the apportioned four pounds of frankfurter or whatever.)

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HOW DO YOU MAKE GRILLED PORK TENDERLOIN?

  1. The first thing I do after getting the pork tenderloin out of the package is to pat it dry. I do this because it helps the spices to stick to the meat and wipes off any weird barrier that might have settled on the meat while it was in the package. I then add the tenderloin to a resealable bag, leaving the top open.
  2. Next, I mix together the lemon juice, garlic, spices, oil, mustard, and honey. I pour only half of this marinade over the pork (that’s the important part). You want to save the other half for later. Seal the pork and marinade together in the bag and squeeze out any extra air. I also kind of shake/rub the marinade around on the pork outside the bag as well. I then put it in the fridge for at least 30 minutes.
  3. Meanwhile, I preheat the grill to about medium and get the grates oiled so that the meat doesn’t stick while you’re grilling. After the pork has been marinated, I use long tongs to transfer it to the grill, then close the grill and cook for 15-20 minutes, turning every couple of minutes or so so that it cooks on all sides. About halfway through the grilling process, I’ll start to spread on the other half of that reserved marinade.
  4. When it’s done grilling or the internal temperature of the pork reaches 145°, I remove the tenderloin from the grill and let it rest for 5 minutes before cutting and serving.
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Healthiest Grilled Pork Tenderloin you’ll ever make. The 30-minute marinade consists of pantry staples and the grilling process ensures a moist, tasty, hearty pork tenderloin every time!

  • Prep Time: 10 MINUTES
  • Cook Time: 15 MINUTES
  • marinating time: 30 MINUTES
  • Total Time: 55 MINUTES
  • Servings: 4 SERVINGS

Ingredients

  • 1 ½-2 pounds pork tenderloin – see note
  • juice of ½ lemon
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian herb seasoning blend – or ¼ teaspoon each dried basil, thyme, oregano, and parsley or rosemary
  • ¼ cup oil
  • ½ teaspoon salt
  • ⅛ teaspoon cracked black pepper – or a pinch of finely ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey

Instructions

Marinate the pork

  • Pat pork tenderloin dry with a paper towel.
  • Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
  • Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.
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Grill the pork

  • Preheat grill to medium and oil the grates.
  • Using tongs, transfer pork to the grill. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling.
  • Transfer to a cutting board to rest for 5 minutes before slicing and serving.

Notes

*If pork tenderloin is more than 2 1/2 inches thick and you want no pink in the middle once fully cooked, cut tenderloin in half lengthwise to yield two thinner tenderloin pieces and proceed with recipe as written.

Nutrition

Calories: 342 kcal | Carbohydrates: 4 g | Protein: 35 g | Fat: 20 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 111 mg | Sodium: 408 mg | Potassium: 680 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 5 IU | Vitamin C: 1 mg | Calcium: 15 mg | Iron: 2 mg

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