Are you ready to transform an ordinary dinner into a mouthwatering culinary experience? This Grilled Pork Tenderloin with Fresh Herb Sauce is about to become your new go-to recipe that will impress family and friends alike. Imagine cutting into a perfectly juicy, herb-infused piece of pork with a gorgeous golden-brown exterior that locks in every ounce of flavor – this isn't just a meal, it's a gastronomic adventure waiting to happen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper to create a herb marinade.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Rub the herb marinade thoroughly over the entire surface of the pork tenderloin, ensuring even coverage.
- Preheat outdoor grill or indoor grill pan to medium-high heat (around 400-425°F).
- Clean and oil the grill grates to prevent sticking and create beautiful grill marks.
- Place the marinated pork tenderloin on the hot grill and cook for 4-5 minutes per side, rotating to create cross-hatch grill marks.
- Use a meat thermometer to check internal temperature. Cook until it reaches 145°F for medium, about 15-20 minutes total.
- Remove tenderloin from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice the pork tenderloin against the grain into 1/2-inch thick medallions.
- Garnish with freshly chopped parsley before serving.
Tips
- Temperature is Key: Always let your pork tenderloin sit at room temperature for 30 minutes before grilling. This ensures even cooking and prevents the meat from becoming tough.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the meat. This simple step helps create those beautiful, crispy exterior grill marks.
- Marinade Magic: Don't rush the herb marinade process. Take time to massage the herbs and oil into every inch of the tenderloin for maximum flavor penetration.
- Grill Temperature Matters: Maintain a consistent medium-high heat (400-425°F) for the perfect balance of crispy exterior and juicy interior.
- Rest is Best: Never skip the resting period! Letting the meat rest for 5-7 minutes allows the juices to redistribute, ensuring each slice is incredibly tender and moist.
- Use a Meat Thermometer: Don't guess about doneness. A meat thermometer is your best friend – aim for 145°F for a perfect medium cook.
- Slice Against the Grain: When serving, always slice the pork tenderloin against the grain to ensure the most tender and easy-to-chew pieces.
Nutrition Facts
Calories: 184kcal
Carbohydrates: 1g
Protein: 22g
Fat: 11g
Saturated Fat: g
Cholesterol: 45mg
