Description
This Grilled Pork Tenderloin with Easy Herb Sauce recipe features tender, flavorful pork seasoned with a smoky spice rub and grilled to perfection. Paired with a quick, fresh herb sauce made from cilantro, parsley, garlic, and vinegar, this dish is a perfect balance of smoky and bright flavors, ideal for a simple yet elegant meal.
Ingredients
Scale
For the Pork Tenderloins:
- 2 pork tenderloins
- 1 teaspoon light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons 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, chopped
- 1/4 cup parsley, chopped
- 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
Instructions
- Prepare the pork tenderloins: Pat the pork tenderloins dry with paper towels. Using a sharp knife, trim the tenderloins by removing their connective tissue (silver skin) by sliding the tip of the knife under the skin and slicing it away carefully.
- Mix the spice rub: In a small bowl, combine the brown sugar, kosher salt, smoked paprika, chipotle powder, onion powder, garlic powder, ground coriander, black pepper, and ground cumin. Stir well to blend all spices thoroughly.
- Oil and season the pork: Drizzle both tenderloins with oil and rub it evenly all over the meat. Then sprinkle the prepared spice rub all over both tenderloins, patting it in so the mixture adheres to the surface.
- Preheat the grill: Heat your grill to medium heat, around 350°F to 400°F. For gas grills, light all burners on high, close the lid, and let it heat for 5 to 10 minutes. If using charcoal, prepare the grill following appropriate charcoal starter techniques.
- Grill the tenderloins: Place the pork tenderloins over direct heat on the grill. Cover the grill lid and cook for 8 to 10 minutes on each side, adjusting time depending on thickness, until the internal temperature reaches 145°F.
- Rest the meat: Transfer the grilled tenderloins to a cutting board and let them rest, uncovered, for 5 minutes. This resting allows the juices to redistribute and the temperature to rise slightly.
- Slice the pork: After resting, slice the tenderloins into ½ inch thick pieces. They can be served as-is or accompanied by the herb sauce.
- Make the quick herb sauce: In a small bowl, combine olive oil, chopped cilantro, parsley, white wine vinegar, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir until all ingredients are well combined.
- Serve: Drizzle the herb sauce over the sliced grilled pork tenderloin or serve on the side for dipping.
Notes
- Ensure the internal temperature of pork reaches 145°F for safe consumption.
- Allowing the pork to rest after grilling helps retain its juices and tenderness.
- The chipotle powder adds a subtle smoky heat, which can be adjusted based on preference.
- For charcoal grilling, allow coals to reach a steady medium heat before cooking.
- The herb sauce can be prepared ahead and stored in the refrigerator for up to 24 hours.
- Use fresh herbs for the vibrant flavor in the sauce.
- Letting the pork sit a bit longer after resting will allow the meat to cool to serving temperature without drying out.
Keywords: grilled pork tenderloin, herb sauce, smoked paprika, easy pork recipe, quick herb sauce, summer grilling, pork dinner, smoky pork, cilantro parsley sauce