This Grilled Herbed Pork Tenderloin is a simple dish of pork tenderloins marinated in all kinds of fresh herbs and grilled to juicy perfection!

Grilled Herbed Pork Tenderloin by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Pork tenderloin is definitely one of my favorite meats to grill in the summertime. Not only is it ready in mere minutes, but it’s naturally lean, tender, juicy and super flavorful, too!

You really don’t need to do much to it at all to turn it into something totally delicious.

This Grilled Herbed Pork Tenderloin is a very simple dish, in which your tenderloins get marinated in all kinds of fresh herbs before to get thrown on the grill and cooked to juicy perfection!

And while the meat does need to stay in that marinade for quite an extended period of time in order to get infused with all the yummy flavors — ideally 24 to 48 hours — once that’s out of the way, all you’ll need are a few minutes to bring this beautiful dish to the table.

Grilled Herbed Pork Tenderloin by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Granted, you will need to do quite a bit of chopping to get all those herbs ready, and I know that many of you aren’t huge fans of that, but it’s all easy stuff, really, so it won’t even take too long at all, I promise.

Once everything’s been chopped, throw the whole lot into a large bowl or glass measuring cup and stir well.

Grilled Herbed Pork Tenderloin by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Next, place your pork tenderloins in a non-reactive baking dish that’s just big enough to accommodate them and then pour about 2/3 of that marinade you just made right over them.

The remaining marinade you’ll want to reserve to serve with the grilled meat.

Grilled Herbed Pork Tenderloin by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Toss the meat around delicately until both tenderloins are well coated and the herbs are well distributed, then cover with plastic wrap and place in the refrigerator to marinate for at least 24 hours, or up to 48 hours.

Note that you could also use a large resealable bag to do this, if that were easier for you. Just make sure to place your bag onto a plate or dish, to collect any eventual leakage…

Grilled Herbed Pork Tenderloin by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

When you are ready to eat, preheat your outdoor grill to medium-high heat —about 400°F — and take the reserved “unused” marinade out of the refrigerator to give the olive oil a chance to get back to its liquid state while the pork is grilling.

Remove the tenderloins from their marinade and brush off most of the excess herbs. Discard any leftover “used” marinade.

Grill the tenderloins for 15 to 20 minutes, or until a meat thermometer registers 145°F; Be sure to turn your tenderloins 3 to 4 times during grilling to ensure even cooking.

Grilled Herbed Pork Tenderloin by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Transfer the cooked pork to a plate, spoon some of the reserved “unused” herb marinade over the tenderloins and tent loosely with aluminum foil.

Allow to rest for 10 minutes then slice into thick medallions and serve with a side of rice or couscous, topped with yet more of that delicious herb marinade.

Grilled Herbed Pork Tenderloin by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Grilled Herbed Pork Tenderloin

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This Grilled Herbed Pork Tenderloin is a simple dish of pork tenderloins marinated in all kinds of fresh herbs and grilled to juicy perfection!
Servings: 6

Ingredients

  • 2 pork tenderloins, about 1lb (454g ) each, silver skin removed

For the herb marinade

Instructions

  • Combine all the ingredients for the herb marinade in a large bowl or glass measuring cup. Stir well and reserve.
  • Place the pork tenderloins in a non-reactive baking dish that's just big enough to accommodate them and then pour about 2/3 of the marinade over them. Toss delicately until both tenderloins are completely coated and the herbs are well distributed, then cover with plastic wrap and place in the refrigerator to marinate for at least 24 hours, or up to 48 hours. Reserve remaining marinade to serve with the grilled meat.
  • When ready to eat, preheat your outdoor grill to medium-high heat, about 400°F, and take the reserved marinade out of the refrigerator so the olive oil has a chance to get back to its liquid state while the pork is grilling.
  • Remove the tenderloins from their marinade and brush off excess herbs; discard used marinade.
  • Grill the tenderloins for 15 to 20 minutes, until a meat thermometer registers 145°F. Turn 3 to 4 times during grilling to ensure even cooking.
  • Transfer the cooked tenderloins to a plate, spoon some of the reserved marinade over them and tent loosely with aluminum foil. Allow to rest for 10 minutes then slice into thick medallions and serve with the more of the reserved herb marinade.

Nutrition

Calories: 400kcal, Carbohydrates: 9g, Protein: 31g, Fat: 25g, Saturated Fat: 4g, Cholesterol: 97mg, Sodium: 507mg, Potassium: 746mg, Fiber: 1g, Sugar: 5g, Vitamin A: 350IU, Vitamin C: 21.8mg, Calcium: 31mg, Iron: 2.5mg
Course: Main Course
Cuisine: American
Author: Sonia! The Healthy Foodie

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