Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Homegrown Pure and Simple: Great Healthy Food from Garden to Table
Just made this pork tenderloin for a special dinner and it is simply wonderful !!! I would NOT change anything - however for best results you MUST use fresh oregano leaves, fresh sage leaves, fresh squeezed orange juice - did sub canola oil instead of grapeseed oil - grilled as directed and everyone loved - no leftovers :-) cupcake
This recipe is delicious, although I made a few small changes: I used olive oil and soaked it in the marinade for three plus hours. You also need to keep a watch on the internal temperature because it's easy for it to get over done. I grilled it using charcoal, not on a gas grille. I served it with grilled onion, yellow and green squash, and pineapple with a side of rice. Tasty!
I have made this before from the magazine. This time I checked this site and the comments before I proceeded. I too used olive oil in place of grapeseed. I also added some lemon thyme because I didn't have enough lemon zest. Otherwise I followed the directions. I had guests for dinner and they LOVED this. I served polenta with shiitake mushrooms, grilled veggies and a caparese salad. Peach cobble for dessert. GREAT MENU..
Great use of summer-harvest herbs. Reduced to serve four, otherwise followed recipe. Easy to prep & easy to grill, we liked the combo of flavors. The tenderloin subbed for beef in CL's "Steak Under the Stars" menu -- very nice.
I grilled it at medium to medium high for 16 minutes, which is usually a good temp and time for a pork tenderloin to be 155 and pink in the middle, but for some reason it really overcooked and ended up closer to 165. Eben so, I wouldn't do this again. It just wasn't anything special. The marinade wasn't bad, but wasn't really anything special either. This isn't bad, but there are better grilled pork recipes out there.
I am not normally a big pork fan but this recipe was DELICIOUS!!! I did make a couple changes - I am allergic to oregano so I used parsley and cilantro and also used olive oil in place of the grapeseed oil. Terrific and I will definitely be making this in the near future. My husband and son enjoyed it too but not near as much as I did. :)
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.