Herbaceous Grilled Pork Tenderloin

Photo: Hector Sanchez; Food Styling: Kellie Gerber Kelley; Prop Styling: Ginny Branch

Serve with grilled zucchini ribbons, cherry tomatoes, and baguette slices.

Yield: Serves 4 (serving size: about 3 ounces pork)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 4.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 24g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 74mg
  • Iron: 1mg
  • Sodium: 300mg
  • Calcium: 8mg

Ingredients

  • 3 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon black pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon kosher salt
  • Cooking spray

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 2. Combine first 6 ingredients in a large zip-top plastic bag. Add pork to bag, turning to coat well. Let stand at room temperature for 20 minutes.
  3. 3. Remove pork from bag, and discard marinade. Sprinkle pork evenly with kosher salt. Place pork on grill rack coated with cooking spray, and grill 20 minutes or until a thermometer registers 140°. Remove pork from grill; let stand 5 minutes. Thinly slice.
Note:

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

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