Grilled Herbed Pork Tenderloin

10 Reviews
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Photo: Jan Smith
Yield
8 servings (serving size: 3 ounces pork)
By Michel Nischan
March 2006
RECIPE BY Cooking Light

The quick marinade of oregano, sage, orange juice, and honey permeates this simple grilled pork tenderloin with fresh flavor. Pair with your favorite sides like potato salad, corn on the cob, or fresh tomato slices for an easy summer dinner.

Ingredients

  • 1/4 cup fresh oregano leaves
  • 1/4 cup fresh sage leaves
  • 1/4 cup fresh orange juice
  • 1/4 cup honey
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoons grated lemon rind
  • 2 tablespoons grapeseed oil
  • 1/4 teaspoon salt
  • 6 garlic cloves, peeled
  • 2 (1-pound) pork tenderloins, trimmed
  • 1/4 teaspoon salt
  • Cooking spray

Nutritional Information

  • Calories 214
  • Caloriesfromfat 24%
  • Fat 5.8g
  • Satfat 1.5g
  • Monofat 2g
  • Polyfat 1.6g
  • Protein 24.4g
  • Carbohydrate 15.7g
  • Fiber 0.3g
  • Cholesterol 74mg
  • Iron 1.6mg
  • Sodium 168mg
  • Calcium 29mg

How to Make It

Step 1

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.

Step 2

Prepare grill.

Step 3

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.

Chef's Notes

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

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Ratings & Reviews

Jcraine's Review

merelypopiel
December 21, 2013
Fantastic! I used olive oil and marinated the pork loin for 6 hours.

Fabulous

gsteedrecipes
September 09, 2016
This turned out so flavorful. I'll admit that I used different herbs, because I used the fresh one that I had on hand. It was a real hit. Will definitely make again.

merelypopiel's Review

Jazzy1
June 18, 2012
Good for company. My husband wanted to know if we could have it every day.

LuciaKeller's Review

smbassref
November 18, 2011
N/A

gsteedrecipes's Review

GrandmaKY
July 25, 2011
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

MJFrancis's Review

MJFrancis
May 17, 2011
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!

GrandmaKY's Review

Jcraine
August 08, 2010
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..

carolfitz's Review

carolfitz
July 25, 2010
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.

8stringfan's Review

8stringfan
August 09, 2009
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.

carrifulann's Review

carrifulann
July 19, 2009
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. :)
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