We’re kicking off MDW early with this grilled pork tenderloin. Pork is a healthy lean meat full of good-for-you vitamins and minerals. And the herb sauce on top gives it a light, summery feel.
I wanted to keep with the light dinner feel, and since we had leftover carrot slaw from the other night, we’re eating that tonight with the pork instead of the smashed potatoes.
This is a crowd pleaser and an easy recipe to prep. when you’re in a pinch or have last minute guests show-up!
Grilled Pork Tenderloin with Carrot Slaw
- 2 tablespoons brown sugar
- 1 tablespoon chile lime seasoning
- Zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 1/2 lb. pork tenderloin
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 cup parsley, chopped
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes
- 1 pound rainbow carrots
- 2 tablespoons dijon mustard
- 1/8 cup extra virgin olive oil
- 1/8 cup fresh parsley, chopped
- 1 tablespoon chives, chopped
- 1.5 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
For the tenderloin:
For the herb sauce:
For the carrot slaw:
- Whisk lemon zest, brown sugar and chili lime seasoning together. Stir in olive oil to form a paste. Spread paste all over the surface of the tenderloin and set aside.
- Make herb sauce: Stir together all herb sauce ingredients and season with salt and pepper, to taste.
- Heat grill to 325 degrees F. Grill pork, turning occasionally, until a thermometer reads 145 degrees F, about 20 minutes. Remove from heat and let rest for 10 minutes.
- While meat is resting, make the carrot slaw: grate carrots in a food processor or a box grater. Whisk remaining ingredients (mustard>salt) in a separate bowl until blended. Mix in carrots and toss until well coated. Top with black pepper.
- Slice tenderloin and serve over carrot slaw with herb sauce drizzled on top. Enjoy!