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Lilly’s Table

 
 
Cherry Salsa
© Lillys-Table.com Photo of Herb Grilled Pork Tenderloin
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Herb Grilled Pork Tenderloin

from Cherry Salsa & Grilled Herb Pork with Baby Beets, Radishes & Greens, the Week of June 7, 2015.
View the previous recipe for this meal.

Crusted in the dried herbs of your choice with a bit of dijon, lean pork tenderloin is given extra flavor when it is seared on the grill.

Ingredients

  • 1¼ lb pork tenderloin
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper, more or less as desired
  • 2 tablespoons herbs de provence, or your favorite dried herb blend

Serving Size: 4 People

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Preparation Instructions

If you have time, bring your tenderloin out of the fridge and allow it to come up to room temperature for about 15-30 minutes.

Remove the packaging and spread the Dijon all over. Sprinkle on the salt, pepper and the herbs de provence. Roll and press on the herbs.

Heat your grill to medium-high heat. Sear on each side about 5-10 minutes until the sides appear golden and the internal temperature is about 135-140. Pull off of the grill. Cover and rest for at least 5 minutes allowing the temperature to continue to raise slightly.

Slice on the diagonal in 1/2 inch pieces.