Grilled Pork Tenderloin

Grilled Pork Tenderloin

A delicious pork dish served with homemade chimichurri, yes, please!


For the tenderloin

2 tbsp. brown sugar

2 tsp. smoked paprika

1 tsp. cumin

Zest of 1 lemon

1 tsp. kosher salt

2 tbsp. extra-virgin olive oil

1 1/2 lb. pork tenderloin

For the herb sauce

1/4 c. extra-virgin olive oil

3 tbsp. red wine vinegar

1/2 c. parsley, finely chopped

2 scallions, finely chopped

2 tbsp. fresh oregano leaves

2 cloves garlic, minced

1/2 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper


  1. In a small bowl, whisk together sugar, paprika, cumin, and salt. Stir in olive oil to form a paste. Spread the paste all over the surface of the tenderloin.
  2. Make herb sauce: In a medium bowl, stir together all ingredients and season with salt and pepper.
  3. Heat grill or grill pan to medium-high heat. Grill pork, turning occasionally with tongs, until a thermometer inserted into the thickest part of the tenderloin reads 145, about 20 minutes. (For larger tenderloins, bake in a 400 degree oven for 15-25 minutes longer, until desired internal temperature is reached.)
  4. Let rest 10 minutes before slicing, then serve with herb sauce.

Recipe and image courtesy of

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