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


Get It Joburg North Campus September 2016

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