Grilled Herb‑crusted Pork Tenderloin
Ingredients
- 4 cloves garlic – finely minced
- 1 tbsp fresh rosemary – finely chopped
- 1 tbsp fresh thyme – finely chopped
- 1 tbsp fresh sage – finely chopped
- 2 tbsp fresh parsley – finely chopped
- 2 tsp lemon zest – finely grated
- 2 tsp kosher salt
- 1 tsp black pepper – freshly ground
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 pounds pork tenderloin – trimmed of silverskin, patted dry (~2 n/a pork tenderloins)
- lemon – cut into wedges (for serving)
Instructions
1. In a bowl, make the herb paste: combine the garlic, fresh rosemary, fresh thyme, fresh sage, fresh parsley, lemon zest, kosher salt, black pepper, and olive oil (use 3 tbsp total, reserving 1 tbsp to oil the grill later). Mix to a thick, spreadable paste.
2. Place the pork tenderloin on a tray and coat all over with the Dijon mustard, then pack on the herb paste, pressing to adhere. Let sit at room temperature for 15–30 minutes while you heat the grill.
3. Preheat a grill for two-zone cooking (one side medium-high direct heat, one side indirect), 425–450°F. Clean the grates well, then oil them with the remaining oil using tongs and a folded paper towel.
4. Sear the tenderloins over direct heat, turning every 2–3 minutes to brown on all sides, 6–8 minutes total.
5. Move the pork to indirect heat, close the lid, and cook until the thickest part reaches 140°F, about 14–18 minutes depending on thickness. Turn once midway if needed for even cooking.
6. Transfer to a board, tent loosely with foil, and rest 10 minutes; carryover heat will bring the internal temperature to about 145°F.
7. Slice into 0.5-inch medallions and serve with lemon wedges.
Grilled herb‑crusted pork tenderloin is a modern grill staple that balances the lean, tender cut of pork with a fragrant, savory crust. The technique borrows from European herb rub traditions—think rosemary, thyme, sage, and parsley—adapted to outdoor grilling common in North America. A brief rest after cooking keeps the meat juicy, while a bright finish like lemon lifts the herbal notes and complements the mild pork.
Pork tenderloin cooks quickly and benefits from a two‑zone fire: a direct sear for color and a gentle finish over indirect heat. Mustard is often used as a binder to help the herb coating adhere without masking the meat’s flavor. Following the USDA’s 145°F guidance for pork ensures a blush‑pink, tender result with maximum juiciness.