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
• 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.