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Grilled Herbed Pork Tenderloin

Grilled Herbed Pork Tenderloin

Puréeing the marinade in a food processor allows it to really soak into the tenderloin, giving it great citrus flavor. You can also cook the tenderloin in the oven–just allow for a slightly longer cooking time, and be sure to test doneness with a meat thermometer.

Tip: Pat the tenderloin dry with paper towels before grilling to prevent flare-ups.

The quick marinade of oregano, sage, orange juice, and honey permeates this simple grilled pork tenderloin with fresh flavor. Pair with your favorite sides like potato salad, corn on the cob, or fresh tomato slices for an easy summer dinner.

Yield: 8 servings (serving size: 3 ounces pork)



•  1/4 cup fresh oregano leaves

•  1/4 cup fresh sage leaves

•  1/4 cup fresh orange juice

•  1/4 cup honey

•  1 tablespoon coarsely ground black pepper

•  2 tablespoons grated lemon rind

•  2 tablespoons grapeseed oil

•  1/4 teaspoon salt

•  6 garlic cloves, peeled

•  2 (1-pound) pork tenderloins, trimmed

•  1/4 teaspoon salt

•  Cooking spray



1.  Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

2.  Prepare grill.

3.  Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.



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Michel Nischan, Homegrown Pure and Simple: Great Healthy Food from Garden to Table, Cooking Light

MARCH 2006



Source: MyRecipes