By Protein

Grilled Pork Tenderloin and Vegetables Recipe

Name: Grilled Pork Tenderloin and Vegetables Recipe
Yield: Yield: 4 EACH
Ingredients: 1 EA. ibp Trusted Excellence® Supreme Trim® Boneless Pork Tenderloin; 4 TBSP. Extra Virgin Olive Oil - Divided; 12 EA. Small Carrots with Tops - Washed and Dried; 8 EA. Spring Onions - Washed and Dried; 12-18 EA. Thin Asparagus Spears - Washed and Dried; 1 EA. Lemon, Halved; 2 CUPS Spring Salad Greens Mix - Washed; 1 TBSP. Chives - Thinly Sliced; 1 TBSP. Tarragon Leaves -Torn or Chopped; 1 TBSP. Italian Parsley - Torn or Chopped; 1 TBSP. Kosher Salt; 1 TSP. Freshly Ground Black Pepper; 2 TSP. Freshly Ground Coriander Seed; 1 TSP. Granulated Garlic

Yield: 4 EACH Servings

14 Ingredients

Grilled pork tenderloin cut up, next to a grilled lemon and asparagus.

Ingredients

1 EA. ibp Trusted Excellence® Supreme Trim® Boneless Pork Tenderloin
4 TBSP. Extra Virgin Olive Oil - Divided
12 EA. Small Carrots with Tops - Washed and Dried
8 EA. Spring Onions - Washed and Dried
12-18 EA. Thin Asparagus Spears - Washed and Dried
1 EA. Lemon, Halved
2 CUPS Spring Salad Greens Mix - Washed
1 TBSP. Chives - Thinly Sliced
1 TBSP. Tarragon Leaves -Torn or Chopped
1 TBSP. Italian Parsley - Torn or Chopped

If you’re looking for the best grilled pork tenderloin recipe ever, we’ve got you covered. This classic center-plate star makes for a perfect dinner menu option. Oil up your tenderloin, cover it in our coriander rub, and then grill it up with some vegetables. You can also serve it as medallions.

Made with ibp Trusted Excellence® Supreme Trim® Boneless Pork Tenderloin

Directions

Brush all sides of pork tenderloin with 1 tablespoon of olive oil. Evenly season all sides of the pork with 1 tablespoon of coriander rub and refrigerate for 2 hours.
Coat carrots, spring onions, and asparagus with 2 tablespoons of olive oil and season with 1 tablespoon of coriander rub; cover and refrigerate until tenderloin is ready.
Heat a grill to 400ºF using a direct grilling setup.
While the grill is heating, remove the tenderloin and vegetables from refrigerator and allow to come to room temperature.
Place lemon halves cut side down over the hot coals and cook for approximately 5 minutes or until the lemon halves have a nice char. Remove to cool.
Place the seasoned pork tenderloin over the hot coals. Using tongs, rotate the meat every 3 to 5 minutes, cooking until an internal temperature of 145ºF is reached at thickest portion (about 15 minutes). Remove tenderloin from the heat and let it rest for 10 minutes.
While the pork is resting, place seasoned carrots, onion and asparagus onto the hot grill to cook. Grill for approximately 6 to 8 minutes until charred, turning halfway through. Remove to a plate.
In a medium bowl, toss the salad greens in remaining 1 tablespoon of olive oil, the juice of 1 half of charred lemon, and 2 teaspoons of coriander rub. Portion into service bowls and set aside.
Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and tenderloin medallions on a platter, garnish with herbs and juice of remaining lemon half. Serve with salad on the side.