Grilled pork tenderloin is one of our favorite meals. While this recipe has a summery feel with fresh vegetables and herbs, we often enjoy it year-round. It’s a versatile dish that can easily be adjusted to include your favorite seasonal veggies and herbs, making it ideal for both summer grilling and cozy winter dinners.
Even on a busy weekday, this recipe comes together beautifully. While marinating the pork in advance adds depth of flavor, you can also season the meat just before grilling and baste it with the marinade as it cooks. The fresh herb sauce adds brightness and ties everything together. We often enjoy the pork, vegetables, and herb sauce with warm flatbread and a crisp green salad. It is a combination that’s both satisfying and refreshing.
Grilling All Year Round, Even in Winter
At our home, we grill often, even in the middle of winter. In winter, we use a gas grill just outside the kitchen, and Ella is always right behind me, running between the terrace and the kitchen. Her eager tail wags and hopeful eyes make the whole cooking process more entertaining, she adds a touch of fun to every meal we make together.
Depending on the occasion, we use either the gas grill for convenience or fire up the backyard charcoal grill for deeper flavor. Grilling is such an easy and flavorful way to cook, especially when the meal comes together quickly. This grilled pork tenderloin, paired with charred vegetables and fresh herb sauce, is one of those comforting meals that we return to again and again.
Serving Ideas and Variations for Grilled Pork Tenderloin
This recipe is easy to customize. Try swapping in your favorite vegetables, bell peppers, mushrooms, or eggplant, all work well. You can also use different herbs in the sauce depending on what you have on hand. Serve everything in flatbread wraps for a fun, hands-on dinner, or serve it with crusty bread, such as my Rustic No-knead Rolls, green salad, or potatoes for a more traditional meal.
Whether it’s sunny or snowy outside, this grilled pork tenderloin recipe is one to keep in your regular rotation. It is quick to cook, simple, flexible, and full of flavor.
Grilled Pork Tenderloin with Vegetables and Herb Sauce
Ingredients
Grilled Pork Tenderloin
- 700 g pork tenderloin
- 3 tbsp olive oil
- 1 tsp flaky sea salt
- 1 garlic clove minced
- 1 tsp agave syrup
- Freshly ground black pepper generously
- For the Vegetables
Grilled Vegetables
- 2 ripe tomatoes halved
- 1 zucchini sliced
- 2 onions cut into thick wedges or rounds
- 2 carrots sliced into rounds
- 2 tbsp olive oil
- 1 tsp flaky sea salt
For the Herb Sauce
- 1 garlic clove
- 2 dl about ¾ cup chopped fresh parsley
- 1 dl about ⅓ cup olive oil
- 1 tbsp lemon juice
- 1-2 tsp flaky sea salt
- Freshly ground black pepper to taste
Instructions
Prepare the Marinade & Pork
- Mix olive oil, sea salt, minced garlic, agave syrup, and black pepper in a small bowl.
- Use half of this marinade to coat the pork tenderloin. Place it in a covered dish or zip-top bag and refrigerate for at least 1 hour (or longer for deeper flavor).
- Set the remaining half aside. It’ll be used later for the vegetables.
Prep the Vegetables
- Toss the halved tomatoes, sliced zucchini, onions, and carrots with olive oil and flaky salt.
- Let sit while the grill heats up.
Make the Herb Sauce
- Blend the garlic, parsley, olive oil, lemon juice, salt, and pepper in a small blender or with a hand mixer until smooth.
- Taste and adjust seasoning to your liking. Set aside until ready to serve.
Grill the Pork
- Grill the marinated pork tenderloin over medium-high heat until golden and slightly charred on the outside, and just cooked through in the center (internal temperature around 63°C / 145°F).
- Let rest for 5–10 minutes before slicing.
Grill the Vegetables
- Start with the carrots and onions, as they take longer to cook. Use a grill plate or foil tray. It makes them easier to turn and keeps them from falling through the grates.
- After a few minutes, add the zucchini slices and halved tomatoes. These can go directly on the grill for beautiful char marks or be grilled on the same tray. Cook until all vegetables are tender and lightly charred.
- Once the vegetables are grilled and still warm, toss them with the remaining half of the pork marinade to soak in extra flavor.
Serve with Herb Sauce
- Slice the pork and serve with the warm, marinated grilled vegetables.
- Spoon the herb sauce generously over the top.
