Grilled Pork Tenderloin with Vegetables and Herb Sauce
This colorful Finnish-style grill dish brings together juicy marinated pork tenderloin and beautifully grilled vegetables, all served with a vibrant herb sauce. It’s one of our favorite summer meals — simple, full of flavor, and always made with our Labrador Ella by my side, hoping for a taste!
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.