Grilled Pork Loin with Herb Pesto
This grilled pork loin with herb pesto is a simple and easy meal that makes great use of the grill. The pork tenderloin is marinated in a Mediterranean style rub, grilled to perfection, and then topped with charred herb pesto.
Equipment
- Grill
- Sheet pan
- Mixing Bowl
- Tongs
- Meat thermometer
- Ziploc bag
- Aluminum foil
Ingredients
- 2½ pounds pork tenderloins 2 tenderloins
- ½ cup charred herb pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 tablespoon kosher salt
- 1 tablespoon garlic minced
- 1 tablespoon thyme
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
Instructions
- In a bowl combine the olive oil, salt, thyme, pepper, lemon zest, garlic, fennel, paprika, and coriander.2 tablespoons olive oil, 1 tablespoon lemon zest, 1 tablespoon kosher salt, 1 tablespoon garlic, 1 tablespoon thyme, 1 teaspoon black pepper, 1 teaspoon fennel seeds, ½ teaspoon smoked paprika, ½ teaspoon ground coriander
- Place the pork tenderloins into the bag and pour the marinade on top of them. Seal the bag and gently massage the tenderloins to spread the marinade to coat them completely. Refrigerate for 30 minutes and up to 24 hours.2½ pounds pork tenderloins
- Preheat the grill to medium high, 400°F or 200°C.
- Place the tenderloins over direct heat and cover. Rotate every 3-4 minutes to get a nice sear on each side. Cook until the internal temperature reaches 140°F or 60°C, it will continue to cook to get to 145°F or 63°C.
- Tent and rest for 10 minutes before slicing.
- Spoon the herb pesto over the sliced pork loins.½ cup charred herb pesto
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 2gProtein: 30gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 93mgSodium: 579mgPotassium: 599mgFiber: 1gSugar: 0.2gVitamin A: 248IUVitamin C: 5mgCalcium: 34mgIron: 2mg
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