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Grilled Pork Tenderloin
with balsamic tomato and green bean salad

Active: 30 min Total: 50 min
Pork tenderloin is an easy and versatile protein that gains flavor and tenderness when paired with a lemony marinade.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Grilled Pork Tenderloin:
  • Lemons - 1 , zest
  • Oil, cooking - 3 Tbsp + 1 Tbsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Honey (opt) - 2 Tbsp
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1 tsp
  • Pork tenderloin - 1 lb
  • Zucchini - 1 lb , spears
  • Italian seasoning - 1 tsp
  • Stock, any type - 1/2 cup (only if cooking on stovetop / oven; skip if using grill)
Balsamic Tomato and Green Bean Salad:
  • Green beans - 1 lb , 2" / 5 cm pieces
  • Tomatoes, cherry or grape - 1 cup , halved
  • Basil - 8 leaves , chiffonade
  • Oil, olive - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Lemon juice - 1 tsp

Nutrition Facts

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Prep

  1. Make marinade - Zest lemons. Combine lemon zest, first part of cooking oil, aminos, honey, garlic powder, paprika, and salt. (Can be done up to 5 days ahead)
  2. Marinate pork - Combine pork with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Green beans - Chop green beans into 2” / 5 cm pieces. Place in a microwave safe bowl and cover with a damp paper towel. Microwave on high until green beans are tender, 3 to 4 minutes. (Can be done up to 5 days ahead)
  4. Zucchini / Tomatoes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  5. Basil - Chiffonade basil.

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Make

  1. If cooking on the grill: Heat a grill to 450F / 232C, keeping one part over direct heat and one part over indirect heat.
  2. If cooking on the stovetop / oven : Heat oven to 450F / 232C.
  3. Remove pork from marinade (discard marinade) and season with some salt and pepper.
  4. Brush or toss zucchini spears with second part of cooking oil. Season with Italian seasoning and some salt.
  5. {grill}: Place pork and zucchini over direct heat. Cook, turning to sear on all sides, until both pork and zucchini are golden brown. Transfer to indirect heat and continue cooking with the lid closed until pork reaches 145F / 63C degrees and zucchini is tender.
  6. {stovetop / oven}: Brush a skillet with some cooking oil and place over medium-high heat. Add pork and sear on all sides for 2 to 3 minutes, until golden brown.
  7. {stovetop / oven}: Pour stock into skillet. Place zucchini spears around or on top of pork. Cover loosely with foil and bake in the oven for 14 to 16 minutes or until pork reaches 145F / 63C degrees and zucchini is tender.
  8. Transfer pork to a cutting board and rest, covered, for 10 minutes.
  9. While pork rests, whisk together olive oil, vinegar, and lemon juice. Add green beans, tomatoes, and basil. Toss everything together to combine. Season with some salt and pepper.
  10. Slice pork and serve with zucchini and green bean salad on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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