Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Grilled Pork Tenderloin
with balsamic tortellini salad

Active: 40 minTotal: 1 hr

This combination of marinated pork tenderloin and a tangy balsamic tortellini salad became an instant classic in our community when it was last featured in 2018.

Tags

Ingredients

Servings:
4
Metric
Grilled Pork Tenderloin:
  • Lemons - 1, zest
  • Oil, cooking - 3 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Honey - 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 Tortellini Salad:
  • Pasta, uncooked tortellini - 8 oz
  • Tomatoes, cherry or grape - 1 cup, halved
  • Basil - 8 leaves, chiffonade
  • Oil, olive - 2 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Make marinade - Zest lemons. Combine lemon zest, first part of cooking oil, soy sauce, 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. Pasta - (If prepping right before cooking, get grill / oven heating before continuing with prep.) Cook pasta according to package directions. (Can be done up to 3 days ahead)
  4. Zucchini / Tomatoes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  5. Basil - Chiffonade basil.

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 an oven-safe 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 pasta, tomatoes, and basil. Toss everything together to combine. Season with some salt and pepper.
  10. Slice pork and serve with zucchini and pasta salad on the side. Enjoy!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (38)
No ratings yet.
Gluten-free (0)
Paleo (4)
Vegetarian (8)

27 reviews

This was good. Nothing special, but it is definitely something I could eat. We didn’t use tortellini, because we don’t eat dairy, so maybe that’s why. Either way, definitely not a waste.

By: Anna
Posted: May 30, 2020
Diet: Original
0 Helpful

Overcooked the zucchini so it was pretty squishy. Good flavors, but wouldn't go out of my way to repeat.

By: Elissa
Posted: May 20, 2020
Diet: Original
0 Helpful

Easy and delicious! Love this meal. We don't like fresh tomatoes, so I subbed red bell peppers which worked great.

By: Kelley
Posted: May 20, 2020
Diet: Original
0 Helpful

We did it in the oven and had really thick pieces, marinated for an hour. Next time going to marinate longer, use the grill, and watch it more closely because I slightly overcooked it. I didn't get a lot of the flavoring I was expecting...but the leftover pork was AMAZING in fried rice, and we also put it in a burrito with the zucchini and hoisin-mayo, which was awesome.

By: Kristine
Posted: May 19, 2020
Diet: Original
1 Helpful

So quick and tasty. Perfect summer meal!

By: Kristen
Posted: May 17, 2020
Diet: Original
0 Helpful

I loved this. Sun-dried tomatoes may be okay instead of grape. Maybe next time.

By: Nathan
Posted: May 16, 2020
Diet: Original
0 Helpful