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Grilled Pork Tenderloin
with balsamic tomato and green bean salad

Active: 40 min Total: 1 hr
This combination of marinated pork tenderloin and a tangy balsamic green bean and tomato salad became an instant classic in our community when it was last featured in 2018.


Grilled Pork Tenderloin:
  • Lemons - 1 , zest
  • Oil, cooking - 3 Tbsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Honey - 2 Tbsp
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1 tsp
  • Pork tenderloin - 1 lb
  • 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


  1. Make marinade - Zest lemons. Combine lemon zest, 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 - (If prepping right before cooking, get grill / oven heating before continuing with prep.) 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. Tomatoes - Halve tomatoes. (Can be done up to 3 days ahead)
  5. Basil - Chiffonade basil.

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  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. {grill}: Place pork over direct heat. Cook, turning to sear on all sides, until pork is golden brown. Transfer to indirect heat and continue cooking with the lid closed until pork reaches 145F / 63C degrees.
  5. {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.
  6. {stovetop / oven}: Pour stock into skillet. Cover loosely with foil and bake in the oven for 14 to 16 minutes or until pork reaches 145F / 63C degrees.
  7. Transfer pork to a cutting board and rest, covered, for 10 minutes.
  8. 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.
  9. Slice pork and serve with green bean salad on the side. Enjoy!



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