Grilled Herb-Crusted Pork Tenderloin with Summer Vegetables

American · Summer · 150 min · Serves 6 · By Lesapor Test Kitchen

Elevate your summer cooking with this advanced-level grilled pork tenderloin recipe, featuring a fragrant herb crust and vibrant grilled vegetables. Perfect for make-ahead meal prep, this dish keeps its flavors and textures beautifully, making it a luxurious yet healthy choice for warm-weather dining.

Ingredients

• 2 pounds pork tenderloin, trimmed
• 1/4 cup fresh rosemary, finely chopped
• 1/4 cup fresh thyme, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon zest
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 medium zucchini, sliced into 1/2-inch rounds
• 2 red bell peppers, cut into strips
• 1 large red onion, cut into wedges
• 1 tablespoon balsamic vinegar
• Flaky sea salt, to taste

Method

1. In a bowl, combine rosemary, thyme, parsley, garlic, Dijon mustard, lemon zest, salt, and pepper with the olive oil to make a paste.
2. Rub the herb paste evenly over the pork tenderloin. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight for best results.
3. Preheat a grill to medium-high heat. Remove the pork from the refrigerator and allow to sit at room temperature for 15 minutes.
4. Grill the pork for about 20-25 minutes, turning occasionally, until an instant-read thermometer registers 145°F. Remove from the grill and let rest for 10 minutes before slicing.
5. While the pork rests, toss zucchini, bell peppers, and onion with balsamic vinegar and a drizzle of olive oil. Season lightly with flaky sea salt.
6. Grill the vegetables for 8-10 minutes, turning occasionally, until tender and slightly charred.
7. Slice the pork tenderloin and serve with the grilled vegetables. Adjust seasoning with more flaky sea salt if needed.