Sandra This Bobby Flay Grilled Pork Tenderloin Recipe is a juicy and smoky recipe, which features tender pork tenderloin and a vibrant fresh herb sauce. It’s a healthy weeknight dinner, ready in about 35 minutes.
Bobby Flay Grilled Pork Tenderloin Recipe Ingredients
For the Pork and Rub:
- 1 1/2 lb. pork tenderloin (usually 1 large or 2 small loins)
- Zest of 1 lemon
- 2 Tbsp. packed brown sugar
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 2 Tbsp. extra-virgin olive oil
For the Herb Sauce:
- 2 scallions, white and pale green parts only, thinly sliced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 3 Tbsp. red wine vinegar
- 2 Tbsp. fresh oregano leaves, chopped
- 1/2 tsp. crushed red pepper flakes
- Kosher salt and freshly ground black pepper
How To Make Bobby Flay Grilled Pork Tenderloin Recipe
- Make the spice rub: In a small bowl, combine the lemon zest, packed brown sugar, smoked paprika, ground cumin, 1 teaspoon of kosher salt, and 2 tablespoons of olive oil. Mix until it forms a thick paste.
- Season the meat: Pat the pork tenderloin dry with paper towels. Spread the spice paste generously all over the pork, rubbing it into the meat to ensure even coverage.
- Preheat the grill: Preheat your outdoor grill or an indoor grill pan to medium-high heat. Let it heat up for about 5 minutes.
- Grill the pork: Place the pork on the grill. Cook, turning it occasionally with tongs to sear all sides, until the exterior is charred and an instant-read thermometer inserted into the thickest part registers 145°F. This usually takes around 20 minutes. Note: Because the rub has sugar, watch for burning; if it chars too fast, move the pork to a cooler part of the grill.
- Rest the meat: Remove the pork from the grill to a cutting board. Let it rest for 10 minutes. This allows the juices to redistribute throughout the meat so it stays moist when sliced.
- Make the herb sauce: While the pork rests, combine the sliced scallions, chopped parsley, 1/4 cup olive oil, minced garlic, red wine vinegar, oregano, and red pepper flakes in a medium bowl. Whisk to combine. Season to taste with salt and black pepper.
- Serve: Slice the rested pork into medallions. Arrange them on a platter and spoon the fresh herb sauce over the top.
Recipe Tips
- Tenderloin vs. Loin: Ensure you buy pork tenderloin, which is a long, thin, cylindrical cut. Do not buy “pork loin,” which is a wide, thick roast that requires a much longer cooking time.
- Don’t Overcook: Pork tenderloin is very lean. If you cook it past 145°F, it will become dry and tough. A slight blush of pink in the center is safe and desirable.
- Oven Method: If you don’t have a grill, you can sear the pork in an oven-safe skillet on the stove, then transfer the pan to a 400°F oven and roast for 15-25 minutes until it reaches temperature.
- The Sauce: This herb sauce is essentially a Chimichurri. It improves as it sits, so feel free to make it while the grill is preheating to let the flavors meld.
What To Serve With Bobby Flay Grilled Pork Tenderloin
This dish has bold, fresh flavors that pair well with simple sides.
- Grilled Vegetables: Zucchini, peppers, or asparagus grilled alongside the pork.
- Rice Pilaf: A classic starch to soak up the sauce.
- Roasted Potatoes: Crispy wedges or baby potatoes.
- Corn on the Cob: A sweet contrast to the spicy rub.
How To Store Bobby Flay Grilled Pork Tenderloin Recipe
- Refrigerate: Store leftover pork and sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: Reheat pork slices gently in a skillet over low heat or in the microwave at 50% power to prevent drying out. The sauce is best served at room temperature.
- Freeze: You can freeze the cooked pork for up to 3 months. Thaw in the fridge overnight. The sauce does not freeze well due to the fresh herbs.
Bobby Flay Grilled Pork Tenderloin Recipe Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 95mg
- Sodium: 600mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugar: 6g
- Protein: 35g
Nutrition information is estimated per serving.
FAQs
Is this recipe spicy?
It has a mild to medium kick. The smoked paprika in the rub creates a warm flavor, while the red pepper flakes in the sauce add heat. Adjust the red pepper flakes to your preference.
Can I use dried herbs for the sauce?
Fresh herbs are highly recommended for the sauce to get that vibrant, grassy flavor. If you must use dried, reduce the quantity by half, but the texture and taste will be different.
Why use brown sugar in the rub?
Brown sugar helps caramelize the outside of the pork, creating a delicious crust (bark) that contrasts with the tender interior.
Try More Recipes:
- Bobby Flay Pork Rub Recipe
- Bobby Flay Pork Chops and Applesauce Recipe
- Bobby Flay BBQ Pork Chops Recipe
Bobby Flay Grilled Pork Tenderloin Recipe
Description
A flavorful weeknight dinner featuring pork tenderloin coated in a smoky-sweet cumin and paprika rub, grilled to perfection, and topped with a zesty garlic-herb vinaigrette.
Ingredients
Instructions
- Mix lemon zest, sugar, paprika, cumin, salt, and oil into a paste.
- Rub paste all over pork tenderloin.
- Preheat grill to medium-high.
- Grill pork, turning occasionally, for 20 minutes (until 145°F internal).
- Rest pork for 10 minutes.
- Whisk sauce ingredients in a bowl.
- Slice pork and top with sauce.
Notes
- Silverskin: Be sure to trim any tough white silverskin from the tenderloin before applying the rub, as it becomes chewy when cooked.
- Resting: Do not skip the resting step; slicing too early will cause the juices to run out, leaving dry meat.
Bobby Flay Grilled Pork Tenderloin Recipe
