Grilled Pork Tenderloin – Served with Roasted Brussel Sprouts and Potatoes

Grilled Pork TenderloinI’m not the biggest fan of pork chops, but I LOVE to eat pork tenderloin. It’s much more tender and juicy, plus I think it’s easier to cook 1-2 pork tenderloins versus several pork chops.

When grilled, pork tenderloin is super easy and quick to cook. You can also sear the tenderloin on the stove top, then roast in the oven. When grilling, we have a simple way to prep the meat (see below). When roasting, I like to marinate the meat with balsamic vinegar, mustard, olive oil, rosemary, salt and pepper.



2 Pork tenderloins, about 3 lbs of pork total

Olive oil


Freshly ground black pepper

2 tsp Dry thyme


1. Trim silver skin from each pork tenderloin.

2. Pour 1/2 Tbsp olive oil over each tenderloin and sprinkle with salt, pepper and dry thyme. Lightly pat or rub seasoning into the meat.

3. Grill for 3-4 minutes on each side (cook on three sides as if a triangle) over high heat, then grill for 4-5 minutes per side on low heat.

4. Once the meat is firm to the touch (use a grilling tool to do a ‘poke test’), transfer to a plate or cutting board and cover with foil. Let sit for 10 minutes.

5. Slice into 1-inch thick pieces and serve.

For the roasted potatoes, see my recipe. For the brussel sprouts, cut sprouts in half (expect very small ones) and place on a cookie sheet covered with parchment paper (I almost always cover my baking pans with parchment paper to avoid sticking). Toss with olive oil, salt, pepper and dry minced garlic. Pop into a 400 degree oven for 25-35 minutes, until sprouts start to crisp.


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