Lemon Herb Grilled Pork Tenderloin

Name: Lemon Herb Grilled Pork Tenderloin
Cook time: 16 min
Yield: 4 servings
Ingredients: 2 g lemon zest finely grated from 1 lemon; 45 ml lemon juice freshly squeezed; 12 g garlic minced; 30 ml olive oil divided; 15 ml Dijon mustard; 4 g fresh rosemary finely chopped; 4 g fresh thyme leaves stripped from stems; 7 g kosher salt divided; 3 g black pepper freshly ground; 680 g pork tenderloin trimmed; 250 g zucchini cut into 1 cm pieces; 180 g red bell pepper cut into 1 cm pieces; 120 g red onion cut into thin wedges; 200 g broccoli florets cut small; 180 g carrots cut into 5 mm diagonal pieces; 15 ml olive oil divided; 3 g kosher salt divided; 30 ml water for boiling the optional sauce; 8 g flat-leaf parsley chopped

A weeknight main built around lemon-herb marinated pork tenderloin, grilled to a juicy center and served with quickly roasted vegetables. The marinade is used once, then boiled if you choose to turn it into a sauce, keeping the dinner within a weeknight timeline.

By Julienne

Cook time: 16 minutes

Servings: 4

Ingredients

2 g lemon zest finely grated from 1 lemon
45 ml lemon juice freshly squeezed
12 g garlic minced
30 ml olive oil divided
15 ml Dijon mustard
4 g fresh rosemary finely chopped
4 g fresh thyme leaves stripped from stems
7 g kosher salt divided
3 g black pepper freshly ground
680 g pork tenderloin trimmed
250 g zucchini cut into 1 cm pieces
180 g red bell pepper cut into 1 cm pieces
120 g red onion cut into thin wedges
200 g broccoli florets cut small
180 g carrots cut into 5 mm diagonal pieces
15 ml olive oil divided
3 g kosher salt divided
30 ml water for boiling the optional sauce
8 g flat-leaf parsley chopped

Instructions

Heat the grill or grill pan to medium-high and preheat the oven to 220°C. In a large bowl, combine the lemon zest, lemon juice, garlic, 30 ml of the olive oil, Dijon mustard, rosemary, thyme, 7 g of the salt, and the black pepper. Add the pork tenderloin and turn to coat. Let it marinate while you prep the vegetables, about 10 to 15 minutes. The pork is evenly coated and the grill is hot.
On a sheet pan, toss the zucchini, bell pepper, red onion, broccoli, and carrots with the remaining 15 ml olive oil and the remaining 3 g salt. Roast for 12 to 14 minutes, stirring once halfway through, until browned at the edges and tender-crisp. The vegetables are browned in spots and the carrots are just tender.
Grill the pork over medium-high heat, turning every 2 to 3 minutes, until well marked and the center reaches 63°C. Depending on thickness, this takes about 10 to 12 minutes total. An instant-read thermometer inserted into the thickest part reads 63°C and the outside has defined grill marks.
Transfer the pork to a cutting board and rest for 5 minutes. If you want a sauce, pour the leftover marinade into a small saucepan with the water and bring it to a full boil. Boil it until it is clearly bubbling throughout for at least 1 minute, then use it as a sauce; otherwise discard it. The pork juices settle and the sauce, if made, has been fully boiled.
Slice the pork across the grain. Scatter the parsley over the roasted vegetables and serve them alongside the pork. Spoon a little of the boiled sauce over the pork just before serving, if used. The pork is juicy in the center and the vegetables are tender with browned edges.