Grilled Peppercorn and Garlic Pork Tenderloin with Herb Butter
Updated
Updated
Pork tenderloin is grilled in a peppercorn and garlic marinade, then topped with a dab of herb butter, for an easy and delicious summertime meal.
You know you’re spending too much most of your time in the yard when your spouse says, “Should we just get a tent and sleep out here?”
The kids overhear you, and totally think you’re going to do it. Then for the next three days, you end up explaining to them why you’re not.
Ya, so that happened.
Anyway. Get your grills out!
You have to make this tenderloin. It’s another one of our favorite pork dishes.
Seriously. So tender and tons of flavor, the kids don’t even ask to dip it in mayo. That’s huge.
I might even try to cook this over our fire pit. S’mores are so yesterday.
Other Pork Tenderloin recipes we love!
Peppercorn Pork with Balsamic Honey Apples
Roasted Garlic and Peppercorn Pork Tenderloin
Grilled Peppercorn and Garlic Pork Tenderloin with Herb Butter
Ingredients
For the Marinade
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon black peppercorns
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic, , minced
- 1 1/2 pounds pork tenderloin
For the Grilled Onions
- 1 large sweet onion, , peeled, cut into 8 (1/2-inch thick) slices
- olive oil
- salt and pepper
- 2 tablespoons herb butter
Instructions
- In a medium bowl, whisk all of your marinade ingredients together until combined; transfer to a resealable plastic bag, along with the pork tenderloin. Toss to coat. Marinate in the refrigerator overnight, then discard marinade.
- Prepare a grill to medium-high heat.
- Oil grill grates and grill tenderloin, turning every few minutes on all sides, until a thermometer inserted into meat registers 145°, about 15 minutes. Transfer to a cutting board and tent with foil; let rest 10 minutes.
- While meat is resting, grill the onions. Drizzle each slice with olive oil and season both sides with salt and pepper, to taste. Grill for 3 to 5 minutes on each side until onion is tender and has begun to caramelize.
- Cut tenderloin into thin slices and serve with the grilled onion and a dab of herb butter.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
And now I have to cry about how I don’t have a grill!!! I’m sure that pork is fabulous, but you make those onions look SO good. I might be happy eating just those.
ok, I have to ask. . are you in the yard doing yard work and gardening? because if so, you need to teach me. . I do nothing for our yard or landscaping. . it’s so sad. My husband takes care of the yard and when we moved we completely re-did the landscaping to plants and things that were very low maintenance but we live in a neighborhood where everyone cuts their grass like every week and we live across the street from a master gardener. yeah, our lawn and front yard sucks compared to hers. anyway, freaking love this pork tenderloin and absolutely love the way you plated it with the onions! beautiful!
Well, since we had a pool put in, we take more pride in the yard – prior to that it was just a huge lot of grass and weeds. Now, it’s like an oasis with plants and a flower bed. However, since CA is in a serious drought, we’re under strict water restrictions, and I fear all the hard work will be for nothing because everything will die! *cries* But at least we can still swim and grill pork #silverlining
as a self-proclaimed pork hater.. this recipe just might be a game changer! pinned + added to the menu for next week! thanks!!
Oh boy, no pressure! Lol. I love pork, so clearly I’m biased, BUT I think this one will change your mind. Thanks, Kelly!
Mmm this is so the perfect comfort meal!
Those pictures are GORGEOUS. God, I need a grill.
Ohmygoodness. YES. Yes, you do!
Who wouldn’t want to sleep outside this time of year? Beautiful use of your herb butter. The tenderloin looks divine :)
Unfortunately, in our neck of the woods, if the Delta breezes aren’t blowing, the nighttime temperatures stay in the mid- to upper-70s. Although Amy is a bit closer to the Sacramento river than I am, I am approximately 140′ higher in elevation. Neither appeases the weather gods, alas.
(Delta breeze? Temperatures drop to the mid-50s. Bliss. Ask Amy about “whole house fans”. :D )
:)
Edit: “Sacramento River”, not “river”. Dang sticky keyboard.
yay for grilling season…finally! this looks fab!
Thanks, Lisa!
Looks delicious, and so easy.
You guys would love this.