Grilled Balsamic Pork Tenderloin & Coleslaw (Paleo, Low-carb)

What’s Inside: This easy grilled pork tenderloin is juicy on the inside and crisp on the outside with a simple balsamic marinade that makes it extra flavorful! Slice it up and pair it with creamy, crisp coleslaw for a perfect low-carb meal. It’s perfect on Paleo, Whole30, and is AIP-friendly!

Easy Grilled Pork Tenderloin and Creamy Coleslaw for the win…

This simple yet bold flavored pork tenderloin is great for a Sunday meal with family or even a weeknight meal that comes together in under an hour! Pairing it alongside creamy, crisp coleslaw makes the perfect couple, plus it’s full of veggies and healthy fats from the mayo (I love to use mayo with good eggs and oil like olive oil or avocado, Primal Kitchen or Chosen Foods are great brands!)

We love grilling pork tenderloin outside on the barbeque or inside on the cast iron as I’m doing here in this recipe. This adds to the fabulous texture and flavor!

Is pork tenderloin healthy?

Pork tenderloin is a great source of lean protein that’s rich in B-vitamins (not including folate), like B-12. It’s also a great source of zinc and selenium! Like all animal products, sourcing and treatment of the animals is a big part of the nutrient density and ethics when choosing where to buy. Pasture-raised pork is the healthiest you can buy.

tip!

Grass Roots Coop is one of our favorite sources of sustainably-raised meats. Grass Roots farmers use regenerative agriculture, which means they replenish the nutrients in the soil rather than deplete them. Their rotational grazing practices also improves our environment and slows climate change. Using Grass Roots helps to take the guesswork out of finding farms that are “up to snuff” on their methods, you can learn more here.

In terms of healthy ways to prepare pork tenderloin, it should be cooked properly (not overly done but cooked enough to kill bacteria). And should be cooked to an internal temperature of 145f degrees — I always recommend using a meat thermometer to get it just right.

After a thermometer reads 145f degrees, let it sit for at least 3-minutes before carving or serving the meat. Not only does it stay moist and retain its juices, but it’s also helpful to ensure any harmful germs are destroyed.

Another key to note is that if the tenderloin has a silver membrane (also called “silver skin”), it should be removed before cooking. This also helps with the texture. Simply snipping that off with kitchen shears or a sharp knife will do the trick. And always steer clear of pre-seasoned cuts of meat — it’s best to marinade and season your meat yourself most of the time, and you can trust the ingredients when it’s all homemade! Pre-seasoned or brined products tend to have a ton of additional sodium, sugars, and additives.

What’s the best marinade for grilled pork tenderloin?

A tasty marinade and/or rub is ideal to add more flavor to this juicy but fairly lean cut of meat. In this recipe, we’ll use balsamic vinegar, olive oil, and some of my favorite spices. The meat will only need to marinate for 30 minutes to soak in the flavor and since we are searing and cooking it on a cast-iron skillet, a crisp exterior will form as well!

Key Ingredients

For the 12-15 oz. pork tenderloin marinade, you’ll need:

• Balsamic vinegar
• Extra-virgin olive oil
• Juice of 1 lemon
• Dried oregano
• Garlic powder
• Cinnamon
• Sea salt and black pepper

For the coleslaw, you’ll need:

• Mayo
• Extra-virgin olive oil
• Sea salt and black pepper
• Apple cider vinegar
• Raw honey
• Coleslaw mix (or shredded cabbage and carrots)

How to make Grilled Pork Tenderloin and Coleslaw

1. Prepare the pork and marinade. Mix all ingredients in a small bowl and pour over the pork tenderloin in a ziploc bag or dish. Let marinade for 30 minutes in the fridge.
2. Prepare the coleslaw. Meanwhile, mix mayo, olive oil, seasonings, apple cider vinegar, and honey together in a small bowl. Pour over the coleslaw mix in a large mixing bowl. Toss well to coat coleslaw and season to taste. Store in an airtight container in the refrigerator until ready to serve.
3. Cook pork. Heat a cast iron grill over medium and coat with cooking spray. Once hot, add the pork tenderloin to the grill and sear. Discard excess marinade. Set a timer for 15 minutes and cover loosely with a lid. Every few minutes, using tongs, flip the tenderloin on all sides to cook. At the 15-minute mark, check the internal temperature. It’s done when it reads 145f degrees.
4. Remove tenderloin and let it rest for 5 minutes on a cutting board. Slice into rounds and serve alongside coleslaw. Optionally drizzle a little more balsamic vinegar over the pork.

Storage Instructions

Store leftover pork tenderloin in an airtight container for 3 to 4 days in the refrigerator and re-heat in the microwave, stovetop, or oven until heated throughout.

Store leftover coleslaw in an airtight container for up to 5 days in the refrigerator and serve cold.

More recipes to try

• Juicy Grilled Pork Chops with Pineapple Salsa (Paleo, AIP)
• Paleo Carnitas Bowl (Crispy Pulled Pork) (AIP, Paleo, Whole30)
• Paleo Carne Asada Bowl (Whole30, AIP-friendly)
• 20-minute Egg Roll Skillet (Paleo, Whole30, AIP)
• The Best Egg-Free Meatballs (Paleo, AIP, Whole30)

Grilled Balsamic Pork Tenderloin & Coleslaw (Paleo, Low-carb)

4.63 from 27 votes

Juicy grilled pork tenderloin that's perfectly marinated with balsamic vinegar and herbs and served alongside creamy, crispy coleslaw for an easy low-carb meal.

Print Pin

Author: Alison Marras

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Marinade Time: 30 minutes mins

Yield: 4

1x2x3x

Ingredients

Pork Tenderloin

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 Tbsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp cinnamon
• Pinch sea salt and black pepper to taste
• 12-15 oz. Pork tenderloin cleaned (“silver skin” removed)
• Olive oil or avocado spray for coating the grill

Coleslaw

• 2 Tbsp Mayo
• 1 Tbsp olive oil
• Sea salt and pepper to taste
• 1 tsp apple cider vinegar
• 1 tsp honey

Instructions:

• Prepare the pork and marinade. Mix all ingredients in a small bowl and pour over the pork tenderloin in a ziploc bag or dish. Let marinade for 30 minutes in the fridge.
• Prepare the coleslaw. Meanwhile, mix mayo, olive oil, seasonings, apple cider vinegar, and honey together in a small bowl. Pour over the coleslaw mix in a large mixing bowl. Toss well to coat coleslaw and season to taste. Store in an airtight container in the refrigerator until ready to serve.
• Cook pork. Heat a cast iron grill over medium and coat with cooking spray. Once hot, add the pork tenderloin to the grill and sear. Discard excess marinade. Set a timer for 15 minutes and cover loosely with a lid. Every few minutes, using tongs, flip the tenderloin on all sides to cook. At the 15-minute mark, check the internal temperature. It’s done when it reads 145f degrees.
• Remove tenderloin and let it rest for 5 minutes on a cutting board. Slice into rounds and serve alongside coleslaw. Optionally drizzle a little more balsamic vinegar over the pork.

Notes:

Make it AIP: Omit black pepper and dress coleslaw in olive oil and vinegar without mayo.

Diet: American

Keywords: dinner, low carb, paleo, pork tenderloin

Course: Main Course

This recipe was made in partnership with Grass Roots Coop. As always, I only recommend and partner with brands I trust and use myself.