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!
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!
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.
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!
For the 12-15 oz. pork tenderloin marinade, you’ll need:
For the coleslaw, you’ll need:
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.
This recipe was made in partnership with Grass Roots Coop. As always, I only recommend and partner with brands I trust and use myself.
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