This grilled pork tenderloin recipe is as simple as can be: beyond pantry staples like oil and vinegar, you’ll only need to buy a few ingredients to get to dinner. The pork tenderloin gets a simple salt and pepper rub, and grilled sweet mini peppers are tossed with basil, oregano, and garlic for a fresh take on roasted red peppers. If you’d like to bulk this dinner up, stir cooked couscous or quinoa into the pepper mixture. Any leftovers would be delicious chopped up and tossed with avocado and romaine lettuce for an easy salad.
2¾ pounds pork tenderloins
5 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1¼ teaspoons freshly ground black pepper, divided
8 ounces sweet mini peppers, halved lengthwise
¼ cup torn fresh basil leaves
2 tablespoons red wine vinegar
1 tablespoon fresh oregano leaves
2 cloves garlic, sliced
Sat fat 4g
How to Make It
Preheat grill to high (450°F to 500°F). Drizzle pork with 1½ tablespoon oil and season all over with 1 teaspoons salt and 1 teaspoon pepper. Grill pork, covered, turning every 5 minutes, until a meat thermometer inserted in thickest portion registers 140°F, 16 to 18 minutes. Remove from grill and let rest 5 minutes.
Meanwhile, toss mini peppers with 1 tablespoon oil. Grill, turning once, until charred on both sides, 2 to 3 minutes per side. Transfer to a medium bowl and add basil, vinegar, oregano, garlic, and remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let marinate 10 minutes.
Slice pork and serve with marinated peppers.
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