Grilled Garlic Basil Pork Tenderloin
Infuse your outdoor grilling sessions with bold, herbaceous flavor by making this Grilled Garlic Basil Pork Tenderloin! This recipe takes center stage with tender pork marinated in a vibrant blend of fresh basil, zesty garlic, olive oil, and a splash of lemon juice for a citrusy zing. A hint of red pepper flakes adds a subtle kick, while a perfectly grilled exterior locks in the juiciness of the tenderloin. Quick to prep and ready in under 40 minutes of cooking time, this dish is ideal for summer gatherings or weeknight dinners. Serve it alongside grilled vegetables or a crisp salad for a complete, mouthwatering meal. Perfectly seasoned, easy to make, and irresistibly delicious, this pork tenderloin recipe is your next grilling staple! Keywords: grilled pork tenderloin, garlic basil marinade, summer grilling recipes, juicy pork tenderloin, quick dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 1 cup (packed) Fresh basil leaves
- 4 cloves Garlic cloves
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Trim the pork tenderloins of any excess fat or silver skin and set aside.
In a food processor, combine the basil leaves, garlic cloves, olive oil, lemon juice, salt, black pepper, and crushed red pepper flakes (if using). Blend until the mixture forms a smooth paste.
Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the basil-garlic marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (about 400°F/200°C). Oil the grates to prevent sticking.
Remove the pork tenderloins from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Place the pork tenderloins on the grill, and cook for 12–14 minutes per side, turning occasionally, until a meat thermometer inserted into the thickest part of the tenderloin reads 145°F (63°C).
Once cooked, remove the pork from the grill and let it rest on a cutting board for 5–10 minutes to allow the juices to redistribute.
Slice the rested tenderloins into medallions and serve immediately. Pair with grilled vegetables, a fresh salad, or your favorite side dish.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6621 mg | 288% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 114 mg | 9% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4382 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
