Grilled Pork Tenderloin with Buttered Asparagus
Juicy, smoky, and bursting with flavor, this Grilled Pork Tenderloin with Buttered Asparagus is a summer grilling masterpiece that’s surprisingly easy to prepare. Marinated with a bold blend of garlic powder, smoked paprika, and thyme, the pork tenderloin grills to tender perfection, locking in its natural juices with a caramelized crust. Paired with buttery, lemon-kissed asparagus sautéed to crisp-tender perfection, this dish strikes the perfect balance of hearty and fresh. Ready in just 35 minutes and ideal for a quick weeknight dinner or a backyard barbecue, this recipe serves up gourmet flavor without the fuss. Garnish with fresh parsley for a bright finishing touch, and you’ve got a complete, crowd-pleasing meal that’s as visually stunning as it is delicious. Perfect for keywords like "grilled pork tenderloin," "buttered asparagus," and "easy summer grilling recipes."
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 lb Asparagus
- 2 tbsp Unsalted butter
- 1 tbsp Lemon juice
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your grill to medium-high heat, about 400°F (205°C). Clean the grill grates to prevent sticking.
Trim the pork tenderloin of any excess fat or silver skin. Pat it dry with paper towels.
In a small bowl, combine olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper.
Rub the spice mixture evenly over the pork tenderloin, ensuring all sides are well-coated.
Place the pork tenderloin on the grill. Grill for 15-20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
While the pork cooks, prepare the asparagus by washing and trimming the woody ends.
In a large skillet over medium heat, melt the unsalted butter. Add the asparagus and sauté for 5-7 minutes, stirring occasionally, until tender but still crisp. Season with salt and a squeeze of lemon juice.
Once the pork is cooked, remove it from the grill and let it rest for 5 minutes before slicing. This helps retain the juices.
Slice the pork tenderloin into medallions and serve with the buttered asparagus on the side. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.2 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 163 mg | 13% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3132 mg | 67% | |
*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.
