Low Sodium Grilled Pork Tenderloin
Infuse bold, herbaceous flavors into your next barbecue with this Low Sodium Grilled Pork Tenderloin recipe, a heart-healthy and flavor-packed centerpiece for any meal. This tender, juicy pork is marinated in a zesty blend of olive oil, fresh rosemary, thyme, garlic, and a touch of honey and lemon juice, then grilled to perfection for a beautifully caramelized exterior. Red pepper flakes and Dijon mustard add just the right amount of kick, while keeping the sodium content low. Ready in just 40 minutes (plus marinating time), it’s an easy, wholesome dinner option for your family. Serve it with your favorite grilled veggies or a fresh salad for a light, satisfying meal that’s bursting with flavor without the excess salt. Perfect for summer grilling and weeknight dinners alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Ground black pepper
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Red pepper flakes
Instructions
Begin by trimming any excess fat or silver skin from the pork tenderloin. Set aside.
In a small bowl, mix together olive oil, minced garlic, fresh rosemary, fresh thyme, ground black pepper, lemon juice, honey, Dijon mustard, and red pepper flakes to create the marinade.
Place the pork tenderloin in a shallow dish or a sealable plastic bag. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for deeper flavor.
Preheat your grill to medium-high heat, approximately 400°F (200°C). If using an outdoor grill, lightly oil the grates to prevent sticking.
Remove the pork tenderloin from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Place the pork tenderloin on the grill. Cover and grill for approximately 12-15 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium rare or 160°F (71°C) for medium, using a meat thermometer.
Once cooked, remove the pork tenderloin from the grill. Tent it with aluminum foil and allow it to rest for about 5 minutes to retain its juices.
Slice the pork tenderloin into medallions and serve immediately with your choice of side dishes.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 18.1 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 62 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2232 mg | 47% | |
*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.
