This Easy Grilled Lemon Garlic Pork Tenderloin recipe with rosemary is super simple, but full of flavor. It will be one you return to over and over again this spring and summer! It’s naturally gluten-free, paleo, whole-30 and low carb.
- 2 clove garlic, peeled and grated with a rasp-style grater
- 2 teaspoons olive oil
- 1 teaspoons lemon zest
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon coarse kosher salt
- ¼ teaspoon freshly ground pepper
- 1 1-pound pork tenderloin, preferably with no salt added solution
- Combine garlic, oil, zest, rosemary, salt and pepper in a shallow baking dish. Add pork, turn to coat in the marinade, cover and refrigerate 1 to 4 hours.
- Preheat grill to medium-high heat. Soak a paper towel with oil and set near grill with tongs.
- Just before grilling, hold the oil soaked towel with tongs. Drag gently along grill grates, pulling toward you. Immediately place pork on oiled grill. Cook, turning, every 3 to 4 minutes, until an instant read thermometer inserted into the center of the pork registers 138 degrees F, 13 to 17 minutes. (Note: It should rise above 145 degrees as it rests.)
- Let pork rest on a carving board tented with foil, at least 5 minutes. Slice cross-wise into ½-inch slices and serve.
Pork tenderloin from factory farms often contains added sodium solution. Not only does this pork come from farms with questible animal husbandry practices, but the addition of sodium is unnecessary. Look for Certified Organic pork or Heritage pork instead. Check the label and make sure it doesn’t include added sodium.
- Serving Size: 4oz
- Calories: 214
- Fat: 8.5
- Saturated Fat: 2.3
- Carbohydrates: 0.3
- Fiber: 0
- Protein: 32