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  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
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  • Beef
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  • Cooking Inspiration
    • Recipes
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Recipes Grilled Pork Tenderloin
Grilled Pork Tenderloin and Vegetables

grilled pork tenderloin and vegetables

Difficulty Rating: difficulty rating

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serving size: 4
prep time: 2 hours
cook time: 35 minutes
cut: pork tenderloin
method: grill

Hot off the grill — a mouthwatering dish that’s sure to impress. Juicy pork tenderloin and grilled vegetables create a classic combo and the perfect go-to for any occasion.

Ingredients

2 pounds Chairman’s Reserve® Pork tenderloin
4 tablespoons extra virgin olive oil, divided
12 small carrots with tops, washed and dried
8 spring onions, washed and dried
12-18 thin asparagus spears, washed and dried
1 lemon, halved
2 heaping cups watercress, arugula or any
spring salad greens mix, washed
1 tablespoon chives, thinly sliced
1 tablespoon tarragon leaves, torn or chopped
1 tablespoon Italian parsley, torn or chopped

coriander rub:

1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons freshly ground coriander seed
1 teaspoon granulated garlic

Grilled Pork Tenderloin and Vegetables

Directions

  1. Mix all ingredients for Coriander Rub together and store in an airtight container until ready to use.
  2. Brush all sides of pork tenderloin with 1 tablespoon of olive oil. Evenly season all sides of the pork with one tablespoon of Coriander Rub and refrigerate for 2 hours.
  3. Coat carrots, spring onions, and asparagus with 2 tablespoons of olive oil and season with 1 tablespoon of Coriander Rub and refrigerate until tenderloin is ready.
  4. Heat a grill to 400ºF using a direct grilling setup.
  5. While the grill is heating, remove the tenderloin and vegetables from refrigerator and allow to come to room temperature.
  6. Place lemon halves cuts side down over the hot coals and cook for approximately 5 minutes or until the lemon halves have a nice char. Remove to cool.
  7. Place the seasoned pork tenderloin over the hot coals or burner. Using tongs rotate the meat every 3 to 5 minutes and cook until a meat thermometer placed in the thickest part of the pork tenderloin reads an internal temperature of 140ºF (about 15 minutes). Remove the loin from the heat and let it rest 10 minutes.
  8. While the pork is resting, place seasoned carrots, onion and asparagus onto the hot grill to cook. (NOTE: The grill should still be hot, so the vegetables get a nice char quickly, without over cooking.) Grill for approximately 3 to 4 minutes and then turn them and cook for another 3 to 4 minutes. Remove to a plate.
  9. Prepare Salad: Toss the salad greens in remaining 1 tablespoon of olive oil, the juice of 1 half of charred lemon, and 2 teaspoons of Coriander Rub.
  10. Slice tenderloin into ¼-inch medallions. Place grilled vegetables and tenderloin medallions on a platter, garnish with herbs and juice of remaining lemon half. Serve with salad on the side.

 

Pro tip: Cooking with medallions? Grill for 3 to 5 minutes over medium heat, turning the cuts after 2 to 3 minutes. Pull off the heat when each cut of pork hits 145º F with a cooking thermometer and let rest for about 10 to 15 minutes.

Recipe Courtesy of pitmaster Tuffy Stone

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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