Grilled Pork Tenderloin with Broccolini: A Flavorful Summer Feast
Smoky spice rub and lemon zest elevate dinner into a memorable, fuss-free gathering menu.
If you’re searching for a simple yet impressive dinner for summer gatherings, look no further than this grilled pork tenderloin with broccolini. This dish combines juicy, spice-rubbed pork cooked to perfection on the grill with crispy, lemony broccolini roasted until golden. Fresh, satisfying, and effortless enough for any night of the week, it’s a recipe you’ll want to revisit all summer long.
Why You’ll Love This Recipe
- Quick and easy: Both the pork and broccolini cook rapidly, with minimal prep.
- Big flavors: Smoky spice rub infuses the meat with bold taste, while the broccolini gets savory depth from garlic, lemon, and a touch of heat.
- Healthy and balanced: Lean pork and vitamin-rich broccolini make this meal feel fresh and light.
- Perfect for entertaining: Eye-catching presentation and make-ahead option for marinade.
Ingredients Breakdown
This recipe uses easy-to-find ingredients and simple spice blends to maximize flavor. Here’s what you’ll need:
| Ingredient | Purpose / Notes |
|---|---|
| Pork tenderloin (1-1.5 lb) | Lean, tender, and fast to cook; ideal for grilling. |
| Olive oil | Helps spices stick and promotes browning. |
| Smoked paprika | Provides smoky depth and a hint of spice. |
| Garlic powder | Savory backbone for the rub and vegetables. |
| Chili powder | Adds subtle heat and earthy flavor. |
| Salt and black pepper | Essential for seasoning. |
| Broccolini (1 large bunch) | Milder, thinner stalks than broccoli—roasts quickly and crisps well. |
| Lemon zest | Brightens the vegetables, adds fresh aroma. |
| Red pepper flakes | Optional; adds extra kick to broccolini. |
Ingredient Tips:
– Substitute broccolini with regular broccoli or asparagus if desired.
– If smoked paprika is unavailable, use sweet or hot paprika and add a pinch of chipotle powder.
Step-by-Step Instructions
1. Prepare the Pork Tenderloin
- Trim the pork tenderloin of any excess silver skin for the most tender texture.
- Pat dry with paper towels to help the spice rub adhere.
- Combine smoked paprika, garlic powder, chili powder, salt, and pepper in a small bowl.
- Rub pork all over with olive oil, then coat evenly with the spice blend, massaging into the meat.
- Tip: For deeper flavor, cover and refrigerate pork for 30 minutes to 2 hours before grilling.
2. Prepare the Broccolini
- Preheat oven to 425°F (220°C) or grill to medium-high if grilling vegetables together.
- Trim ends off broccolini and toss with olive oil, salt, pepper, garlic powder, and red pepper flakes if using.
- Spread broccolini on a baking sheet in a single layer; zest lemon over the top.
- Roast for 15-20 minutes, flipping halfway, until edges are crispy and stalks are tender.
- Tip: Grilling broccolini creates charred flavor—use a grill basket for best results.
3. Grill the Pork
- Heat grill to medium-high (about 400°F/204°C).
- Place pork tenderloin on grill; sear each side for 3-4 minutes to develop color and flavor.
- Lower heat to medium, close lid, and grill for an additional 15-20 minutes, turning occasionally, until internal temperature reaches 145°F (63°C).
- Remove from grill, tent loosely with foil, and let rest for 10 minutes before slicing. Resting ensures the juices are retained.
4. Serve
- Slice pork into thick medallions. Arrange on serving platter alongside roasted or grilled broccolini.
- Squeeze fresh lemon juice over broccolini. Garnish with extra zest or herbs if desired.
- Drizzle with a little extra olive oil for shine and richness.
Recipe Tips and Tricks
- Don’t overcook pork: Tenderloin is naturally lean, so monitor closely for moist, juicy meat.
- Resting time: Essential for juicy results, as it helps the meat reabsorb juices.
- Broccolini options: If you can’t find broccolini, substitute with asparagus or baby carrots for similar roasting time.
- Marinade boost: Add a splash of lemon juice or extra olive oil to the spice rub for a tangy, moist finish.
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 310 |
| Protein | 36g |
| Fat | 10g |
| Carbohydrates | 9g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | 700mg |
These values are estimates and can vary based on portion size and specific ingredients used.
Variations and Substitutions
- Spice Rubs: Try cumin, coriander, or fennel seeds for alternate flavors. For herb notes, add thyme or rosemary to the blend.
- Veggie swaps: Substitute broccolini with green beans, zucchini, or cauliflower steaks for colorful variety.
- Make it spicy: Drizzle pork medallions with hot honey or sriracha before serving for extra heat.
- Sauce options: Serve with a lemon-yogurt sauce, chimichurri, or garlic aioli for a gourmet twist.
What others are reading
Serving Suggestions
- With grains: Pair with couscous, wild rice, or quinoa to round out the meal.
- As a platter: Add grilled corn, cherry tomatoes, or a fresh cucumber salad for a summery spread.
- Wine pairing: Choose dry rosé, Chardonnay, or a light Pinot Noir for ideal accompaniments.
Make-Ahead, Storage & Leftovers
- Marinate ahead: Prep pork up to 24 hours in advance; cover tightly and refrigerate for maximum flavor.
- Storage: Keep leftover pork and broccolini in airtight containers for up to 3 days. Store separately for best texture.
- Reheating: Warm pork gently in a skillet or microwave to avoid drying. Briefly broil broccolini for crispiness.
- Use leftovers: Slice pork and veggies onto salads, sandwiches, or rice bowls for easy meal prep.
Frequently Asked Questions (FAQs)
Q: Can I cook the pork tenderloin in the oven instead of the grill?
A: Yes—roast at 425°F for 20–25 minutes, flipping halfway. Use a thermometer to check for a 145°F center.
Q: What’s the difference between broccolini and broccoli?
A: Broccolini is a hybrid of broccoli and Chinese broccoli. It has thinner stalks, milder flavor, and cooks faster—making it ideal for quick roasting or grilling.
Q: Can I double this recipe for a crowd?
A: Absolutely. Use two tenderloins and double everything. Grill in batches if space is limited.
Q: How do I know when pork tenderloin is done?
A: The safest method is a meat thermometer—the center should read 145°F. The meat should be just slightly pink, juicy, and slice easily.
Q: Are there gluten-free or dairy-free alternatives?
A: The recipe is naturally gluten-free and dairy-free as written. If you add yogurt sauce or bread sides, use gluten-free or plant-based options as needed.
Expert Tips for Perfect Results
- Pat the pork dry: Excess moisture can prevent browning and cause spices to slip.
- Let meat rest: After grilling, a short rest period allows juices to redistribute.
- Use a grill basket: For veggies, a basket prevents burning and makes flipping easy.
- Finish with acid: Fresh lemon or vinegar over meat and vegetables brightens and balances rich flavors.
- Slice against the grain: Always carve pork tenderloin crosswise for tender pieces.
Conclusion: Your New Summer Favorite
This grilled pork tenderloin with broccolini recipe offers a delicious balance of smoky, savory, and bright flavors—all with minimal fuss. With easy prep, reliable instructions, and plenty of room for customization, it’s the perfect addition to your weeknight rotation or summer entertaining plans. Fire up the grill and enjoy the simple pleasure of a meal that’s both wholesome and crowd-pleasing.
Print Recipe Card
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
- 1 (1-1.5 lb) pork tenderloin
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 large bunch broccolini
- Zest and juice of 1 lemon
- Pinch of red pepper flakes (optional)
- Preheat grill and oven to medium-high (400°F). Trim pork and pat dry.
- Mix spices and rub pork with 1 tbsp olive oil, then coat all over. Marinate if time allows.
- Toss broccolini in remaining olive oil, garlic powder, salt, pepper, lemon zest, and red pepper flakes. Spread on a baking sheet.
- Roast broccolini for 15-20 min or until crisp-tender. Grill pork, turning every few min, until all sides are charred and thermometer reaches 145°F, about 20 min.
- Rest pork 10 min. Slice and serve with broccolini, garnish with lemon and herbs.
Enjoy!
References
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://www.playwire.com/blog/recipe-site-seo-recommendations-how-to-use-recipe-schema
- https://foodiedigital.com/seo-tips-for-food-bloggers/
- https://www.1digitalagency.com/recipe-for-success-blog-structure-tips-for-better-seo/
- https://searchengineland.com/the-ultimate-recipe-for-writing-seo-optimized-content-388941
- https://autopagerank.com/seo-for-recipe-blogs-my-proven-strategies-for-skyrocketing-traffic/
- https://rablab.ca/en/blog/how-to-write-seo-optimized-article/
- https://fatfrogmedia.com/recipe-seo/
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