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Anytime we see pork tenderloin on sale at the supermarket – we jump! It’s one of our favorite alternatives to eating chicken (you know…the other white meat) so we always stock up whenever we can get it at a great price.
Today’s recipe for Herb Crusted Grilled Pork Tenderloin with Crispy Shallots is simple and delicious. First, we started off by placing sliced shallots in a skillet with extra virgin olive oil and butter, and cooked them until golden and caramelized. (If you have a side burner on your grill – definitely use that!)
While the shallots cooked, we rubbed the pork tenderloin with a wonderful paste of olive oil and fresh, chopped herbs including oregano, sage, parsley, garlic and a bit of red pepper flakes – all flavors that are really fantastic with pork. Then we seared the herb crusted pork tenderloin over a hot grill to begin the cooking process – then moved the pork to a cooler side of the grill to finish cooking.
Any time you are cooking a pork tenderloin – using any method of cooking – the key thing is to avoid overcooking! Pork of any kind only needs to be cooked to an internal temperature between 120 and 145 degrees to be safe to eat – and that happens fairly quickly with a tenderloin, especially on the grill! Just remember that the pork will continue to cook after you take it off the grill and while you allow it to rest before slicing into it.
Serve your herb crusted grilled pork tenderloin sliced on an angle for an impressive presentation, then top with those wonderful crispy shallots!
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Herb Crusted Grilled Pork Tenderloin with Crispy Shallots
Ingredients
- 2 cups shallots sliced 1/2-inch thick
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2–3 pound pork tenderloin
- 1/3 cup fresh oregano
- 1/3 cup fresh sage
- 1/3 cup fresh Italian flat-leaf parsley
- 4 large cloves garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup extra virgin olive oil
Instructions
- In a medium non-stick sauté pan, place shallots, oil and butter and cook over medium low for 35-40 minutes stirring occasionally until browned and crispy. Drain on paper towels.
- While shallots are cooking, heat grill to high.
- In a small food processor (see here) place oregano, sage, parsley, garlic, pepper flakes, salt, pepper and oil and mix until a paste forms.
- Trim the tenderloin of the silver skin by running a sharp small knife under the skin and pulling up to remove. Place tenderloin on a platter and smear the herb mixture all over.
- Place the herbed tenderloin on hottest part of grill and turn one quarter turn every two or three minutes. Once seared, move pork to a higher rack or to a cooler portion of the grill to continue cooking. The internal temperature should be 120 for a nice pink doneness. It will cook further once removed from the heat. If you follow the recommendations on the internet, the recommended temperature is 145 degrees. (Our personal preference is to have it a little pink inside but your choice.)
- Once at the desired temperature, remove the pork to a platter, cover loosely with foil and let rest ten minutes before slicing.
- Slice on an angle and serve topped with crispy shallots.
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Notes
For grilling, try to purchase the largest pork tenderloin you can find. The really small ones hardly have enough time to get a nice char on them before they are over cooked. The one we cooked was almost three pounds and was the perfect size for grilling – but something over two pounds will also work.
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This was Delish!
Thank you Leslie!
Wow, perfect for entertaining.
Thanks Cheryl! You’re right – perfect for entertaining! 🙂
Thanks for your response. I’m going to make it this weekend, but just want to be sure…375 degree oven for about 7-10 minutes? 7-10 min. doesn’t seem very long. I’d like to be sure about the length of time in your reply. Thanks again.
Hi Betty – Good question – the pork tenderloin will cook a bit in the pan as you sear it on all sides so really, you are just finishing it off in the oven until the center is cooked. Timing will vary based on the side of the tenderloin. Rather than time, it would probably be best to use a probe thermometer to ensure the correct level of doneness which is around 145 degrees F. (To your point, it could take longer than 7-10 minutes if the tenderloin is large.) I hope that helps and we hope you enjoy the recipe!
Could this be made in the oven?
Hi Betty – Yes – it can be made in the oven. I’d suggest searing all sides of the tenderloin first on the stovetop in an oven-safe skillet, then once seared, bake in a 375 degree oven until done (about 7-10 minutes) depending on the level of doneness you prefer. Hope that helps!
can the herb mixture be made ahead of time and be put on the pork the day before actually cooking it? will that compromise the flavor or quality in any way?
Hi Doris – Yes – you can rub the pork ahead of time with the herb mixture if you’d like! It shouldn’t impact the quality – and it may make the flavors a little more intense (in a good way). Hope that helps!
This looks so good! Pork is definitely my favorite meat, especially if it’s coated with herbs and topped with crispy shallots!
Thank you so much Amanda!
My husband would definitely be trying to nibble on the crispy shallots while I was making the pork. There is no way he could resist. This is a recipe our whole family would absolutely love.
Thanks Christie! (At our house – BOTH Jack and I would be sneaking tastes of the crispy shallots!)
Recipes like this one are why I want to get a grill with a side burner!
Thanks Julie! (P.S. It was nice to meet you at BlogHer Food last weekend!)
Yes, you too!
This is making my mouth water and it’s not even 11am!! Those crispy shallots… yum!
Thanks Kelly!! (Never too early for crispy shallots!)
This is absolutely stunning!! I need this in my life as soon as possible 🙂
Thanks Becca!! (Love those crispy shallots..)