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Pork tenderloin on top of a wooden cutting board.
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Salsa Verde Pork Tenderloin

I love putting pork tenderloin on the grill and this recipe doesn't disappoint. It's topped with grilled tomatillo salsa for a burst of bright, fresh flavor!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 209kcal
Author Karly Campbell

Ingredients

  • 1 package Smithfield Roasted Garlic & Cracked Black Peppercorn Marinated Fresh Pork Tenderloin
  • 1 1/2 pounds tomatillos
  • 1/2 - 1 jalapeno
  • 1 poblano pepper
  • 1/2 sweet onion
  • 1/4 cup cilantro
  • Juice of 1/2 lime
  • 1/2 teaspoon salt

Instructions

  • Heat the grill to 400 degrees on high heat.
  • Cut the tomatillos and jalapeno in half.
  • Place the tenderloin on the grill. Add the tomatillos, jalapeno, poblano pepper, and onion to the grill.
  • Cook tenderloin for 8 minutes and flip. Continue cooking for 7 minutes or until internal temperature reaches 150 degrees.
  • Turn vegetables as needed and remove from grill after 10 minutes.
  • Place tomatillos, jalapeno, poblano, onion, cilantro, lime juice, and salt into a food processor or blender and process until mostly smooth.
  • Remove tenerloin from the grill and let rest 5 minutes.
  • Slice into 1/2 inch thick slices and drizzle the salsa verde over the top.

Nutrition

Calories: 209kcal | Carbohydrates: 14g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 356mg | Potassium: 1002mg | Fiber: 4g | Sugar: 9g | Vitamin A: 370IU | Vitamin C: 46mg | Calcium: 30mg | Iron: 2.4mg