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Pork tenderloin on top of a wooden cutting board.

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
Keyword classic recipes, easy dinner recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 209kcal


  • 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


  • 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.


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