Ingredients
Pork
- 1 tablespoon packed brown sugar
- 1½ teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 2 lbs pork tenderloin trimmed of silver skin
Herb Sauce
- 3 green onions roots removed and chopped in 2-inch pieces
- ½ cup parsley
- ¼ cup cilantro
- 1 clove garlic
- 2 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup olive oil
Instructions
Pork
- In a small bowl whisk together all the pork ingredients except the pork, to make a paste. Rub the paste all over the pork and set on a plate to rest for 20-30 minutes.
- During the last 15 minutes of resting, preheat the grill to medium high heat (about 400 F) and make the sauce.
Herb Sauce
- In a food processor add the green onions, parsley, cilantro, garlic, apple cider vinegar, lemon juice, lemon zest, salt, and pepper. Turn the processor on and slowly drizzle the oil in and process until you have a sauce-like consistency. Don't over process or it'll be too runny. You want some texture in it still. Set sauce aside.
- Place the tenderloins on the grill and close the lid. Cook for 5 minutes. Turn the tenderloin over and grill for an additional 5 minutes. Turn off 2 of the grill burners and place tenderloin over the off side. Finish cooking the meat with indirect heat until it reaches an internal temperature of 145 F. About 6-10 more minutes.
- Remove the pork to a plate and let rest for 10-15 minutes before slicing.
- Slice in ½-1-inch slices and serve with a spoonful of herb sauce.
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