Pork tenderloin is one of those cuts that feels special but cooks fast, making it perfect for busy evenings or relaxed weekends. Here, it’s grilled until juicy and lightly charred, then paired with a crisp spring salad that brings brightness to every bite. Think tender slices of pork, peppery greens, crunchy veggies, and a lemony dressing that ties it all together.
It’s simple, satisfying, and easy to scale up for guests. If you’re craving a meal that tastes like sunshine on a plate, this one delivers.
What Makes This Special
This recipe balances rich and fresh in all the right ways. The pork tenderloin is lean and cooks quickly, yet it stays incredibly tender with a short marinade.
The salad leans into spring produce—radishes, asparagus, peas, and herbs—so every forkful feels crisp and lively. The dressing is bright and zesty, cutting through the savory char of the grill. Best of all, it’s a complete meal that looks impressive but doesn’t require complicated steps.
What You’ll Need
- Pork: 1–1.5 pounds pork tenderloin, trimmed
- Marinade:
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons honey or maple syrup
- 2 teaspoons soy sauce or tamari
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh
- Zest of 1 lemon
- Spring Salad:
- 5 ounces baby arugula or mixed spring greens
- 1 cup thinly sliced radishes
- 1 cup asparagus, trimmed and shaved or blanched and chopped
- 1 cup sugar snap peas or shelled peas
- 1/2 small English cucumber, thinly sliced
- 1/4 small red onion, very thinly sliced
- 1/4 cup fresh herbs (mint, parsley, or dill), roughly chopped
- 1/3 cup crumbled feta or shaved Parmesan (optional)
- 1/3 cup toasted almonds, pistachios, or pine nuts (optional)
- Lemon Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Pinch of kosher salt and black pepper
Instructions
- Trim and prep the pork. Remove any silver skin from the tenderloin with a sharp knife.
Pat dry with paper towels so the marinade clings better.
- Make the marinade. In a small bowl, whisk olive oil, Dijon, honey, soy sauce, garlic, smoked paprika, salt, pepper, thyme, and lemon zest.
- Marinate. Place the pork in a resealable bag or shallow dish and pour the marinade over it. Turn to coat. Let sit at least 20–30 minutes at room temperature or up to 8 hours in the fridge.
If chilled, bring to room temperature for 20 minutes before grilling.
- Preheat the grill. Heat a gas or charcoal grill to medium-high, aiming for about 400–450°F. Clean and oil the grates to reduce sticking.
- Grill the tenderloin. Place the pork over direct heat. Grill 4–5 minutes per side, turning every few minutes, until lightly charred and the internal temperature reaches 140–145°F at the thickest point.
Total time is usually 12–15 minutes.
- Rest the meat. Transfer the pork to a cutting board and tent loosely with foil. Rest for 5–10 minutes so the juices redistribute.
- Prep the salad. While the pork rests, combine greens, radishes, asparagus, peas, cucumber, red onion, and herbs in a large bowl.
- Make the vinaigrette. Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper until emulsified. Taste and adjust acidity or sweetness as needed.
- Toss and assemble. Toss the salad with just enough vinaigrette to lightly coat.
Add feta and nuts if using. Slice the pork into 1/2-inch medallions and serve over or alongside the salad. Drizzle any resting juices over the meat for extra flavor.
- Finish and serve. Add a final squeeze of lemon and a pinch of flaky salt for a clean, bright finish.
How to Store
- Cooked pork: Store in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat or enjoy cold in sandwiches or grain bowls.
- Salad: Keep the greens and vegetables separate from the dressing. Toss just before serving. Dressed salad is best within 24 hours.
- Vinaigrette: Refrigerate for up to 1 week.
Shake or whisk before using.
- Freezing: Freeze cooked pork slices for up to 2 months. Thaw overnight in the fridge. The salad components don’t freeze well.
Benefits of This Recipe
- Balanced nutrition: Lean protein plus fiber-rich vegetables keeps it satisfying without feeling heavy.
- Fast cooking: Pork tenderloin cooks quickly, so dinner hits the table in under 45 minutes.
- Seasonal flexibility: Use whatever spring produce looks best—this recipe adapts easily.
- Great for entertaining: It looks restaurant-worthy but stays straightforward and low stress.
- Meal prep friendly: Make the dressing and chop veggies ahead.
Grill the pork last minute for freshness.
Common Mistakes to Avoid
- Overcooking the pork: Pork tenderloin dries out quickly. Use a thermometer and pull it at 140–145°F.
- Skipping the rest: Slicing too soon lets the juices run out. Rest for at least 5 minutes.
- Overdressing the salad: Too much vinaigrette weighs down delicate greens.
Add a little at a time.
- Uneven grill heat: Hot spots cause burning. Set up zones or rotate the meat for even cooking.
- Forgetting to season the salad: A pinch of salt and a squeeze of lemon make the vegetables pop.
Recipe Variations
- Herb-crusted: Swap smoked paprika for finely chopped rosemary and sage. Add a touch of lemon zest.
- Spicy-sweet: Add 1 teaspoon chili paste or hot honey to the marinade.
Finish with a squeeze of lime.
- Mediterranean: Use oregano, garlic, and lemon in the marinade. Serve with tomatoes, olives, and feta in the salad.
- Asian-inspired: Use soy sauce, ginger, sesame oil, and a bit of brown sugar in the marinade. Add edamame and sesame seeds to the salad.
- Sheet pan option: Roast at 425°F for 18–22 minutes, flipping once, until 140–145°F.
Broil briefly for color.
- Grain bowl: Serve over farro, quinoa, or couscous with extra herbs and a spoonful of yogurt or tahini sauce.
FAQ
How do I know the pork is done without overcooking it?
Use an instant-read thermometer and aim for 140–145°F at the thickest point. The temperature will rise slightly as it rests. The center should be just faintly pink and very juicy.
Can I make this without a grill?
Yes.
Sear the tenderloin in a hot oven-safe skillet for 2–3 minutes per side, then roast at 400–425°F until it reaches 140–145°F. Rest before slicing.
What can I use instead of pork tenderloin?
Chicken thighs, chicken breasts (pounded evenly), or turkey tenderloin work well. Adjust cooking times and always check internal temperature for doneness.
How do I shave asparagus for the salad?
Use a vegetable peeler to make thin ribbons, starting from the base toward the tip.
If the stalks are thick, blanch for 30–60 seconds in salted boiling water, then chill in ice water for a tender-crisp texture.
Is the salad dressing too tart?
If it tastes sharp, add a bit more olive oil or a touch more honey to balance the acidity. A pinch of salt also rounds out flavors.
Can I marinate the pork overnight?
Yes, up to 8–12 hours is fine. Longer than that can start to affect texture.
Bring to room temperature for 20 minutes before grilling for even cooking.
What sides go well with this?
Crusty bread, roasted new potatoes, or grilled corn are great. For something lighter, add extra peas and herbs to the salad and serve with sparkling water and lemon.
How can I make it dairy-free?
Skip the feta or Parmesan and add toasted nuts or seeds for richness. Everything else in the base recipe is naturally dairy-free.
Final Thoughts
Grilled Pork Tenderloin with Spring Salad is a fresh, feel-good meal that’s easy to pull off on any night.
The marinade builds big flavor with minimal effort, and the crunchy, lemony salad keeps each bite bright. Keep a thermometer handy, don’t skip the rest time, and taste the dressing before you toss. With those simple steps, you’ll have a dish that feels restaurant-ready but totally doable at home.