Grilled pork tenderloin with green romesco sauce is an ideal alfresco dish: juicy, boneless pork grilled to smoky perfection and balanced with a cool, herb-forward green romesco. It’s barbecue, but elevated.
If grilling isn’t an option where you are, roast the tenderloin instead. This lean, luscious cut works beautifully in the oven—try a bacon-wrapped version for a quick and impressive roast dinner.
After a summer of burgers and sausages, sometimes you want something a little different. A single pork tenderloin grilled for two feels more refined and makes for a relaxed, romantic meal: a simple table setting, chilled wine, the calm of a backyard and a single shared plate. This grilled pork tenderloin with green romesco is perfect for a stay-at-home date night or a special weekend supper.
Pork tenderloin (also called pork fillet) gets a bad rap because other cuts like belly or bacon are fatty. But the tenderloin is lean and tender. Because it has little fat and cooks quickly, it responds very well to high, direct heat—open-flame grilling builds a smoky, caramelized crust while keeping the inside juicy.
Here the pork is sliced and served over a bright, slightly bitter green pepper romesco that contrasts the meat’s mild sweetness. The combination is simple, elegant and full of flavor.
Pork tenderloin on the grill
Pork tenderloin is one of the most forgiving lean meats for quick cooking. Bring the meat to room temperature before cooking, season simply with salt and a light coating of olive oil, and grill over medium-high heat until it reaches the recommended internal temperature. A good meat thermometer will ensure perfectly cooked pork—target about 62°C/145°F and allow the meat to rest so juices redistribute.
Grilling develops a rich, caramelized exterior while preserving the tenderloin’s moisture. Slice the rested meat thinly and serve it over the green romesco for a visually appealing and flavorful main course.
Green romesco sauce
Green romesco is a vibrant cousin of the classic red romesco. The technique is similar—roasted peppers, nuts, herbs, oil and vinegar—but the flavor profile is greener, herbier and slightly more peppery. Instead of roasted red peppers and smoked paprika, the green version uses roasted green pointed peppers or green bell peppers, fresh parsley, a green chilli for mild heat and cumin for warm spice.
Both versions rely on almonds for texture, good olive oil for richness, and a splash of sherry vinegar or another bright acid to lift the flavors. The result is a versatile condiment that works as a sauce, dip or spread and pairs particularly well with grilled pork.
Recipe Tips and Notes
- Use pointed green peppers when possible; they roast quickly and have a delicate sweetness. Green bell peppers are an easy substitute.
- Roasting time depends on pepper size—about 30 minutes for pointed peppers, closer to 40–45 minutes for larger bells. Roast until skins collapse and flesh is soft.
- One green chilli gives gentle heat; add a second if you prefer a spicier sauce.
- I usually leave the tenderloin’s silver skin in place—it can be tricky to remove and doesn’t usually affect cooking. Trim only if you’re comfortable doing so.
- Always check the internal temperature at the thickest part of the meat with a thermometer to ensure safe and ideal doneness.
- This recipe doesn’t need a heavy spice rub; the green romesco provides most of the flavor. If you skip the sauce, season the pork with a simple spice rub before grilling.
What goes with it
A simply seasoned grilled tenderloin and green romesco pair well with light, fresh sides. Try buttery new potatoes, a crisp garden salad, or a light potato salad. For more fiber-forward options, pair the pork with an Israeli chickpea salad or a Turkish white bean salad. The green romesco also works as a dip for roasted vegetables or a spread on warm bread.
Storage and leftovers
Store leftover sliced pork in an airtight container in the refrigerator for up to four days. Use it cold or reheat gently and repurpose in fried rice, a burrito bowl, or a sandwich with slaw. Keep the green romesco separately in an airtight container for up to five days—it’s excellent for spreading, dipping or drizzling over other dishes.
More great pork recipes
- Grilled teriyaki pork chops
- Mustard and molasses glazed pork tenderloin
- Classic pork loin roast with gravy
- Crispy honey soy pork belly
Grilled Pork Tenderloin with Green Romesco Sauce
Ingredients
- 2 pork tenderloins
- 1 tbsp olive oil
- salt
For the sauce
- 350g / 12oz green peppers not spicy
- 1 green chilli
- 50g / 1/2 cup blanched almonds
- 50g / 2oz parsley leaves and stems
- 1 tbsp sherry vinegar
- 1 tsp cumin
- 4 tbsp olive oil
Instructions
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Preheat the oven to 200°C (400°F). Place the whole green peppers and the green chilli on a roasting tray, drizzle with 1 tbsp olive oil and roast for 30–40 minutes, until the peppers are soft and collapsed.
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Remove the peppers from the oven and cover them with a kitchen towel to steam and cool. When cool enough to handle, peel if desired and remove the seeds. Leaving the skins on is also fine if you prefer.
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In a food processor, combine the roasted green peppers, green chilli, almonds, parsley (leaves and stems), sherry vinegar, cumin, 4 tbsp olive oil and a pinch of salt. Process until smooth and set aside.
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Take the tenderloins out of the fridge about 30 minutes before grilling to come to room temperature. Season with salt and rub with 1 tbsp olive oil.
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Preheat a grill to about 220°C (450°F). Grill the tenderloins, turning occasionally, until each side is nicely colored and the internal temperature reaches 62°C (145°F). This usually takes about 16–20 minutes but will vary with thickness. Remove the meat and rest for 10 minutes before slicing.
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Spread the green romesco on a serving plate and arrange the sliced pork tenderloin on top. Serve immediately.
Nutrition
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Carbohydrates: 5 g
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Protein: 34 g
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Fat: 22 g
Nutrition information is automatically calculated and should be used as an approximation.