Name: Grilled Pork Tenderloin and Asparagus With Mustard-Herb Sauce
Cook time: 35 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 2 tsp. fennel seeds; ¼ tsp. smoked paprika; 1½ tsp. Diamond Crystal kosher salt, divided; 2 pork tenderloins (about 2 lb.), silverskins trimmed; 1 garlic clove, finely grated; 5 Tbsp. extra-virgin olive oil; 2 Tbsp. sherry vinegar; 2 Tbsp. whole-grain Dijon mustard; ½ cup (packed) parsley leaves, finely chopped; Canola oil (for grill grate); 2 bunches asparagus, trimmed

A platter of two sliced grilled pork tenderloins with asparagus.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Crushed fennel seeds add sweetness without sugar to this easy grilled pork tenderloin. To complete the meal, you’ll grill some asparagus alongside the pork—just make sure to position the asparagus perpendicular to the grill grate to avoid losing precious spears to the flames. Drizzled with a zesty mustard and parsley vinaigrette, this recipe makes a simple but festive group dinner, and is easily divided in half for dinner for two. The smoked paprika and fennel dry rub can be applied just 10 minutes before grilling or left overnight so it’s ready to throw on the grill at a moment’s notice.

This recipe has medically reviewed for type 2 diabetes by Vandana Sheth, RDN, CDCES, FAND; talk to your care provider about whether it’s right for you.

Recipe information

Total Time
35 minutes
Yield
4 servings

Ingredients

2 tsp. fennel seeds

¼ tsp. smoked paprika

1½ tsp. Diamond Crystal kosher salt, divided

2 pork tenderloins (about 2 lb.), silverskins trimmed

1 garlic clove, finely grated

5 Tbsp. extra-virgin olive oil

2 Tbsp. sherry vinegar

2 Tbsp. whole-grain Dijon mustard

½ cup (packed) parsley leaves, finely chopped

Canola oil (for grill grate)

2 bunches asparagus, trimmed

Preparation

Step 1
Toast 2 tsp. fennel seeds in a small skillet until fragrant, about 2 minutes; let cool. Grind in a spice mill or with a mortar and pestle until coarsely ground. Transfer to a small bowl and mix in ¼ tsp. smoked paprika and 1 tsp. Diamond Crystal kosher salt. Rub mixture all over 2 pork tenderloins (about 2 lb.), silverskins trimmed and let sit for at least 10 minutes or cover and refrigerate for up to 8 hours.
Step 2
Meanwhile, whisk together 1 garlic clove, finely grated, 5 Tbsp. extra-virgin olive oil, 2 Tbsp. sherry vinegar, 2 Tbsp. whole-grain Dijon mustard, and remaining ½ tsp. Diamond Crystal kosher salt in a small bowl. Whisk in ½ cup (packed) parsley leaves, finely chopped, and set aside.
Step 3
Prepare a grill for medium-high heat. Clean grill grate and brush lightly with canola oil.
Step 4
Grill pork, turning every few minutes, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 140°, 18–23 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.
Step 5
About halfway through grilling pork, add 2 bunches asparagus, trimmed to the grill, making sure to place the stalks perpendicular to the grill grates to avoid losing them. Grill, turning occasionally, until lightly charred and crisp-tender, 8–10 minutes. Transfer to a serving platter and toss with half of mustard-herb sauce.
Step 6
Slice pork and serve alongside asparagus with remaining mustard-herb sauce for drizzling.
Editor’s note: Head this way for more of our favorite ways to cook pork tenderloin →