Grilled pork tenderloin with green romesco sauce is an ideal alfresco dish: juicy boneless pork seared over high heat and paired with a cool, bright, and slightly peppery green romesco. A simple barbecue, elevated.
If you’re not in grilling season, roast the same cut in the oven for comparable results. Pork tenderloin is lean and cooks quickly—if you prefer a roast, try wrapping the tenderloin with bacon for extra flavour and a crisp finish.
After weeks of burgers and sausages, a change of pace feels indulgent. With fewer distractions at the table these days, it’s fun to splurge on something a little more refined. A single tenderloin shared between two people makes for a romantic, relaxed dinner outdoors—light evening, chilled wine, and the gentle hum of the grill.
This grilled pork tenderloin with green romesco is exactly that kind of dish: uncomplicated, elegant, and full of flavour. It’s perfect for a quiet summer date night at home.
Pork tenderloin on the grill
Pork often gets labelled as fatty, but pork tenderloin (or pork fillet) is the opposite: lean, tender, and surprisingly juicy when cooked correctly. The low fat content makes it ideal for high-heat cooking. A quick spell on the grill develops a smoky, caramelised crust while keeping the interior succulent.
For this preparation, the tenderloin is sliced and served over a vivid green pepper romesco. The sauce’s bright, herbaceous notes contrast the mild sweetness of the pork, creating a balanced and visually appealing plate.
Green romesco sauce
Green romesco is a fresh, herb-forward take on the classic red romesco. The technique is the same—roast peppers, blend with nuts, oil and acid—but the ingredients swap to produce a lighter, grassier flavour profile.
Where red romesco relies on roasted red peppers and smoked paprika, the green version uses roasted green pointed peppers, parsley, green chilli for a touch of heat, and cumin for warmth. Blanched almonds add body and texture, while olive oil and sherry vinegar create a silky, tangy finish. The result is a versatile sauce that works equally well as a condiment, dip, or dressing.
Recipe Tips and Notes
- Use pointed green peppers for the best flavour. They resemble large chillies but are generally mild.
- Green bell peppers work fine if you can’t find pointed peppers.
- Roasting time varies by pepper size: about 30 minutes for pointed peppers, up to 45 minutes for large bells. Roast until soft and slightly collapsed.
- One green chilli gives a subtle heat; increase it if you like more spice.
- Removing the silver skin from the tenderloin is optional. Many cooks leave it on without issues.
- Always check the internal temperature at the thickest part of the pork; target 62°C / 145°F, then rest before slicing.
- The pork needs minimal seasoning—the green romesco provides most of the flavour. If you skip the sauce, use a spice rub on the meat.
What to serve with it
Grilled pork and green romesco are best when accompanied by simple, complementary sides. New potatoes tossed in butter and herbs, a light potato salad, or a crisp garden salad all pair nicely. For a more fibre-forward option, try a chickpea salad or a white bean salad—both add texture and balance to the plate.
Storage and leftovers
Refrigerate any leftover pork tenderloin in an airtight container for up to four days. Sliced leftovers work well in fried rice, burrito bowls, or sandwiches with slaw. The green romesco keeps for up to five days refrigerated and remains useful as a dip, spread or sauce for other dishes.
More 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 (for the pork)
- Salt, to taste
For the sauce
- 350 g / 12 oz green peppers, not spicy
- 1 green chilli
- 50 g / 1/2 cup blanched almonds
- 50 g / 2 oz parsley, leaves and stems
- 1 tbsp sherry vinegar
- 1 tsp cumin
- 4 tbsp olive oil
- Salt, to taste
Instructions
- Preheat the oven to 200°C / 400°F. Place the whole green peppers and the green chilli on a roasting pan, drizzle with 1 tbsp olive oil, and roast for 30–40 minutes until the peppers are soft and collapsed.
- Remove from the oven, cover the peppers with a kitchen towel, and let cool. When cool enough to handle, peel if desired and remove the seeds.
- Make the sauce by combining the roasted green peppers, green chilli, almonds, parsley, sherry vinegar, cumin, olive oil and a pinch of salt in a food processor. Blend until smooth and set aside.
- Take the tenderloins out of the fridge 30 minutes before grilling to reach room temperature. Season with salt and coat with olive oil.
- Grill the tenderloins on a preheated grill at about 220°C / 450°F, turning occasionally so all sides develop colour. Grill for 16–20 minutes, or until a meat thermometer registers 62°C / 145°F at the thickest point. Remove and rest for 10 minutes before slicing.
- Spread the green romesco on a serving plate and arrange the sliced pork tenderloin on top. Serve warm.
Nutrition
Carbohydrates: 5 g |
Protein: 34 g |
Fat: 22 g |
Saturated Fat: 4 g |
Fiber: 2 g
Nutrition information is automatically calculated and should be used as an approximation.