Juicy Grilled Pork Tenderloin with Apple Slaw Recipe

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There was a time when “grilling” meant hot dogs for the kids and me picking at a plain salad. But one summer, totally over the bloat and blahs, I got brave and tried something new — grilled pork tenderloin. Juicy, flavorful, and surprisingly easy. And when I paired it with a fresh apple slaw? Game changer. It became a regular on our weeknight dinner table because it feels special but comes together fast — and bonus: my picky eaters actually love it.

Ingredients:

For the Pork Tenderloin:

1 ½ lbs pork tenderloin, trimmed
2 tbsp olive oil
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried thyme
½ tsp salt
½ tsp black pepper

For the Apple Slaw:

2 cups green cabbage, thinly shredded
1 apple (Honeycrisp or Fuji), julienned
1 carrot, grated
2 green onions, sliced
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp olive oil
Pinch of salt and pepper

Instructions:

1. Marinate the Pork:
In a small bowl, whisk together olive oil, mustard, garlic, paprika, thyme, salt, and pepper. Rub all over the pork tenderloin. Let it marinate for at least 15–20 minutes (or overnight if you can plan ahead).

2. Grill the Pork:
Preheat your grill to medium-high. Grill pork for 15–20 minutes, turning every 4–5 minutes to sear all sides. Internal temp should reach 145°F. Rest for 5–10 minutes before slicing.

3. Make the Apple Slaw:
While the pork is grilling, toss all slaw ingredients in a large bowl. Let it sit for 5–10 minutes to allow the flavors to meld.

4. Serve:
Slice the pork into medallions and serve over a bed of apple slaw. Optional: drizzle with a little extra cider vinegar for a punchy finish.

Sarah’s Tips:

Make it ahead: The slaw actually gets better after an hour in the fridge.
Swap it out: No grill? Roast the tenderloin at 400°F for 20–25 mins.
Family style: Serve with roasted sweet potatoes or a side of brown rice for a complete meal.