This easy grilled pork loin recipe served with a white bean puree gets a pop of fresh flavor from the lemony, fresh herb vinaigrette. Make it a complete healthy dinner with steamed green beans and a green salad tossed with Italian dressing.

EatingWell Test Kitchen


Pork Loin
White Bean Puree


Instructions Checklist
  • To prepare pork: Rub pork with 1 tablespoon oil and sprinkle with 1/2 teaspoon each salt and pepper. Let stand at room temperature for 45 minutes.

  • Meanwhile, preheat a gas grill to medium-high.

  • Turn off one burner (leaving one to two burners lit, depending on your grill). Oil the grill rack (see Tip). Place the pork over the lit burner(s). Grill, turning once or twice, until browned on the top and bottom, 6 to 8 minutes total. Move the pork to the unheated portion of grill. Close the lid and grill-roast the pork for 20 minutes. Rotate the pork 180 degrees, close the lid and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees F, 20 to 30 minutes more. Transfer to a clean cutting board and let rest for 10 minutes before slicing.

  • To prepare vinaigrette: Combine herbs, shallot, garlic, lemon zest, lemon juice, honey, 1/2 teaspoon pepper, 1/4 teaspoon salt and crushed red pepper in a medium bowl. While whisking, slowly drizzle in oil; continue whisking until well combined.

  • To prepare bean puree: Puree beans and broth in a food processor until smooth. Transfer to a medium saucepan and warm over medium heat. Stir in oil, vinegar, salt and pepper.

  • To serve, spread the bean puree on a platter, top with the sliced pork and spoon the vinaigrette down the middle of the pork.


Make Ahead Tip: Prepare beans (Step 5) and refrigerate for up to 3 days; reheat just before serving, thinning with broth as needed.

An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.

Nutrition Facts

304.5 calories; protein 26.1g 52% DV; carbohydrates 14.4g 5% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 2.1g; fat 17.3g 27% DV; saturated fat 3g 15% DV; cholesterol 59.6mg 20% DV; vitamin a iu 226.2IU 5% DV; vitamin c 5.1mg 9% DV; folate 64.8mcg 16% DV; calcium 53.3mg 5% DV; iron 2.2mg 12% DV; magnesium 28mg 10% DV; potassium 609.6mg 17% DV; sodium 335.9mg 13% DV; thiamin 0.8mg 78% DV; added sugar 1g.

Reviews (2)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was SO tasty!! That was the best grilled pork tenderloin I've every made - and the beans are amazing. What makes it all work together is that amazing lemon sauce!! Would serve it to company! Read More
Rating: 5 stars
Oh my G d The bean puree as written is heavenly. Our store only had parsley so we went with that. There's only two of us so we went with a pork tenderloin. In our version the vinaigrette was more like a chimichurri we convection roasted the pork and microwaved green beans on the side. Fantastic! Buy good honey! Pros: Easy very flavourlul an elegant dinner entre Cons: None Read More