Grilled Pork Loin with White Bean Puree & Lemon Herb Vinaigrette

Grilled Pork Loin with White Bean Puree & Lemon Herb Vinaigrette

2 Reviews
From the EatingWell Kitchen

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Pork Loin
  • One 2½- to 3-pound pork loin
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • Vinaigrette
  • ½ cup mixed chopped fresh herbs, such as parsley, mint and tarragon
  • ¼ cup finely diced shallot
  • 1 large clove garlic, minced
  • Zest of 1 lemon
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • Pinch of crushed red pepper
  • ½ cup extra-virgin olive oil
  • White Bean Puree
  • 2 15-ounce cans cannellini beans, rinsed
  • ½ cup low-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper

Preparation

  • Active

  • Ready In

  1. To prepare pork: Rub pork with 1 tablespoon oil and sprinkle with ½ teaspoon each salt and pepper. Let stand at room temperature for 45 minutes.
  2. Meanwhile, preheat a gas grill to medium-high.
  3. 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°F, 20 to 30 minutes more. Transfer to a clean cutting board and let rest for 10 minutes before slicing.
  4. To prepare vinaigrette: Combine herbs, shallot, garlic, lemon zest, lemon juice, honey, ½ teaspoon pepper, ¼ teaspoon salt and crushed red pepper in a medium bowl. While whisking, slowly drizzle in oil; continue whisking until well combined.
  5. 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.
  6. 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 information

  • Serving size: 3 oz. pork, ¼ cup beans & 1½ Tbsp. vinaigrette
  • Per serving: 304 calories; 17 g fat(3 g sat); 4 g fiber; 14 g carbohydrates; 26 g protein; 65 mcg folate; 60 mg cholesterol; 2 g sugars; 1 g added sugars; 226 IU vitamin A; 5 mg vitamin C; 53 mg calcium; 2 mg iron; 336 mg sodium; 610 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 3 lean meat, 3 fat

Reviews 2

October 11, 2018
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By: Ann
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!
April 24, 2016
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By: EatingWell User
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
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