Grilled Pork Loin with White Bean Puree & Lemon Herb Vinaigrette


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.

Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs
10 servings


Pork Loin

  • One 2 1/2- to 3-pound pork loin

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon kosher salt

  • ½ teaspoon ground pepper


  • 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


  1. 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.

  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 degrees 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, 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.

  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 Facts (per serving)

305 Calories
17g Fat
14g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 305
% Daily Value *
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Total Sugars 2g
Added Sugars 1g 2%
Protein 26g 52%
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 60mg 20%
Vitamin A 226IU 5%
Vitamin C 5mg 6%
Folate 65mcg 16%
Sodium 336mg 15%
Calcium 53mg 4%
Iron 2mg 12%
Magnesium 28mg 7%
Potassium 610mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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