Grilled Mediterranean Pork Tenderloin with a delicious homemade spice mix is tasty, easy to make, and a grilling favorite.
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Grilled Mediterranean Pork Tenderloin Recipe
Simple is sometimes the best idea when it comes to grilled meats in my opinion. Oftentimes when you go simple, whether with marinades or spice rubs, what happens is that the meat really gets to shine through and it creates the best flavors. When you overload a meat (or veggie or side) with too many flavors, it can get overwhelming and you’ll end up losing the main ingredient in all your efforts to “dress up” a food.
I was thinking about this when I was staring at a pork tenderloin, trying to decide what flavor profile I wanted it to take on. I was starting to go off in a lot of different directions when I finally took a (figurative and literal) step back and decided to simplify, simplify, simplify. After all, pork tenderloin on the grill is one of my favorite meats and I didn’t want to ruin it by drowning it in flavors. (Especially after all the trial and error it took for me to figure out how to cook it perfectly.)
To that end, I created a simple, Mediterranean-inspired spice rub that contains oregano, thyme, paprika, and garlic (and not much else) to add a lot of flavor. The spice rub itself also works great on chicken breasts, chicken thighs, or fish, so if you want to make a big batch of it and really simplify your work for every time you need a spice rub, well, I’m all for it.
Ideas for Customizing Mediterranean Pork Tenderloin
If you’re anything like me, then you may have found yourself also starring at a piece of meat wondering how to season it a time or two in your life. Maybe you’re not feeling the Mediterranean spices. That’s no problem!
There are so many ways to flavor pork tenderloin. That’s why I love it so much — it’s versatility allows me to keep creating new recipes over and over and never repeating. Since we are sticking with simple here today though, what follows is, in no particular order, some of my favorite ways I’ve made pork tenderloin before.
- Sweet and savory. When I made this Slow Cooker Maple Pork Tenderloin, I was in the mood for something both…sweet…and…savory. Maple is not the first thing you might think of when going sweet, but let me tell you the combo of maple with Dijon mustard on pork tenderloin is just divine. If you want to grill this, just marinade the tenderloin in the sauce overnight or for up to four hours before grilling.
- Tex Mex. These South-of-the-Border-inspired Southwestern Grilled Pork Chops are made with spices you probably already have in your pantry and come together in a flash. You can use this spice rub on a tenderloin and grill it up according to the instructions below.
- Asian-Inspired. Yumminess is an Asian pork recipe. This Grilled Asian Pork Tenderloin checks all my boxes: sweet, savory, spicy, simple, and oh-so-delicious!
- Fruity. Yes, I said fruity! The addition of fruit salsa to pork is something you might not have considered but I promise, once you’ve tried it, you’ll be hooked. A great gateway recipe to try this combo on is my Grilled Pork Chops with Peach Salsa.
Tips for Making This Mediterranean Pork Tenderloin
- Be sure to rub a dry pork tenderloin. The spices will stick much better to a dry tenderloin than a wet one. Use paper towels to pat your meat dry before adding the rub.
- Let the pork loin cook the full 7-8 minutes per side before flipping. If you keep checking for doneness or flip too soon, the meat will stick to the grill. It’ll pull off easily when that side is done.
- If your grill is in need of a cleaning and you are short on time, you can put down foil (there is a grilling foil as well with slats in it for meat juices to drip through), or consider oiling your grill grates (before lighting) to make sure your meat doesn’t stick.
- Add other spices or herbs to the dry rub if you like. Others that would work well include dried basil, cumin, rosemary, or parsley. To kick up the heat, add red pepper flakes, paprika, or chili powder.
How Can I Use Leftover Mediterranean Pork Tenderloin?
I love making sandwiches with leftover pork. Cold or hot — they work so well! Add barbecue sauce, light mayo, slices of avocado, or a healthy slaw over the top and between your slices of bread.
Wraps and tacos work well too for thin-sliced leftover pork. Add your favorite ingredients and dive in! Or, if you are making a wrap, consider rolling it tight like a burrito and grilling it or pressing it on a grill pan on all sides for a nice, crunchy wrap.
Leftover meats also are great additional sources of protein for salads. Lay atop any salad you want to make or have on hand for a full meal. I love to make salad with leftover meat for a packable lunch on the go.