Herb & Garlic Pork Tenderloin with Lemon Parmesan Orzo

Posted by:

Christopher

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This meal felt like the perfect balance between comfort food and keeping things a little lighter.

Wood-fired pork tenderloin seasoned with garlic, herbs, black pepper, and a little lemon paired with creamy lemon parmesan orzo and a grilled summer vegetable medley that basically cooked itself alongside the pork.

Simple ingredients, big flavor, and one of those meals that feels a little elevated without making the kitchen a disaster.

Serves

4–6 servings

Ingredients

Herb & Garlic Pork Tenderloin

  • 1–2 pork tenderloins
  • Avocado oil binder

Seasoning

  • Kosher salt
  • 16 mesh black pepper
  • Garlic powder
  • Onion powder
  • Dried rosemary
  • Dried thyme
  • Optional lemon zest
  • Optional Cavender’s Greek seasoning

SearWood Method

1. Prep

  • Trim silver skin if needed
  • Lightly coat with avocado oil
  • Season generously on all sides

Let sit at room temperature for 20–30 minutes while the grill preheats.

2. Smoke/Roast

  • Set SearWood to 250°F
  • Bear Mountain Gourmet Blend works great here
  • Cook until internal temperature reaches 130–135°F

Usually around 35–50 minutes depending on size.

3. Finish Hot

  • Increase grill temperature to 450–500°F
  • Sear 1–2 minutes per side
  • Pull around 140–142°F

Rest 10 minutes before slicing.

Carryover cooking lands you right in the perfect range.

Optional Garlic Pan Sauce

  • 1 tbsp butter
  • 1 clove garlic, minced
  • Splash chicken stock
  • Small squeeze lemon
  • Fresh parsley

Simmer everything together for a few minutes and spoon over the sliced pork before serving.

Creamy Lemon Parmesan Orzo

Ingredients

  • 1 cup orzo
  • 2 tbsp butter
  • 3–4 cloves garlic, minced
  • 2 cups warm chicken stock
  • ½ cup grated parmesan
  • Juice of ½ lemon
  • Zest of 1 lemon
  • Salt
  • Black pepper
  • Fresh parsley

Method

  1. Melt butter in a skillet or sauté pan.
  2. Add orzo and toast for 2–3 minutes until lightly golden and nutty smelling.
  3. Add garlic and cook 30 seconds.
  4. Add warm stock about ½ cup at a time, stirring frequently.
  5. Continue until orzo becomes creamy and tender, about 10–12 minutes.
  6. Lower heat and stir in parmesan, lemon juice, lemon zest, salt, pepper, and parsley.

Grilled Summer Vegetable Medley

Ingredients

  • 4 small zucchini, sliced
  • 4 ears corn, kernels removed
  • 1 large sweet onion, thin sliced
  • ½ lb broccolini, chopped
  • 4 cloves garlic, grated
  • Olive oil
  • Salt
  • Black pepper

Method

  1. Add all vegetables to a large bowl.
  2. Drizzle generously with olive oil and season with salt and pepper.
  3. Toss until evenly coated.
  4. Transfer to a large foil pan and cover tightly with foil.
  5. Poke 4 small holes in the top to vent steam.
  6. Place on the grill while it preheats and cook alongside the pork, stirring occasionally.

The vegetables slowly steam and roast while picking up light smoke flavor from the grill.

Estimated Macros (Per Serving)

  • Calories: ~650–750
  • Protein: ~45–55g
  • Carbohydrates: ~35–45g
  • Fat: ~28–35g

Macros will vary depending on portion size and amount of sauce used.

Why This Works

  • Pork tenderloin stays lean while still picking up wood-fired flavor
  • The lemon parmesan orzo balances richness with brightness
  • The vegetable medley practically cooks itself alongside the pork
  • Everything feels elevated without being overly complicated

This is one of those meals that feels weekend-worthy but still practical enough to pull off without spending all day cooking.

Posted by

Christopher

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