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Delicious grilled pork tenderloin topped with creamy macadamia nut pesto, served on a wooden cutting board.
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Grilled Pork Tenderloin with Macadamia Nut Pesto

Course chris cooks, recipes
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients

  • 2 pork tenderloins
  • 1 T fresh oregano, stems removed and finely chopped
  • 1 t salt
  • 1 t freshly ground black pepper
  • 1.5 cups cherry tomatoes on the stem
  • 1/3 cup macadamia nuts
  • 2 cups basil leaves
  • 1 T fruity olive oil
  • 1/2 fresh lemon, juiced
  • 1 t freshly ground black pepper
  • 2 pinches salt
  • 1-1.5 t red chili flakes (optional for heat)

Instructions

  • Trim the silver skin from the pork tenderloins and salt them generously. Rub the oregano, salt and pepper onto the pork.
  • Add the cherry tomatoes on the vine to the top rack of the grill.
  • Add the pork tenderloins to the hottest part of the grill for a minute per side until you have nice grill marks. Transfer the tenderloins to the top rack to finish cooking.
  • Give the macadamia nuts a quick blend in the food processor until coarsely ground and keep them in the processor.
  • Remove the cherry tomatoes from the grill and take the stems off with heat-resistant gloves. Add the cherry tomatoes, basil, olive oil, lemon juice, salt and pepper to a food processor and combine until blended into a thick sauce.
  • Remove the pork tenderloins from the grill once they reach 145 degrees and let them rest 10 minutes, covered.
  • Slice the tenderloins into 1/2 inch pieces and drizzle the sauce on top. Serve with more sauce on the side.