Garlicky Grilled Pork Tenderloin with Black-Eyed Pea Vinaigrette

Pork and beans: happiest marriage ever. I've taken this perfect food couple and lightened it into a weeknight dish. Tenderloin gets even juicier after a garlicky marinade and a turn on the grill. It's topped with crunchy apple and creamy black-eyed peas mingled in a refreshing vinaigrette.
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  • Level: Easy
  • Total: 1 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings
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Black-Eyed Pea Vinaigrette:

1 garlic clove, grated on a Microplane

1 scallion, thinly sliced

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 teaspoon chile flakes

1/4 teaspoon cayenne pepper

1/4 cup red wine vinegar

Kosher salt and freshly ground black pepper

1/2 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons torn fresh parsley, plus more for garnish

1 (15-ounce) can black-eyed peas, rinsed and drained

1 small tart crisp apple, cored and diced

Pork Tenderloin:

1 whole pork tenderloin (1 1/4 pounds), silver skin trimmed

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

2 tablespoons grated apple

1 scallion, finely chopped

1 teaspoon Dijon mustard

1 teaspoon honey

Kosher salt and freshly ground black pepper


  1. To make the vinaigrette: Whisk the garlic, scallion, mustard, honey, chile flakes, cayenne, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add the oil in a slow, steady stream. Fold in the parsley, peas, and apple. Season with salt and black pepper. Cover and refrigerate until ready to serve, at least 1 hour if time allows.
  2. To make the pork: Cut the pork into eight 1/2-inch-thick slices at an angle. Using a meat tenderizer or rolling pin, gently pound the pork into flat, even slices about 1/3 inch thick. Whisk the oil, garlic, apple, scallion, mustard, honey, 1 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Pour into a gallon-size resealable plastic bag and add the pork. Seal the bag and turn and massage the pork to work the marinade evenly into the meat. If time allows, refrigerate for at least 1 hour and up to 4 hours.
  3. Heat a grill or grill pan over high heat. Bring the vinaigrette to room temperature.
  4. Remove the pork from the marinade and lightly season with salt and black pepper. Grill the pork, turning once, until grill marks appear and the center is rosy pink, 6 to 8 minutes. Transfer to a serving platter and let rest for 5 minutes.
  5. Stir the black-eyed pea vinaigrette and spoon all over the pork. Garnish with parsley and serve immediately.

Cook’s Note

The vinaigrette can be refrigerated for up to overnight. The marinated pork can be refrigerated for up to 4 hours before grilling.