Grilled Pork Tenderloins Seasoned with Microgreens

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These tenderloins are the perfect spring or summer meal to enjoy fresh off the grill.
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“Cooking With Microgreens” by Sal Gilbertie and Larry Sheehan walks you through how to grow your own microgreens and incorporate them into your cooking.
2 hr 30 min DURATION
30 min COOK TIME
4 servings SERVINGS


  • 2 (12-ounce) pork tenderloins, trimmed
  • 1/2 cup raspberry vinegar
  • 1/4 cup chopped garlic chive microgreens
  • 1/4 cup chopped cilantro microgreens
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1 cup arugula microgreens


  • Place the tenderloins in a shallow baking dish.
  • In a small bowl, whisk together the vinegar, garlic chive microgreens, cilantro microgreens, honey, mustard, and pepper.
  • Pour the mixture over the pork, cover, and refrigerate for 2 hours, turning occasionally.
  • While the tenderloins marinate, preheat a grill to medium heat.
  • Grill the tenderloins for 20 to 30 minutes, basting frequently with the marinade. (Stop basting a minute or two before the tenderloins are done.)
  • Remove from the heat, slice thinly across the grain, and serve on a bed of arugula microgreens.
  • More From Cooking With Microgreens:

    • Mediterranean Garden Soup
      This excerpt is reprinted with permission from Cooking With Microgreens by Sal Gilbertie and Larry Sheehan , published by The Countryman Press, 2015.