Grilled Smoky Paprika Pork Tenderloin with Lemon-Garlic Broccoli + Apple–Cabbage Crunch Slaw (Grill)
A quick, weeknight "grill" dinner (indoors or out): juicy pork tenderloin gets a smoky-sweet rub and char, then you toss crisp-tender broccoli in lemon-garlic. Add a tangy apple-cabbage crunch on the side for peak February freshness in WA.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb pork tenderloin $3.99 sale (1 lb)
- Broccoli Crown 1 lb, cut into florets (stems sliced) $2.99/lb
- Organic Green Cabbage 1/2 lb cabbage, thinly sliced (about 3 packed cups) $2.49/lb
- Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced or julienned $4.99
- Organic Garlic Bulbs (or Organic Garlic) 2 cloves, minced $2.79/3 ct or $6.99/lb
- Fresh lemon (not listed) 1 lemon (zest + juice) —
- Olive oil (pantry) 2 tbsp, divided —
- Apple cider vinegar (pantry) 1 1/2 tbsp —
- Smoked paprika (pantry) 1 1/2 tsp —
- Ground cumin (pantry) 3/4 tsp —
- Salt & black pepper (pantry) to taste —
- Optional: brown sugar or honey (pantry) 1 tsp —
- Optional: red pepper flakes (pantry) pinch —
Instructions
- Prep: pat dry 1 lb pork tenderloin. Trim silver skin if present. In a small bowl, mix 1 1/2 tsp smoked paprika, 3/4 tsp cumin, 1 tsp salt, 1/2 tsp pepper, and 1 tsp brown sugar/honey (optional). Rub tenderloin all over with the spice mix and drizzle with 1 tsp olive oil.
- Prep sides: cut 1 lb broccoli into florets; slice stems thin. Thinly slice 1/2 lb cabbage. Julienne 1 Fuji apple. Mince 2 garlic cloves. Zest and juice 1 lemon.
- Make slaw (stove-free): in a bowl, toss cabbage + apple with 1 1/2 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp salt, and a squeeze of lemon juice (about 1 tsp). Add black pepper and a pinch of red pepper flakes (optional). Set aside to lightly pickle while you cook.
- Grill pork: heat grill (or grill pan) to medium-high. Grill tenderloin 4–6 minutes per side (turning to get good color) until the thickest part hits 145°F. Transfer to a plate and rest 5–10 minutes, then slice into 1/2-inch medallions.
- Cook broccoli (stove): while pork rests, heat a skillet over medium-high with 2 tsp olive oil. Add broccoli and 2 tbsp water; cover 2 minutes to steam. Uncover, add minced garlic, 1/2 tsp salt, and sauté 2–4 minutes until crisp-tender with some browning. Finish with lemon zest and 1–2 tbsp lemon juice.
- Serve: plate lemon-garlic broccoli and sliced grilled pork. Add apple-cabbage slaw on the side.
Health notes: ~600–750 kcal per serving. Lean protein, lots of cruciferous veg. Keep added sugar low by using smoked paprika + a small touch of brown sugar (optional).
Drink pairing: Wine: Pork tenderloin is a sweet spot for bright, medium-bodied reds or textured whites. Try Washington Pinot Noir (cherry + spice) or dry Riesling (limey acidity to pop the rub). Local picks: Chateau Ste. Michelle Dry Riesling (Columbia Valley) is widely available; for Pinot, look for a WA Pinot Noir from the Willamette Valley nearby (OR) if you shop across regions. Non-wine: hard cider is excellent with pork + apples.