Dive into fresh, vibrant flavors with this Herbed Yogurt Pork Tenderloin with Peach Olive Relish. Summer is just around the corner with this grilling favorite!
ME BEFORE THE RECIPE…
Braelyn has been begging me for the past two weeks to help her set up a website. I don’t know where she got it stuck in her head that she needed a website, but for some reason she is obsessed with creating one.
Being the fabulous mom that I am, my response to my child’s overachieving goal was, “Just a minute. I’ll sit down with you when I have time.” I’m not gonna lie. I may have repeated this phrase a few dozen times over these past two weeks.
First Braelyn was impatient, then she was frustrated, and lastly she just became hopeless that I would actually help her. But, in my defense, it’s been super busy around here and I have NO IDEA how to build a website. I can’t even remember how I started this one!
Anyway, about three days ago I notice two emails from a web page building website in my inbox congratulating me on my new website. What??? Then that afternoon, Braelyn sat back down in front of the computer, fiddled around for a bit, and then said she had something to show me. Uh, okay…
The kid legitimately registered, built, and published a website on her own. I don’t know whether to be proud of her determination, confused at her natural tech ability, or angry for signing up for something without my approval. Maybe I’m feeling a bit of all three emotions, but honestly I’m mostly just proud of her.
Watch out world, here she comes!
The website is actually quite adorable and clever. She built it on Wix and named it “The Crafty Dancer”. How cute is that?! She hasn’t actually written anything or published a post, but she has figured out how to transfer videos and pictures to her website. I’m telling you, the kid is kind of a genius.
Which brings me to my next point. Summer is just around the corner and I have no clue how to keep this child entertained. I mean, she finds time to build websites just because she’s board in between dance, school, church activities, and playing with friends. What is she going to do with her spare time once school disappears for two months?!
How about you guys? Are you all prepared for summer? Kids or no kids, I feel like summers always have high expectations in the entertainment arena. All the pressure of seeking out excitement stresses me out!
HERE COMES THE RECIPE…
Honestly, I would just be happy cooking all day, but I’m quite positive my children would hate that. Although, now that summer is nearly hear, I can bust out all my best grilling recipes.
Remember, I actually bought a grill this year?!!! It’s one of the greatest purchases I’ve ever made. I could use that thing every day and never get sick of it. In fact, Emry routinely requests grilled recipes because she loves the flavor and the extra texture the grill gives to food.
I must admit, at first the “extra texture” was actually layer of burnt crispiness as I was learning how to work the grill. But now I’ve got it down to a science and the crisp exterior is black no more. Go me.
One of my favorite recipes lately is this quick and easy Herbed Yogurt Pork Tenderloin with Peach Olive Relish. It’s got the four “F’s”: fresh, flavorful, fancy, and fast. Yep, it’s earned an “F” rating in my book, and apparently that’s a positive score when it comes to family cooking.
Braelyn and Emry absolutely love pork. They love the flavor and texture, while I love the versatility pork has to offer. There are so many different ways you can cook pork and they’re pretty much all tasty.
But believe me, this herbed yogurt pork tenderloin is one of the most genius ways I have ever cooked pork. Basically you make an herbed yogurt sauce, marinate the tenderloin, grill it up, and serve it with a dollop of extra yogurt sauce and a spoonful of peach relish.
By marinating the pork in yogurt, it creates an ultra tender and soft meat. You don’t even need a knife for your guests at the table. Seriously, it’s that soft. Plus, marinating it for a few hours yields a beautiful and bright flavor. The tanginess of the yogurt and the freshness of the herbs is such a perfect flavor combination.
We honestly ate the herbed yogurt pork tenderloin for about a week straight (I didn’t realize I had thawed two tenderloins instead of one…ooops), and I heard no complaints. Although, Emry is my kid that likes to switch it up even if she loves a certain food. She requests “new food” all the time.
You can most definitely eat your leftovers the same way as the initial meal was prepared, or switch it up by making a yogurt pork pita, a quinoa herbed yogurt pork bowl, a fresh salad with herbed yogurt dressing and all the fixings, and the list goes on. I’m telling you, pork is versatile indeed!
Well, what are you waiting for??? Get that propane tank ready and fire up that grill. It’s almost time for summer. With bathing suits, vacations, no school, and herbed yogurt pork tenderloin, you’re summer is sure to be epic.
Happy grilling!
YOU MIGHT ALSO ENJOY…
- Rosemary Pork Tenderloin with Pomegranate Sauce
- Lemon Pepper Pork Chops
- Tomato and Artichoke Rosemary Pork Chops
- Vietnamese Lemongrass Pork Tenderloin Skewers
- Apple Butter and Sage Pork Chops
Herbed Yogurt Pork Tenderloin with Peach Olive Relish
Ingredients
For the herbed yogurt:
- 1 cup plain whole milk Greek yogurt
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh mint finely chopped
- 2 teaspoons fresh dill finely chopped
- 2 teaspoons fresh parsley finely chopped
- 1 1/2 teaspoons sugar or honey
- 1/4 teaspoon garlic powder
- 1/4-1/2 teaspoon salt
- 1/8 teaspoon pepper
For the pork tenderloin:
- 1 1/2 pound pork tenderloin fat trimmed
- 1/3 cup prepared herbed yogurt
- olive oil
- salt
- pepper
For the peach olive relish:
- 1 peach ripe but still slightly firm, pitted and roughly chopped
- 1/4 cup olives roughly chopped
- 1/3 cup roma tomatoes seeded and roughly chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons apple cider vinegar
- 2 teaspoons fresh mint finely chopped
- 2 teaspoons fresh dill finely chopped
- 2 teaspoons fresh parsley finely chopped
- 1-4-1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon sugar or honey
- 1/4 cup crumbled feta cheese
Instructions
To make the Herbed Yogurt:
- In a small mixing bowl, combine all ingredients for herbed yogurt and stir until evenly mixed. Reserve 1/3-1/2 cup yogurt to marinate pork. Cover and chill remaining yogurt in fridge until meal is served.
To make the Pork Tenderloin:
- Trim any excess fat off tenderloin. Place in a large Ziploc bag. Pour 1/3-1/2 cup herbed yogurt over tenderloin. Remove air and seal bag closed. Massage pork with fingers to coat in marinade. Place in fridge and marinate for 4-8 hours.
- Remove pork from fridge 30 minutes before grilling. Preheat grill to medium high heat. Once pork has sat, remove from bag, scraping off excess marinade. Drizzle olive oil on outside of pork and rub to cover. Generously season outside of pork with salt and pepper.
- Grill pork for 6-8 minutes on each side until pork reaches an internal temperature of 135 degrees. (Test doneness with a meat thermometer) Remove pork from heat, tent with foil, and let rest for 10 minutes before slicing.
- While pork is cooking, prepare peach olive relish.
To make the Peach Olive Relish:
- Cut and chop peach, olives, and tomato. Place in a medium sized mixing bowl. Add remaining ingredients (except feta) and gently stir and toss to coat evenly. Cover and chill until ready to serve.
To assemble plates:
- Once pork has rested, slice into 1/2″ thick slices. Place pork slices on plate. Add a dollop of yogurt on side. Top pork slices with a scoop of relish. Sprinkle feta cheese on top of relish.
