Grilled Pork Tenderloin with Carrots and Chermoula
This Grilled Pork Tenderloin with Carrots and Chermoula provides 26g protein and 248 calories per serving — a moderate-protein option with built-in vegetables. Quick-preps 10 servings on the stovetop, maximizing batch efficiency for full-week coverage in one session. Works for lifters balancing protein intake with vegetable volume on a tight schedule.
Ingredients
- •3 Teaspoons Kosher Salt, Plus More To Taste
- •Paprika, Ground(15g)
- •2 teaspoons freshly cracked black pepper
- •Garlic powder(15g)
- •Pork Tenderloin, Boneless(1134g)
The leanest pork cut. Do not confuse with pork loin (wider, fattier).
- •Carrots(680g)
- •Olive oil(80g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Cilantro, Fresh(60g)
- •Mint, Fresh(30g)
- •Cumin, Ground(5g)
- •Garlic
- •Lemon Juice, Fresh(15g)
Instructions
- 1In a small bowl, combine the paprika, ground garlic powder, and ground cumin to create the dry spice blend.
- 2Rub the pork tenderloin all over with three-quarters of the spice mixture, coating evenly on all sides.
- 3Toss the carrots with olive oil and the remaining spice mixture in a large bowl until fully coated.
- 4Heat a grill or grill pan over medium-high heat until hot. Place the pork on the grill and cook 4 minutes per side until charred, then continue cooking and turning occasionally until an instant-read thermometer inserted into the thickest part reads 145°F, about 12 minutes more. Simultaneously, place the carrots on the grill and cook, turning occasionally, until tender and caramelized, about 7–8 minutes.
- 5While the pork and carrots cook, combine the remaining olive oil, fresh cilantro, fresh mint, fresh garlic, fresh lemon juice, and remaining salt in a small bowl to make the chermoula sauce. Taste and adjust salt as needed.
- 6Remove the pork from heat and rest for 5 minutes, then thinly slice against the grain.
- 7Divide the sliced pork, roasted carrots, and chermoula sauce evenly into 10 airtight containers while hot, drizzling the sauce over each portion.
- 8Cool to room temperature before sealing and refrigerating for up to 4 days.
Nutrition — Per Serving
248
calories
26g
protein
13g
fat
- Carbohydrates
- 9g
- Saturated fat
- 2.2g
- Sodium
- 100 mg
- Dietary fiber
- 3.0g
10 servings per batch · ~203g each
Macro data sourced from USDA FoodData Central
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How much protein does Grilled Pork Tenderloin with Carrots and Chermoula have per serving?
Each serving contains 26g of protein at 248 calories, delivering an efficient lean protein option. The macro breakdown is 13g fat and 9g carbs, making this a balanced low-calorie meal.
How long does Grilled Pork Tenderloin with Carrots and Chermoula take to prep?
This is a quick prep recipe that batch-preps 10 servings at once on the stovetop, making it one of the most scalable meal prep options. You're averaging 2-3 minutes of active work per serving when spread across a full week of dinners.
Is Grilled Pork Tenderloin with Carrots and Chermoula good for fat loss?
At 248 calories and 26g protein per serving, this recipe is well-suited for fat loss where you need volume and satiety without excess calories. The vegetable inclusion and moderate macros make this stackable for multiple servings per day during a deficit.
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