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Enjoy the flavors of fall with this grilled pork loin, served over a bed of farro with roasted harvest vegetables and ripe plums.
This is my favorite time of year and I especially love a recipe that exudes delicious fall flavors and a grilled pork loin, seasoned with chopped rosemary and garlic, does just that. The best way to enjoy the season is by cooking with the fruits and vegetables that are plentiful during fall harvest. Adding sliced plums, along with roasted brussel sprouts and onion over a bed of seasoned farro makes for the perfect accompaniment to this grilled pork loin.
I must say, we couldn’t get enough of this pork tenderloin! It was seasoned with simple ingredients, but when grilled and served with the farro and harvest vegetables it was a wonderful combination of flavors. We each grabbed for second helpings and that included a few extra scoops of the fresh plums and farro. The touch of the sweet, delicious flavors of the plums were unexpectedly tasty and I kept wanting more.
This is one of those meals that’s great to serve for just a couple (hello leftovers), a family (everyone will love the pork and plum combo) or a large gathering with the holidays around the corner. As the weather starts to cool down a bit, the pork loin is on the grill and you're gathered around the dining table with a bottle of Kendall-Jackson Vintner’s Reserve Pinot Noir to catch up on the day’s activities or share stories about family. Once the grilled pork loin is served over a bed of farro and the harvest vegetables, pour another glass and enjoy the abundance of flavors that emulate the best of fall. Pairing Pinot Noir with Pork really works wonders. Cheers!
Tips for Perfect Pork Tenderloin
Pork tenderloin is one of those cuts that rewards a simple, thoughtful approach. Because it is lean and naturally mild, the goal is to enhance its flavor while keeping it tender and juicy. A few small adjustments in seasoning, temperature, and timing can make all the difference, especially when you want a dish that feels polished but still easy enough for a weeknight or casual gathering.
- Season simply but generously with fresh herbs, garlic, salt, and pepper to let the pork shine.
- Let the tenderloin sit at room temperature for about 20 minutes before cooking to help it cook evenly.
- Use high heat and cook quickly, keeping a close eye to avoid overcooking.
- Remove from heat at around 145°F and let it rest before slicing so the juices redistribute.
- Serve with lighter sides or fruit-forward elements that complement the tenderloin’s delicate texture.
Pork Loin vs Pork Tenderloin: What's the Difference?
Pork loin and pork tenderloin are often used interchangeably, but they are actually two very different cuts of meat. Pork loin is larger, wider, and slightly firmer in texture, which makes it ideal for grilling, roasting, and serving family-style. It holds seasoning well and cooks evenly, resulting in juicy slices that feel right at home on a fall dinner table.
Pork tenderloin, on the other hand, is smaller, leaner, and much more delicate. It cooks quickly and is best suited for high-heat methods or simple preparations, but it does not offer the same hearty presence or sliced presentation as a pork loin. For a dish like this one, where the pork is paired with farro, roasted harvest vegetables, and sweet plums, pork loin provides the structure and depth needed to anchor all those flavors.
Choosing pork loin here is less about complexity and more about balance. Its mild richness complements the savory herbs, earthy grains, and seasonal produce, creating a dish that feels both comforting and refined, especially when enjoyed with a glass of Pinot Noir.
Grilled Pork Loin with Roasted Harvest Vegetables
Recipe Type:
Entree
Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Servings:
6
Ingredients
- (1) 3-4lb boneless pork loin
- 1 tbsp grapeseed oil
- 3 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 cup organic farro
- 3 cups vegetable stock
- 1/2 tsp salt
- 2 cups brussel sprouts, halved
- 1 yellow onion, quartered
- 2-3 plums, sliced
- 1 tsp sea salt
- 1 tsp ground black pepper
Instructions
- Prep the grilled pork loin. In a small mixing bowl, combine the chopped rosemary, oil and minced garlic. Rub mixture all over the pork loin and sprinkle with salt and pepper. Let stand at room temperature for 30 minutes.
- While the pork loin is marinating, rinse and drain farro. Place in a pot and add salt and enough stock to cover (about 3 cups). Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.
- Prepare your grill to medium-high heat, approximately 400-425°F. Place pork on grill, fat side down, while covered and turn every 10 minutes for about 50-60 minutes until the internal temperature (at the thickest part) reaches 145°F. Remove from grill, let rest for at least 10 minutes before carving and serving.
- During the grill time, prepare the harvest fruits and vegetables. Pre-heat oven to 400° and line a baking sheet with parchment paper. Trim the brussel sprouts and place in a mixing bowl with the onion quarters. Drizzle with olive oil, sea salt and fresh ground pepper. Roast for 45 minutes until crispy.
- Once ready to serve, place a bed farro topped with the grilled pork loin slices and add the roasted brussel sprouts, onion and sliced plums. Garnish with rosemary. Pour a glass of Vintner's Reserve Pinot Noir and enjoy!
Wine Pairing Tips for Pork Tenderloin
Pork tenderloin’s lean texture and subtle flavor make it especially versatile at the table, which also means it pairs beautifully with a range of wines. The key is choosing something that complements the pork without overwhelming it, allowing both the dish and the wine to shine. Wines with bright acidity, moderate body, and layered fruit notes tend to work best, especially when the tenderloin is seasoned simply or served with fruit or herb-driven sides.
For a red option, Kendall-Jackson Vintner’s Reserve Pinot Noir is a natural choice. Its balance of red fruit, gentle tannins, and fresh acidity enhances the pork’s delicate richness while echoing any herbal or fruit elements on the plate. If you prefer white wine, Kendall-Jackson Vintner’s Reserve Chardonnay offers enough weight to stand up to the pork while its vibrant acidity keeps each bite feeling lively and fresh.
No matter which direction you choose, pork tenderloin is one of those dishes that invites you to pour a second glass. Paired with Kendall-Jackson wines, it becomes an effortless way to elevate an everyday meal into something worth lingering over.
