Grilled Pork Tenderloin

Mia turned one. January 2023. The birthday party at Angela's house — small, family, the first birthday that Lourdes has orchestrated in person (the twins' first birthday was observed via FaceTime and lumpia shipment). Lourdes made pancit for long life — the noodles extra long, the tradition. I made lechon kawali. James made the cake (chocolate, three layers, structurally sound — the engineer's cake). Mia ate the cake with both fists, the frosting on her face, on her hair, on the high chair, on the cat. The everywhere-ness of the frosting was the celebration.

I held Mia and she said "Ate" — or something that sounded like "Ate," the Tagalog for big sister, the word that Lourdes has been teaching her, the word that is my name in the family language. She said it looking at me, or possibly looking at the lechon kawali behind me, the distinction unclear, the love clear regardless. She said "Ate" and I held her and the holding was the year — one year of this baby, one year of watching Angela become a mother, one year of the Santos family adding another link to the chain.

The MSN program started this week. First class — nursing theory. I sat in the online lecture and took notes and the note-taking felt familiar and strange simultaneously — familiar because learning is always learning, strange because the last time I was a student I was twenty-two and unbroken and now I am thirty-three and rebuilt and the rebuilding is the qualification, the PTSD is the credential, the floor is the foundation of the teaching I'm training to do.

The lechon kawali I made for Mia’s birthday was my love language that day — crispy and loud and unambiguous, the way celebrations should be. When I’m not deep-frying a whole slab of pork belly for a crowd, this grilled pork tenderloin is the version I reach for: same spirit of putting something worthy on the table, same intention of feeding people you’d hold a baby for. It’s the kind of dish that travels well between milestones — a first birthday, a first week of graduate school, any day that deserves a real dinner.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

1 1/2 lbs pork tenderloin, trimmed of silverskin
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
Fresh parsley, chopped, for garnish

Instructions

Make the marinade. In a small bowl, whisk together olive oil, minced garlic, soy sauce, Dijon mustard, honey, smoked paprika, black pepper, salt, and thyme until fully combined.
Marinate the pork. Place the tenderloin in a zip-top bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking.
Grill the tenderloin. Remove the pork from the marinade and place it on the grill. Cook for 20—25 minutes, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F.
Rest before slicing. Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 5—10 minutes — this keeps the juices in the meat, not on the board.
Slice and serve. Cut into 1/2-inch medallions, arrange on a platter, and garnish with fresh parsley. Serve alongside rice, roasted vegetables, or whatever the table calls for.

Nutrition (per serving)

Grilled Pork Tenderloin — The Dish I Brought to Mia’s First Birthday