Recipe overview
Why you’ll love it: Grilled pork tenderloin is not only juicy, flavorful and perfect for entertaining, but also easy enough for a weeknight meal. With a sweet and savory marinade and a few simple tricks, it’s always tender.
Time required: 1 hour 10 minutes
Equipment needed: Grill, zip-top bag or shallow dish, small bowl or liquid measuring cup.
Serving size: 4 servings
This is in my summer rotation
I love grilled burgers and brats, but sometimes I just want to break out of that routine. Grilled tenderloin feels special. (Grilled pork kebabs are also a favorite of mine!) This is one recipe I always come back to every summer.
If pork tenderloin is on sale, buy it and try this recipe.
My characteristics are:
Incredibly juicy and tender: The secret is in the marinade, bringing the tenderloin to room temperature so it cooks evenly and quickly on the grill. Pantry marinades that pay big dividends: Combine several pantry staples to create layers of savory, tangy, and sweet flavors. Easy to adjust: If you’re cooking for a large group and want to grill two tenderloins at once, you can double the marinade.
Ingredient memo
This recipe has two components: the pork tenderloin itself and the marinade. Here’s a quick overview:
Pork tenderloin: Look for a tenderloin that weighs about 1 to 1 1/4 pounds, enough to feed 3 to 4 people. Make sure the tenderloin is not seasoned or marinated. It should be a plain tenderloin. Tenderloin may also come in packages of two. You can also easily double the marinade ingredients and grill both fillets at the same time. Marinade: Olive oil helps keep the lean cuts moist, while soy sauce, Dijon mustard, brown sugar, apple cider vinegar, garlic, Italian seasoning, kosher salt, and freshly ground black pepper bring all the flavor.
How to make grilled pork tenderloin
Make the marinade. Combine marinade ingredients in a small bowl or measuring cup.
Marinate. Place pork tenderloin in a ziplock bag or shallow dish. For this recipe, I prefer to use a bag so that the marinade completely covers the pork tenderloin. Add the marinade to the bag and turn it over to coat it. Marinate in the refrigerator for at least 30 minutes and up to 8 hours. (Even if you use a ziplock bag, I recommend placing it inside a dish to prevent leaks. This won’t happen often, but when it does, you’ll be glad you did.)
recipe tips
Do not over marinate. When it comes to marinating time, more is not necessarily better. After 8 hours, the proteins in the meat begin to break down, affecting the texture and turning it mushy.
Prepare the grill. Remove the pork tenderloin from the refrigerator 15 to 30 minutes before you start cooking and let it come to room temperature. Preheat grill to medium-high. Clean and lightly oil the grill grates.
grill. Remove pork from marinade, drain excess water, and discard marinade. Grill for 15 to 20 minutes, turning every 5 minutes, until the tenderloin has nice marks on the outside, is evenly charred, and reaches an internal temperature of 140 to 145 degrees F.
rest. Transfer the grilled pork tenderloin to a plate and wrap with foil. Let the pork rest for 5 to 10 minutes to allow the juices to re-incorporate. Slice into approximately 1-inch slices and serve.
What to serve with grilled pork tenderloin
Use leftover slices of grilled pork tenderloin to make amazing sandwiches! You can heat the pork first or serve it cold.
Refrigerate: Store leftover pork tenderloin in an airtight container in the refrigerator for up to 4 days. For lean cuts like this, avoid frozen leftovers as they can dry out when reheated.
Reheat: To avoid drying out, reheat slowly in a frying pan over low heat or in the microwave.
See more pork tenderloin recipes
In a small bowl or liquid measuring cup, combine olive oil, soy sauce, Dijon, brown sugar, vinegar, garlic, Italian seasoning, salt, and pepper.
1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 2 cloves of garlic, 1/2 teaspoon Italian seasoning 1/2 teaspoon kosher salt, 1/4 teaspoon coarsely ground black pepper
Place pork tenderloin in a large resealable bag or shallow dish. Pour the marinade over the pork to coat it. Marinate in the refrigerator for at least 30 minutes and up to 8 hours.
1 piece of pork tenderloin
For best results, remove pork from the refrigerator approximately 15 to 30 minutes before grilling (see notes).
Meanwhile, preheat the grill to medium-high heat (about 400-450°F). Clean and oil the grill.
Remove pork from marinade and drain excess liquid (discard marinade). Grill pork for 15 to 20 minutes, turning every 4 to 5 minutes, until well charred on all sides and reaches an internal temperature of 140 to 145°F.
Transfer the grilled pork to a clean plate, cover with foil, and let rest for 5 to 10 minutes before slicing. The internal temperature will continue to rise slightly.
Using a sharp serrated knife or chisel, slice the tenderloin into 1-inch slices and serve.
Pork: Be sure to buy pork tenderloin that is unseasoned and not yet marinated. If your tenderloin is slightly smaller or larger, adjust the cooking time accordingly.
Pro tip: Taking the pork out of the fridge ahead of time will help it warm up slightly and cook more evenly. If the pork is completely cold, the outside will be cooked before the inside is cooked. If the room temperature is very warm, you may want to aim for 15 minutes. You can preheat the grill in the meantime.
Yield: 1 1/4 pounds of pork tenderloin yields 3 to 4 5-ounce slices, depending on the thickness of the slices. The nutritional information below is calculated based on 1 1/4 lbs. Please note that most of the marinade is not eaten and is discarded, so the information is slightly biased. Double the recipe: Two pork tenderloins are often packaged together. You can easily double the marinade recipe if you want to grill both at the same time. Variations: The marinade is very versatile and can be used on pork chops, steak, chicken, and more.
Provided by: 5ounce, calorie: 221kcal, carbohydrates: 4g, protein: 30g, fat: 9g, Saturated fat: 2g, Polyunsaturated fats: 1g, Monounsaturated fats: 5g, Trans fat: 0.1g, cholesterol: 92mg, sodium: 551mg, potassium: 594mg, fiber: 0.4g, sugar: 3g, Vitamin A: 11IU, Vitamin C: 0.5mg, calcium: twenty twomg, iron: 2mg
Nutritional information is automatically calculated and should only be used as a rough guide.
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(Tag translation) Brown sugar
