Grilled Pork Tenderloin
Grilled Pork Tenderloin is a summertime staple! This easy recipe features our favorite pork tenderloin marinade to infuse the meat with flavor.
When it’s grilling season, we take every opportunity to cook dinner outside on the grill. This grilled pork tenderloin recipe is one of our favorite grilling recipes. Not only is it incredibly simple to make, but it makes a truly impressive meal, worthy of serving to company or enjoying alfresco as a quick weeknight dinner. The pork is marinated in a delicious Pork Tenderloin Marinade, made with soy sauce, lemon juice, brown sugar and a generous amount of garlic to make the flavors pop. This Pork Rub would be a fantastic alternative seasoning if you prefer a dry rub over a marinade.
Grilling the pork creates a mouthwatering caramelized crust on the outside, while keeping the center juicy and tender. Fire up the grill, this grilled pork tenderloin recipe is one you’ll want to make all summer long.
Grilled Pork Tenderloin Recipe Ingredients
The Best Pork Tenderloin Marinade
This pork tenderloin recipe starts with a flavorful marinade. Like my Pork Chop Marinade, not only does the marinade add flavor but it also tenderizes the pork.
- Olive Oil: Helps to transfer the flavors of the other ingredients to the pork and prevents the meat from sticking to the grill.
- Soy Sauce: One of my favorite flavor-packed marinade ingredients! I recommend using a low sodium soy sauce.
- Lemon Juice: Brightens up the flavors and helps to tenderize the meat.
- Brown Sugar: Adds a touch of sweetness and helps the marinade to caramelize on the pork as it cooks. You can substitute honey, or omit the sweetener if you prefer a sugar-free recipe.
- Dijon Mustard: Brings so much flavor! You’ll love the subtle tanginess that it brings to the marinade.
- Garlic: For that irreplaceable fresh garlic flavor.
- Dried Oregano: Italian seasoning also works well here.
- Salt and Pepper: To make all of the flavors pop.
Pork Tenderloin vs. Pork Loin
This recipe calls for a pork tenderloin, which is different from a pork loin. A pork tenderloin is a long, thin cut of meat that is especially tender after cooking. A pork loin is wider and larger, takes longer to cook through, and, while delicious, is not as tender after cooking. Be sure to buy a 1 to 1.5 pound pork tenderloin for this recipe.
How to Grill Pork Tenderloin
Grilling pork tenderloin is so easy! Here’s an overview of the recipe steps:
- Whisk together the marinade ingredients. Reserve 2 tablespoons of the marinade in a separate small dish to brush on the pork partway through cooking.
- Trim any silver skin off of the pork tenderloin. Place the pork in a large zip-top bag, pour the marinade in the bag, and seal. Squish the bag a bit to make sure all of the meat is coated in the marinade.
- Marinate in the refrigerator for at least 1 hour and up to 12 hours.
- Heat an outdoor gas grill or charcoal grill to medium heat. Grill the tenderloin over medium heat with the grill closed for 15-25 minutes, turning every few minutes, until the center of the pork reaches 145° F. When the pork is almost done, brush it with the reserved marinade.
- Let the meat rest for 5-10 minutes on a clean plate or cutting board, then slice and serve.
How to Tell When Pork is Done
How long it takes for a pork tenderloin to cook through on the grill will depend on its size and the temperature of your grill. The best way to tell when it is done is to use an instant read thermometer to test the internal temperature of the meat. According to the USDA, whole cuts of pork should be cooked to 145° F and then allowed to rest for at least 3 minutes before serving. Cooking the pork tenderloin to 145 degrees will ensure that it is tender and juicy. Pork may look a little pink in the center at this temperature.
Recipe Tips
- Grill pork tenderloin over medium heat, not hotter, or the outside may burn before the center is cooked through.
- Try not to overcook the pork. Cook it to 145° F for the juiciest result.
- Let the meat rest for 5-10 minutes before slicing. This rest time allows the juices to redistribute throughout the meat. The internal temperature of the pork will also rise a few degrees while it rests, due to carryover cooking.
What to Serve with Pork Tenderloin
To round out your meal, try one of these delicious side dish combinations:
- Zucchini Casserole and Honey Roasted Sweet Potatoes
- Cucumber Tomato Salad and Drop Biscuits
- Corn on the Cob and Potato Salad
More Favorite Grilling Recipes
- How to Grill Steak
- Grilled Pork Chops
- Grilled Vegetables
- Grilled Asparagus
- Grilled Chicken Recipe
- Easy Grilled Chicken Thighs
Sophisticated yet delightfully easy to make, this grilled pork tenderloin recipe will wow everyone at the table. Not grilling season where you live? Try this Baked Pork Tenderloin Recipe.
Grilled Pork Tenderloin
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons low sodium soy sauce
- 3 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 6 cloves garlic, minced
- 1 teaspoon dried oregano, or Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound pork tenderloin
Instructions
- In a small bowl, whisk together the olive oil, soy sauce, lemon juice, brown sugar, Dijon mustard, garlic, dried oregano, salt and pepper until well combined. Reserve 2 tablespoons of the marinade in a separate small dish to brush on the pork partway through cooking.
- Trim any silver skin off of the pork tenderloin. Place the pork in a large zip-top plastic bag. Pour the marinade into the bag with the pork and seal.
- Marinate in the refrigerator for at least 1 hour and up to 12 hours.
- When you are ready to grill the pork, heat grill to medium heat. Place the pork tenderloin on the grill and discard any used marinade. Grill over medium heat with the grill closed for 15-25 minutes, turning every few minutes, until the center of the tenderloin reaches 145° F. The cook time will depend on the size/thickness of the tenderloin. When the pork is almost cooked through, brush with the reserved 2 tablespoons of marinade.
- Let pork rest for 5-10 minutes on a clean plate or cutting board before slicing and serving.
Thanks for the recipe and the proper guide!