This grilled pork tenderloin recipe produces an elegant and easy main that’s ready in 30 minutes
When you know how to grill pork tenderloin, it will be one of your favorite summer BBQ go-tos. With just a few seasonings and some grill time, each bite is filled with juicy pork perfection.
Holly’s Top Recipe Highlights
- Flavor: Sweet and savory marinated pork tenderloin is a delicious reason to fire up the grill.
- Recommended Tools: A meat thermometer is a helpful tool for gauging the proper doneness of pork tenderloin. Tenderloin is very lean, and overcooking is common.
- Make Ahead: Pork tenderloin is great to use hot or cold in recipes all week long.
- Serving Suggestions: Keep the grill going and add a grilled vegetable salad or some grilled mushrooms.
Ingredient Lineup
- Pork Tenderloin: Look for a pork tenderloin about 2” wide and up to 14” long. This is different from a pork loin, which is about 4” in diameter.
- Marinade: This marinade is made with basic pantry ingredients, and they can be adjusted to use what’s on hand. Acids like soy sauce and lemon juice are needed to tenderize the meat so the seasonings can be absorbed.
- Tenderloin Twists: Season pork tenderloin to match the menu. Try a simple garlic herb blend or a zesty southwestern blend.
How to Grill Pork Tenderloin
- Remove the silverskin and any fat from the tenderloin, if needed.
- Whisk the marinade ingredients, and add pork to the marinade.
- Marinate pork tenderloin (full recipe below). Grill.
- Brush with optional glaze.
- Remove pork from the grill and allow to rest before slicing.
Secrets to Sizzling Success
- Longer isn’t always better for marinating pork tenderloin, the maximum time should be up to 4 hours.
- Always discard the marinade that was used to marinate raw meat.
- Brush tenderloin with sugar-free jam or jelly in the last 5 minutes of cooking to make a quick glaze.
- Remove tenderloin from the grill at 140°F. As it rests, it will reach the ideal temperature for pork at 145°F.
- Always let meat rest about 5 minutes once it’s removed from the heat source. This allows the juices to recirculate back into the meat.
How to Save & How to Savor Later
Keep leftover grilled pork tenderloin in a covered container in the refrigerator for up to 4 days. Enjoy it cold in sandwiches, salads, soups, or reheat portions in the microwave. To freeze leftovers, layer slices between sheets of parchment paper and transfer them to a zippered bag. Freeze for up to one month and thaw in the refrigerator.
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Grilled Pork Tenderloin
Equipment
Ingredients
- 1 pound pork tenderloin
Marinade
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon brown sugar substitute
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt or to taste
- ¼ yellow onion sliced
- 2 teaspoons sugar-free apricot jam optional, for added glaze
Instructions
- Remove the silverskin and any fat from the pork tenderloin.
- In a medium bowl or zip-top bag, whisk together soy sauce, lemon juice, oil, brown sugar substitute, Dijon mustard, black pepper, thyme, and salt. Add the onion and stir to coat.
- Add the pork tenderloin to the bowl or bag, coating well with the marinade. Seal and refrigerate for at least 1 hour (up to 4 hours for more flavor).
- Heat the grill to medium-high. Turn on burners on one side of the grill only, leaving the other side off for indirect heat.
- Remove the tenderloin from the marinade and let the excess drip off. Discard any remaining marinade.
- Place the pork tenderloin over the lit burners and grill each side for 2 to 3 minutes until lightly charred.
- Move the pork to the cooler side of the grill. Close the lid and cook for 16 to 19 minutes, flipping halfway through, or until the internal temperature reaches 140°F.
- Optional: brush with sugar-free jam during the last 5 minutes of cooking for a sticky glaze.
- Remove from the grill and let rest for 5 minutes before slicing.
Notes
- Remove the tenderloin from the grill once it hits 140°F. As it rests, the temperature will rise to the ideal 145°F for perfectly cooked pork.
- Be sure to let the meat rest for about 5 minutes after cooking. This step allows the juices to evenly redistribute, ensuring a juicy and flavorful bite every time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I’m questioning the servings amount, it says for 6 servings for i pound of tenderloin, is the correct ??
Hi Donna, the nutritional information has been updated. The average serving size for pork tenderloin is 3-4 ounces per person. So a one pound tenderloin should comfortably feed 4 people.