Grilled Pork Tenderloin

This grilled pork tenderloin recipe features a mouthwatering marinade that keeps the pork juicy and packed with flavor.

Prep Time10

Cook Time18

Marinating Time1

Total Time1 28

Course: Main Course

Cuisine: American

Servings:

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.

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.