Grilled pork tenderloin is a deliciously easy dinner.
Pork tenderloin is marinated in a flavorful sweet and savory marinade and then grilled until tender and juicy.
- The marinade is versatile and easy to make with ingredients you have on hand.
- It has a perfect blend of sweet and savory, and it caramelizes beautifully.
- Grilled pork tenderloin is quick to cook.
- The method below results in pork so tender you can almost cut it with a fork.
Ingredients for Grilled Pork Tenderloin
- Pork tenderloin– This recipe uses pork tenderloin – not pork loin. A pork tenderloin is long and thin piece of pork, about 7 to 8 inches and 2 inches in diameter. Frozen tenderloins should be thawed.
- Soy sauce – adds salt & a savory flavor
- Lemon juice – the acidity tenderizes the meat. Substitute with red wine vinegar or apple cider vinegar.
- Brown sugar – adds a bit of sweetness and helps with caramelization. It can be replaced with honey or maple syrup.
- Onion, salt, pepper & thyme – seasoning and flavor.
Variations
You can change the seasonings or add extra spices or herbs. A sprinkle of garlic powder or a tablespoon of Dijon mustard are favorite additions.
How to Grill Pork Tenderloin
- Marinate: Combine the pork and marinade in a bowl or freezer bag for up to 4 hours.
- Grill: Grill the pork according to the recipe below until it reaches 140°F.
- Rest: Allow the pork to rest for 5 to 10 minutes, it will continue to rise in temperature and reach 145°F.
Other Cooking Methods: Pork tenderloin can be cooked in the air fryer or roasted in the oven.
Serve this pork tenderloin recipe with roasted potatoes, grilled veggies or corn on the cob, and a fresh salad.
Tips for Juicy Pork Tenderloin
- Don’t marinate too long: Don’t marinate the pork tenderloin longer than 4 hours, the lemon juice will break down the meat and make it mushy. Marinate in the refrigerator.
- Don’t overcook: Pork tenderloin is a very lean cut of meat. For tender pork, ensure it doesn’t overcook. Use a meat thermometer for the best results.
- Cooking method: Searing first adds color and flavor and then transferring the pork tenderloin to indirect heat allows it to cook through without burning the outside.
- Internal temperature: Remove it from the grill at 140°F, it will continue to cook as it rests to reach a final temperature of 145°F.
- Rest before serving: Rest the meat for at least 5 minutes before slicing.
More Ways to Make Pork Tenderloin
Pork tenderloin is lean and incredibly tender and delicious. It can be cooked on the grill, in the oven or in the air fryer.
Did you make this Grilled Pork Tenderloin? Leave us a rating and a comment below!
Grilled Pork Tenderloin
Pork tenderloin is marinated & grilled until perfectly tender and juicy!
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Use a small knife to remove silverskin* or fat from the pork tenderloin.
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To make the marinade, combine soy sauce, lemon juice, vegetable oil, brown sugar, black pepper, dried thyme leaves, and salt in a shallow dish or freezer bag. Add the onion and pork tenderloin.
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Cover or seal the container and refrigerate to marinate for at least 30 minutes or up to 4 hours.
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Remove the pork from the fridge at least 15 minutes before cooking. Preheat the grill to medium-high heat (375°F). For indirect cooking on a gas grill, turn the burners on one side while keeping the other side off.
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Remove the pork tenderloin from the marinade, letting excess liquid drip away. Discard the marinade and onions, or if desired, grill the onions separately on a grill mat.
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Place the pork tenderloin over the lit burners and grill each side for 2 to 3 minutes until lightly charred.
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Transfer the pork to the side of the grill opposite the heat and close the lid. Continue to grill using indirect heat for an additional 16 to 19 minutes, flipping halfway through. Cook until the internal temperature reaches 140°F with an instant-read thermometer.
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Remove the pork from the grill and let it rest on a cutting board, loosely tented with foil, for 5 minutes. Slice the pork tenderloin into medallions.
Pork can be (and should be) a little bit pink inside. Remove it from the grill at 140°F, and it will rise to 145°F as it rests. Rest at least 5 minutes before serving.
Calories: 269 | Carbohydrates: 9g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 976mg | Potassium: 626mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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