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A simple marinade of olive oil, garlic, lemon, and herbs makes for a flavorful and juicy grilled pork tenderloin! With just 10 minutes of prep and about 15 minutes on the grill, this is an easy, healthy, family-friendly dinner.
Table of Contents
- The Difference Between Pork Loin and Pork Tenderloin
- The Pork Tenderloin Marinade
- Ingredients for the Marinated Pork Tenderloin
- How to Grill Pork Tenderloin
- How to Make Pork Tenderloin Juicy
- What to Serve with Grilled Pork Tenderloin.
- Preparation and Storage Tips
- Recipe Variations
- Tips for Grilling Pork Tenderloin
- Grilled Pork Tenderloin Recipe
If you love pork tenderloin as much as we do, be sure to try this honey dijon roasted pork tenderloin, a Dutch oven pork tenderloin with gravy, this 4-ingredient bacon-wrapped pork tenderloin, and this Crock Pot pork tenderloin, too!
Pork tenderloin is a staple in so many of our kitchens because it’s an affordable, lean cut of meat that’s a nice alternative to chicken. This bbq pork tenderloin is a nice option when you’re looking for a sweet and zesty meal, this 4-ingredient bacon-wrapped tenderloin is delicious when you want something rich and smoky, and this pork tenderloin with apples is a lovely oven-baked choice for cooler autumn months. In the heat of summer, however, nothing beats this light and fresh marinated grilled pork tenderloin!
The Difference Between Pork Loin and Pork Tenderloin
Pork tenderloin, a smaller cut that generally weighs about 1 pound, is not cut from the same part of the animal as the larger pork loin. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin lends itself well to slower roasting or grilling techniques. For more details about these two different cuts of meat, check out this article.
Today, we’re focused only on the pork tenderloin. This recipe calls for a single tenderloin; however, you can easily scale the ingredients (doubling or tripling the marinade) to cook more than one tenderloin at a time. This is also a great pork loin marinade; however, the grilling directions for that cut of meat are different.
The Pork Tenderloin Marinade
While tenderloin doesn’t need a marinade to be tender, a marinade is still a great way to infuse the meat with flavor and to keep it extra juicy on the grill. This particular marinade is especially quick and easy, as it only requires a handful of pantry staples. Fresh herbs are ideal when they’re in season and readily available, but dried herbs also work well.
The simple combination of olive oil, garlic, herbs, and lemon keeps the flavors light and fresh, and allows the natural taste of the pork to shine through. This pork tenderloin recipe is the perfect summertime meal when you want delicious flavor that won’t weigh you down — without too much effort!
Ingredients for the Marinated Pork Tenderloin
This is just a quick overview of the ingredients that you’ll need for our favorite grilled pork tenderloin recipe. As always, specific measurements and step-by-step grilling instructions are included in the printable recipe box at the bottom of the post.
- Pork tenderloin: a smaller cut of pork that generally weighs about 1 pound. This is not cut from the same part of the animal as the larger pork loin. I use one pork tenderloin in this recipe, but you can double the ingredients if you need to feed a larger family.
- Extra virgin olive oil: the fat that helps transfer fat-soluble flavors onto the meat and also helps the meat retain moisture.
- Garlic: for savory flavor.
- Light brown sugar: adds just a hint of sweetness to the dish, which nicely balances the savory ingredients. You can omit the brown sugar if you like.
- Thyme, rosemary, oregano, and chives: use fresh herbs when they’re available. Dried herbs from the pantry are great, too!
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
- Fresh lemon juice and lemon zest: for a bright, acidic note that also helps to tenderize the meat.
How to Grill Pork Tenderloin
Grilling pork tenderloin is so easy — whether you’re on an outdoor grill or using an indoor grill pan in the kitchen! I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Combine the pork and marinade in a large Ziploc bag.
- Seal the bag and refrigerate for at least 1 hour.
- Remove the pork from the marinade.
- Grill for 15-18 minutes.
How to Make Pork Tenderloin Juicy
Not overcooking the meat is the key to preventing the pork tenderloin from drying out. Since this particular cut of meat is already very tender and lean, it does best when cooked quickly at a relatively high temperature (by contrast, a tougher, fattier cut like a pork shoulder does best when cooked low and slow).
If you grill or roast a tenderloin at a low temperature for too long, you risk drying out the meat, resulting in a tougher, chewier texture. For a juicy pork tenderloin, you’re looking for a medium finish (about 145°F).
Pork Temperatures
Total grilling time will vary depending on the size, thickness, and temperature of your pork, and on your individual grill. As a result, I always recommend using a meat thermometer to know when your pork is done. The tenderloin is ready to come off of the grill when it reaches an internal temperature of 140-145°F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).
Anywhere between 140°F and 160°F is fine; however, cooking it more towards medium (145°F) will produce juicier pork. Always rest the meat for at least 5 minutes before slicing and serving.
What color is cooked pork tenderloin?
According to the National Pork Board, it’s perfectly safe to consume medium pork (that’s cooked to about 145°F). At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest!
What to Serve with Grilled Pork Tenderloin.
Here are some of our favorite sides to pair with marinated grilled pork tenderloin:
- Coleslaw or Vinegar Coleslaw
- Wedge Salad with Buttermilk Ranch Dressing, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Hoe Cakes
- Baked Potato Wedges, Twice Baked Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, Baked Potatoes, or Easy Potato Salad
- Cast Iron Cornbread, Sour Cream Cornbread, Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread, Broccoli Cornbread, or Cornbread Muffins
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- 3-Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, or Cheddar Biscuits with Chives and Bacon
- Rice Pilaf or Charleston Red Rice
- Pumpkin Bread or Pumpkin Muffins
- Corn Salad, Jiffy Corn Casserole, Corn on the Cob in the Oven, or Fried Corn
- 3-Ingredient Sour Cream Muffins
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon or Cowboy Baked Beans
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
The Best Wines to Pair with Grilled Pork
Since the grilled meat has a smoky, earthy character, this dish pairs well with wines that have a zippy, refreshing character.
- Pinot Grigio or Pinot Gris
- Zinfandel
- Shiraz or Cabernet-Shiraz
- Rosé
Preparation and Storage Tips
- Marinate the pork for at least 1 hour. Ideally, the pork should sit in the marinade for 2-4 hours, but that’s not always possible. Since the marinade is not too acidic, you can leave the tenderloin in the marinade in the fridge for up to 24 hours.
- Prepare this recipe as a freezer meal by placing the raw tenderloin in a large Ziploc freezer bag with the marinade. Squeeze out all of the air from the bag, and freeze for up to 3 months. When you’re ready to use the pork, place the bag in the refrigerator to thaw overnight before grilling according to the recipe instructions.
- Store leftover grilled pork tenderloin in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. The leftovers are great on pork tenderloin sandwiches!
- How to Reheat: Place the pork on a sheet pan and warm in a 325°F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of pork in the microwave for 1-2 minutes.
Recipe Variations
- Any herbs will work in this recipe, so feel free to use those that you like best. For instance, swap out the chives or oregano and use basil instead. You could even just replace all of the herbs with 2 ½ teaspoons of dried Italian seasoning.
- If you don’t have fresh lemons on hand, use bottled lemon juice and omit the lemon zest. No lemon juice? Pick a different acid, such as orange juice or vinegar.
- Add Dijon mustard to the marinade for a zippy kick of flavor.
- Swap out the brown sugar and use maple syrup or honey. If using maple syrup or honey, you can decrease the amount since those ingredients are a bit sweeter than brown sugar.
- Use the same marinade for a pork loin. The larger cut of meat will require much more time on the grill. You can follow these cooking instructions.
- This marinade is also delicious with grilled chicken breast or chicken thighs!
Tips for Grilling Pork Tenderloin
- Trim large amounts of silver skin and excess fat from the pork before adding it to the bag with the marinade.
- Total grilling time will vary depending on the size, thickness, and temperature of your pork and grill. As a result, I always recommend using a meat thermometer to know when your pork is done. The tenderloin is ready to come off the grill when it reaches an internal temperature of 140-145°F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).
- A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-3 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and cooking two tenderloins side-by-side on the grill.
- If grilling the pork inside on a grill pan instead of outside on a gas grill or charcoal grill, use a lid or pot to cover the pan while the pork cooks. This traps heat and helps the inside of the meat cook through.
More Popular Pork Tenderloin Recipes to Try
Honey Garlic Dijon Pork Tenderloin Marinade
8 hours hrs 40 minutes mins
Mustard and Brown Sugar Baked Pork Tenderloin
25 minutes mins
Oven Roasted Pork Tenderloin
45 minutes mins
Grilled Pork Tenderloin
Ingredients
- 1 pork tenderloin (about 1 lb. total)
- ¼ cup extra virgin olive oil
- 3 large garlic cloves, minced (about 1 tablespoon total)
- 1 tablespoon light brown sugar
- 1 tablespoon loosely-packed fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary or ½ teaspoon dried rosemary
- 1 teaspoon fresh oregano or ½ teaspoon dried oregano
- 1 teaspoon fresh chives or ½ teaspoon dried chives
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Zest and juice from ½ of a lemon
Instructions
- Place pork in a 1-gallon Ziploc bag. Add the remaining ingredients, seal the bag, and massage gently until everything is combined and the pork is evenly coated. Place the Ziploc bag in a bowl in the refrigerator (the bowl prevents leakage); marinate for at least 1 hour or overnight.
- When ready to grill, remove the pork from the marinade. Discard marinade. Let the pork sit at room temperature while you prepare the grill.
- Preheat a grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
- Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145°F.
- Remove the pork to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.
Notes
-
- Any herbs will work in this recipe, so feel free to use those that you like best. For instance, swap out the chives or oregano and use basil instead. You could even just replace all of the herbs with 2 ½ teaspoons of dried Italian seasoning.
-
- If you don’t have fresh lemons on hand, use bottled lemon juice and omit the lemon zest. No lemon juice? Pick a different acid, such as orange juice or vinegar.
-
- Add Dijon mustard to the marinade for a zippy kick of flavor.
-
- Swap out the brown sugar and use maple syrup or honey. If using maple syrup or honey, decrease the amount since those ingredients are a bit sweeter than brown sugar.
-
- Use the same marinade for a pork loin. The larger cut of meat will require much more time on the grill. You can follow these cooking instructions.
-
- This marinade is also delicious with grilled chicken breast or chicken thighs!
- Trim large amounts of silver skin and excess fat from the pork before adding it to the bag with the marinade.
-
- A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-3 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and cooking two tenderloins side-by-side on the grill.
- Total grilling time will vary depending on the size, thickness, and temperature of your pork and grill. As a result, I always recommend using a meat thermometer to know when your pork is done. The tenderloin is ready to come off the grill when it reaches an internal temperature of 140-145°F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).
