Grilled Pork Tenderloin

Light, healthy, and fresh, this marinated grilled pork tenderloin is the perfect easy summertime meal!

Course Dinner

Cuisine American

Keyword Grilled Pork Tenderloin, marinated grilled pork tenderloin, marinated pork tenderloin, Pork Tenderloin Marinade

Prep Time 10

Cook Time 18

Marinating Time 1

Total Time 1 28

Servings people

Calories 272kcal

Author Blair Lonergan

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.

- 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.

- 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.
- 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.
- 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).