Grilled Pork Tenderloin
Not only is grilled pork tenderloin juicy, flavorful, and perfect entertaining, it’s also easy enough for a weeknight meal! A sweet-and-savory marinade and a few simple tricks guarantee it always turns out tender.
Servings: 4
Ingredients
- 1 pork tenderloin (about 1 to 1¼ pounds)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 2 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Instructions
- In a small bowl or liquid measuring cup, whisk together olive oil, soy sauce, Dijon, brown sugar, vinegar, garlic, Italian seasoning, salt, and pepper.1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 2 cloves garlic, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Place pork tenderloins in a large zip-top bag or shallow dish. Pour the marinade over the pork and turn to coat. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.1 pork tenderloin
- For best results, remove pork from the refrigerator about 15 to 30 minutes before grilling (see note).
- Meanwhile, preheat grill to medium-high heat (about 400 to 450°F). Clean and oil the grates.
- Remove pork from the marinade and let excess drip off (discard the marinade). Grill the pork for 15 to 20 minutes, turning every 4 to 5 minutes, until nicely charred on all sides and the internal temperature reaches 140 to 145°F.
- Transfer the grilled pork to a clean plate, tent with foil, and let rest for 5 to 10 minutes before slicing. The internal temperature will continue to rise slightly.
- Using a sharp serrated knife or carving knife, slice the tenderloin into 1-inch slices, and serve.
Notes
- Pork: Be sure to buy pork tenderloins that are unseasoned and not already marinated. If the tenderloins are slightly smaller or larger, simply adjust the cooking time accordingly.
- Pro tip: Removing the pork from the refrigerator ahead of time allows it to warm up slightly which helps it cook more evenly. If the pork is ice cold all the way through, the outside will get done before the inside does. If the room temperature is very warm, I'd lean more toward 15 minutes. You can preheat the grill in the meantime.
- Yield: A 1 ¼ pound pork tenderloin will yield four 5-ounce servings, 3 to 4 slices each, depending on how thick the slices are. The nutrition information below is calculated for 1 ¼ pounds. Keep in mind that the information is slightly skewed because most of the marinade is discarded and not eaten.
- Double the recipe: Often two pork tenderloins are packaged together. If you'd like to grill both of them at the same time, the marinade recipe can easily be doubled.
- Variations: The marinade is pretty versatile and can be used for pork chops, steak, or chicken.
Nutrition
Serving: 5ounces | Calories: 221kcal | Carbohydrates: 4g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 551mg | Potassium: 594mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 2mg
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