My New Favorite Grilled Pork Tenderloin
Consider this your friendly nudge to grill pork tenderloin more often. It’s a cut that deserves more attention: lean, quick to cook, budget-friendly, and ideal for feeding a group. When grilled properly it stays tender and juicy while developing those caramelized, slightly charred edges we all love.
This summer I’ve been testing marinades, and this blend of olive oil, soy sauce, Dijon, honey (or maple syrup), citrus juice, garlic and smoked paprika has become a go-to. It balances savory, tangy, garlicky, lightly smoky and subtly sweet notes in a simple, approachable way. Finish with flaky sea salt and a squeeze of lemon or lime if you like, then slice and serve on a platter for casual weeknights or a relaxed dinner on the patio.
Let’s fire up the grill and make a flavorful, easy weeknight dinner: grilled pork tenderloin that’s quick to prep and big on taste.
Recipe Tips
A few simple techniques make a big difference in keeping pork tenderloin juicy and flavorful:
- Use pork tenderloin, not pork loin. They sound similar but are very different. Tenderloin is long and narrow and cooks quickly; pork loin is larger and requires a different method and longer cook time.
- Trim the silver skin. Most tenderloins have a thin silvery membrane on one side that can be chewy. Slide a knife under it and remove it before marinating.
- Don’t over-marinate. Thirty minutes is enough to flavor the pork; up to 8 hours is fine. Longer than that, especially with citrus in the marinade, can start to alter the meat’s texture.
- Preheat the grill fully. Medium-high heat (about 400°F) gives a nice brown crust while keeping the interior juicy.
- Turn the pork frequently. Turn every 3 to 4 minutes so all sides brown evenly without burning one side.
- Use an instant-read thermometer. Cook to an internal temperature of 145°F at the thickest part, then remove from heat and rest. This prevents overcooking.
- Rest before slicing. Let the meat rest 5 to 10 minutes so the juices redistribute. This small step improves tenderness noticeably.
- Slice against the grain. Cutting across the muscle fibers makes each slice feel more tender in your mouth.
Variations You Can Try
The marinade is flexible—adjust it to match your menu or mood:
- Add fresh herbs. Stir chopped rosemary, thyme, oregano, cilantro, or parsley into the marinade for a bright herbaceous note.
- Make it spicier. Add crushed red pepper flakes, cayenne, sriracha, chili garlic sauce, or harissa for heat.
- Swap the citrus. Try orange juice instead of lemon or lime for a sweeter, milder citrus flavor.
- Make it sweeter. Add an extra tablespoon of honey or maple syrup for a more caramelized finish.
- Add smoky heat. Substitute chipotle powder for smoked paprika or spoon in some adobo sauce for a smoky, spicy kick.
- Finish with a sauce. Serve sliced pork with chimichurri, tzatziki, pineapple salsa, green goddess dressing, or a simple garlic-yogurt sauce to complement the flavors.
FAQ
Cook pork tenderloin to an internal temperature of 145°F measured at the thickest part. A slight blush of pink in the center is normal and helps keep the meat juicy.
Yes. Sear the tenderloin in an oven-safe skillet over medium-high heat, then transfer to a 400°F oven until it reaches 145°F. A grill pan also works well.
Absolutely. The marinade works with chicken, shrimp, salmon, steak, or tofu. Adjust marinating and cooking times for different proteins.
What To Serve With Pork Tenderloin
Easy Grilled Veggies
The BEST Mashed Potatoes
Caesar Salad
Favorite Fruit Salad
Grilled Pork Tenderloin
Ingredients
- 2 pork tenderloins, about 2 pounds total
- 1/3 cup olive oil
- 1/3 cup low-sodium soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup
- 2 tablespoons freshly-squeezed lemon juice or lime juice
- 4 large cloves garlic, pressed or finely minced
- 1 teaspoon fine sea salt
- 1 teaspoon freshly-ground black pepper
- 1 teaspoon smoked paprika
- flaky sea salt, for topping
Instructions
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Make the marinade. In a medium bowl, whisk together the olive oil, soy sauce, Dijon mustard, honey (or maple), lemon or lime juice, garlic, fine sea salt, black pepper and smoked paprika until well combined.
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Marinate the pork. Place the pork tenderloins in a large zip-top bag or shallow dish. Pour the marinade over the meat and turn to coat. Seal or cover and refrigerate for at least 30 minutes, up to 8 hours.
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Heat the grill. Preheat the grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
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Grill the pork. Remove the tenderloins from the marinade, letting excess drip off, and discard the leftover marinade. Place the pork on the grill and cook for 12–16 minutes total, turning every 3–4 minutes so all sides brown evenly. Grill until the thickest part reaches 145°F.
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Rest and serve. Transfer the pork to a cutting board and let rest 5–10 minutes. Slice against the grain, sprinkle with flaky sea salt, and serve warm.
Did you make this?
Tell others how it turned out in the comments below and share any tweaks you tried.