Recipe Overview
Why you’ll love it: Grilled pork tenderloin is juicy, full of flavor, and impressive enough for guests while still simple enough for a weeknight dinner. A balanced sweet-and-savory marinade and a few straightforward tips ensure a tender result every time.
How long it takes: 1 hour, 10 minutes
Equipment you’ll need: grill, zip-top bag or shallow dish, small bowl or liquid measuring cup
Servings: 4
This One Is in My Summer Rotation
If you want something a little different from burgers and brats, pork tenderloin on the grill feels special yet is easy to make. The method is one I return to each summer when tenderloins are in season or on sale. It’s a great alternative to kabobs and other quick pork preparations.
Pick up a tenderloin when it’s affordable and try this marinade-driven recipe—you’ll find it reliably tender and flavorful.
What sets this apart:
- Juicy, tender results: The combination of a thoughtful marinade and bringing the meat to room temperature helps it cook evenly and stay moist.
- Pantry-friendly marinade: Simple ingredients—olive oil, Dijon, soy sauce, brown sugar, vinegar, garlic, and herbs—create layers of savory, tangy, and sweet flavor without fuss.
- Easy to scale: The marinade is easy to double if you want to grill two tenderloins for a larger group.
Ingredient Notes
This recipe has two parts: the pork and the marinade. A few notes to help you shop and prepare:
- Pork tenderloin: Choose a single tenderloin around 1 to 1¼ pounds to feed 3–4 people. Look for plain, unseasoned tenderloin so the marinade can do the work. If you find two tenderloins in a package, you can double the marinade and grill both.
- Marinade: Olive oil keeps the lean meat moist. Soy sauce and Dijon add umami and tang, brown sugar gives sweetness and caramelization, apple cider vinegar brightens, and garlic, Italian seasoning, salt, and pepper round out the profile.
How to Make Grilled Pork Tenderloin
Make the marinade. In a small bowl or liquid measuring cup, whisk together the olive oil, soy sauce, Dijon mustard, brown sugar, apple cider vinegar, minced garlic, Italian seasoning, kosher salt, and coarse black pepper until smooth.
Marinate. Add the pork tenderloin to a large zip-top bag or a shallow dish and pour in the marinade so the meat is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 8 hours. A bag often gives the best contact between meat and marinade; place the bag in a dish to catch any possible leaks.
Recipe Tip
Don’t over-marinate. Keep the marinating time under 8 hours. Extended marinating can alter the meat’s texture as the acids and enzymes begin to break down proteins.
Prepare for grilling. Remove the pork from the refrigerator 15 to 30 minutes before cooking so it cooks more evenly. Preheat the grill to medium-high (about 400–450°F) and clean and lightly oil the grates.
Grill. Take the pork from the marinade and let excess drip off; discard the used marinade. Grill the tenderloin for 15–20 minutes, turning every 4–5 minutes so all sides develop good char and grill marks, and cook until the internal temperature reaches 140–145°F.
Rest and slice. Transfer the pork to a clean plate, tent loosely with foil, and rest 5–10 minutes so the juices redistribute. Slice into roughly 1-inch pieces and serve.
What to Serve With Grilled Pork Tenderloin
- Grilled sides: While the grill is hot, char some Brussels sprouts, zucchini, or mixed vegetables. Simple grilled veggies are quick and pair perfectly with pork.
- Salads: Cold deli-style salads are convenient when entertaining. Try a dill potato salad, cucumber and tomato salad, or a crisp pea or carrot salad for contrast.
- Potatoes: Roasted Parmesan potatoes, air-fryer baked potatoes, or a simple mashed potato will round out the plate for a comforting meal.
Leftover Love
Leftover grilled pork tenderloin is excellent cold in sandwiches or gently reheated and sliced for salads and bowls. It maintains good texture when stored properly.
Storage & Reheating
Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Because pork tenderloin is lean, freezing and reheating can dry it out, so refrigeration is preferable.
Reheat: Warm gently in a skillet over low heat with a splash of water or broth, or microwave at low power in short intervals to avoid drying.
More Pork Tenderloin Recipes
Spice Rubbed Pork Tenderloin Recipe
Bacon Wrapped Pork Tenderloin
Mediterranean Pork Tenderloin Sheet Pan Dinner
Pork Medallions with Lemon Garlic Sauce
Grilled Pork Tenderloin
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
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Whisk together 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 2 cloves minced garlic, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon coarse ground black pepper until combined.
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Place the pork tenderloin in a large zip-top bag or shallow dish. Pour the marinade over the meat, turn to coat evenly, and refrigerate for at least 30 minutes or up to 8 hours.
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Remove the pork from the refrigerator 15–30 minutes before grilling so it loses its chill and cooks more evenly.
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Preheat the grill to medium-high heat (about 400–450°F). Clean and oil the grates to prevent sticking.
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Remove the pork from the marinade, letting excess drip off, and discard the used marinade. Grill the tenderloin 15–20 minutes, turning every 4–5 minutes so all sides brown and the internal temperature reaches 140–145°F.
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Transfer the pork to a clean plate, tent loosely with foil, and let rest 5–10 minutes. This resting time allows the internal temperature to rise slightly and the juices to settle.
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Slice the tenderloin into approximately 1-inch slices with a sharp knife and serve warm.
Notes
- Pork: Buy plain, unseasoned tenderloins. Adjust cook time for slightly larger or smaller cuts.
- Pro tip: Letting the pork warm up for 15–30 minutes before grilling helps it cook through evenly. If your kitchen is very warm, 15 minutes is sufficient; if it’s cooler, aim for 30 minutes.
- Yield: A 1¼-pound tenderloin serves four people with about four 5-ounce portions, depending on slice thickness. Nutrition is calculated for a 1¼-pound tenderloin and reflects that most marinade is discarded.
- Double the recipe: If you have two tenderloins, double the marinade and grill both at once.
- Variations: The same marinade works well with pork chops, chicken, or steak—adjust cooking times accordingly.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.