Grilled Pork Tenderloin

Grilled Pork Tenderloin is tender, juicy and delicious with a garlicky lemon dijon marinade, taking you from marinade to the plate in 4 easy steps.

If you’re loving the grill, next time you may want to try our Super Easy Grilled Chicken, or Brown Sugar Grilled Pineapple with some Easy Fruit Salad for the perfect summer side.

Or, if you’re looking for a classic, check out our Brown Sugar Garlic Oven Baked Pork Chops which are fan favorites!

Grilled Pork Tenderloin

GRILLED 
PORK TENDERLOIN 

Grilling pork tenderloin is easy and delicious, and probably a lot easier than you would imagine. Tenderloin is a great main course for feeding a hungry family and, once you’ve prepped the meat for grilling, it is a quick weeknight dinner. Even if this is your first time trying out pork recipes, you’ll be amazed at how simple it is to grill pork tenderloin.

Like most marinades, this one requires some time. Mix together kosher salt, vegetable oil, honey, mustard, minced garlic and black pepper and set them into a plastic bag with the pork, and then kick up your feet and ignore the tenderloin for at least of four hours.

Once it has sat for a while, take the tenderloin and grill it up. The cook time will change depending on how thick the cut of meat is, so keep checking the temperature of the tenderloin to make sure it cooks through.

PORK LOIN VS. PORK TENDERLOIN

What’s the difference between a pork loin and a pork tenderloin? A lot, actually. Loin and tenderloin come from different sections of the pork, and while tenderloin is long and thin, loin is wide enough to be cut down into smaller pieces.

Loin and tenderloin cook at different temperatures, have different cook times and are better suited to different recipes. A good example of a pork loin recipe is our Ultimate Garlic Pork Loin Roast or our Lemon Salt Roasted Pork Loin.

Pork tenderloin is surprisingly versatile, and can be made into everything from sandwiches to our Bacon Wrapped Pork Medallions.

Pork Tenderloin Marinade

SAFE TEMPERATURES FOR PORK TENDERLOIN

The safe internal temperature of pork tenderloin should be between 145 degrees F (63 degrees C) and 160 degrees F (71 degrees C) (according to pork.org).

It is important to use a meat thermometer inserted into the thickest part of the tenderloin to be sure that the meat is safe before serving it.

IS PINK TENDERLOIN SAFE?

A little pink in the very center is okay (pork differs from chicken this way, pink does not necessarily mean pork is undercooked but it always means chicken is), but always make sure that the pork is up to the correct temperature.

If you are worried about the inside of the tenderloin cooking evenly, you can always tent it in aluminum foil for a little while. This will help make sure that the internal temperature catches up to the outside temperature.

What to serve with Grilled Pork Tenderloin?

Grilled Pork Tenderloin is a great summer grilling recipe, best served up with Southern Baked BeansEasy Cole SlawBaked Mac and Cheese and even better topped with Southern Fried Apples.

Whole Grilled Pork Tenderloin

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Grilled Pork Tenderloin

Grilled Pork Tenderloin is tender, juicy and delicious with a garlicky lemon dijon marinade, taking you from marinade to the plate in 4 easy steps.
Yield 6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 whole pork tenderloin (2-3 pounds)
  • 3 cloves garlic , minced
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup low sodium soy sauce
  • 1/4 cup Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 lemon , juiced
  • 2 tablespoons honey

Instructions

  • Place the pork along with the rest of the ingredients into a large ziplock bag together and marinade for at least 4 hours.
  • Prepare the grill for indirect heat and remove the pork from the ziplock and place onto an oiled grill.
  • Grill for 20 to 25 minutes until the middle of the tenderloin is at 145 degrees (using a thermometer)
  • Add the marinade to a small saucepan, bring to a boil and use as sauce when pork is done cooking.

Nutrition

Calories: 204kcal | Carbohydrates: 18g | Protein: 18g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 551mg | Potassium: 390mg | Fiber: 1g | Sugar: 16g | Vitamin C: 10.1mg | Calcium: 18mg | Iron: 1.2mg
Keyword: Grilled Pork Tenderloin

Grilled pork tenderloin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. This has been a family favorite for quite some time now. The marinade makes the pork so tender and juicy!!!! The sauce is the perfect topping! We use this marinade at least 1 time a month!

  1. This is the only marinade I use for grilling pork loin. No other comes close. Thank you very for the recipe.

    1. Thanks for coming back to let me know how much everyone enjoyed it, Mary. I appreciate the 5 star rating.

    1. Light corn syrup would be the best flavor match but in a pinch, you could also use maple syrup or molasses.

  2. This was delicious, tender and so juicy. I added a couple tablespoons of good balsamic in the marinade and let it marinade all day in refrigerator. My hubby – the grill master smoked on the Traeger for an hour. Then he turned up to 300 and grilled for about 45 min until internal temp of 145. I saved the marinade and heated up to serve over the meat. Super yummy and we’ll do again!!

  3. Made this over the weekend. Was fantastic. I marinaded it overnight and it added a lot of flavor. I did it on my charcoal Weber using indirect heat except, first I seared it over the coals then cooked it to 145*.

    1. I usually set mine a little bit higher than medium on my gas grill. I believe that’s around 450-500 degrees surface temperature. Hope this helps!

  4. This looks so yummy! Thanks for the extra tips on how to make sure the pork is cooked completely!

      1. Sabrina, I was wondering since your tenderloin is pictured on a grill pan, is it your suggestion that it should not be grilled directly on the rack with indirect heat or is that a photo from a stovetop searing and oven finish preparation? And, by the way, I feel as if I’m asking my sister a question because her name is Sabrina also ??.

          1. Thanks for the response. I was curious because of wanting to try both methods, stovetop as well as the grill. Good to know that both work well! And sorry about the question marks following my comment about the name you share with my sister…..my smiley face emojis converted after I posted.

  5. Wow! This is everything a gourmet meal should be, and then some! Can’t wait to serve this to my family; they will be so impressed!

  6. I sent this recipe to my cooking-challenged daughter who has no grill. I told her to follow the recipe, except to place the pork loin on a bed of onions in a baking pan, and cook at 325F until done.

    And I plan to make this myself, on the grill, soon.

    I happened upon this site last week and after perusing it, signed up for the newsletter. All your recipes look tasty, sensible and well thought out, and fairly easy to prepare.

    Thanks for the great site, Sabrina.

    I also recommended to daughter to sign up.

    1. Thank you so much, Edwin. I’m so glad you found the site too and I appreciate you sharing it with your daughter.

      1. I made this dish last night, I cooked two tenderloins, and the marinade is wonderful and it reduces to a great sauce.

        Thanks again for a great recipe.

    2. Hi Sabrina, I’m looking forward to trying your recipe!
      I think you forgot to include the measurement for honey in the marinade ingredients. Thanks!!

      1. Thanks so much for catching that. You’ll want to use 2 tablespoons in this recipe. I’ve edited the recipe card to include it now. 🙂

        1. You have so many wonderful recipes for pork loin in the oven or tenderloin on the grill. Do you have any recommendations for cooking pork tenderloin in the oven? Thanks!