Grilled Pork Tenderloin was a well-intentioned attempt to break out of our weeknight dinner rut. But here’s the thing: when you grill juicy, perfect pork tenderloin, it’s all you crave multiple nights in a row!

perfect grilled pork tenderloin slices on a plate

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A maple-mustard marinade that takes seconds to stir together infuses the pork with robust flavor, tenderizes it, and helps it to maintain juiciness.

With a taste that’s tantalizing, it’s worthy of a dinner party (unless it’s raining, and then you can serve this sassy Stuffed Pork Tenderloin instead).

Pork tenderloin is also FAST.

  • Unlike tougher cuts of pork that need low and slow cooking (like this Slow Cooker Pulled Pork), pork tenderloin does not become more tender the longer it cooks.
  • Pork tenderloin cooks in 12 to 15 minutes on a gas grill or charcoal grill over medium heat (about 350 degrees F).

That kind of speed—and the fact that you can marinate pork tenderloin up to one day in advance—makes it ideal for quick-and-easy weeknight meals.

juicy grilled pork tenderloin slices on a plate with pasta salad

How to Grill Pork Tenderloin

This grilled pork tenderloin is one of those fairytale recipes in which incredibly simple prep yields gloriously tasty results.

The three most important factors to ensure you cook perfect, juicy grilled pork tenderloin are:

  • DO NOT SKIP THE MARINADE. Yes, all caps, bold font. Marinade isn’t just for flavor. The acid in the marinade tenderizes the pork. The salt allows it to retain more moisture. (Check out this post on Grilled Chicken Breast for more information on the importance of salting meat prior to cooking it.)
  • DO NOT OVERCOOK THE PORK. Yep, it’s that bossy all-caps again! Pork loin will not become more tender the longer you cook it. Once you overcook, it’s game over. (This Instant Pot Pork Tenderloin has gravy to cover your mistakes, but not every pork recipe will bail you out this way.)
  • Let the Meat Rest. (<—I should all-caps this too, but I’m giving you a break.) Resting gives the juices time to reincorporate into the meat. If you cut the pork right away, all of those yummy, critical juices will run all over the plate, instead of back into your pork.
grilled pork tenderloin with marinade on a plate

How to Know When Pork Is Done

  • The best way to know if meat is cooked properly is to use an instant read thermometer.
  • The FDA considers pork safe to eat at 145 degrees F. That said, the pork’s temperature will continue to rise as it rests.
  • I typically pull my pork tenderloin off of the heat once it reaches 135 degrees F. After 10 minutes of resting, it gives me perfect, juicy pork every time. I’ve never had it come out underdone.

The Ingredients

  • Pork Tenderloin. If you are new to pork tenderloin, I highly recommend it. It’s an incredibly lean cut and, while I do love my chicken recipes, it’s a refreshing alternative that’s still healthy.

Market Swap

While the cooking times and temperatures in this recipe are geared towards pork tenderloin, the marinade is versatile. You can use it for any of your favorite meat proteins, from Grilled Chicken Tenders to Grilled Pork Chops.

Grilled Maple Mustard Pork Tenderloin on a plate
  • Maple Syrup + Dijon Mustard. These two ingredients star in our grilled pork tenderloin marinade. The mustard is zippy, the maple is sweet, and together they make for a succulent grilled pork tenderloin marinade.


For another stellar recipe with an easy maple syrup and Dijon mustard glaze, check out the 5-Ingredient Salmon in my cookbook. It’s the recipe I cook for dinner most!

  • Apple Cider Vinegar. This acidic component does double duty. It balances the sweetness of the maple syrup and works to tenderize the pork.
  • Garlic. Is there any grilled meat garlic doesn’t make better?
  • Salt + Pepper. Season, season, season your meat to ensure the flavor carries all the way through, not just the outside.

The Directions

grilled pork tenderloin marinade in a measuring cup
  1. Mix the marinade.
pork tenderloin marinading in a ziptop bag
  1. Place the tenderloin in a ziptop bag with the marinade. Refrigerate for 2 hours up to 1 day.
perfect pork tenderloin on a gas grill
  1. Let the pork come to room temperature. Preheat the grill to medium. The best temperature to grill pork tenderloin is 350 to 375 degrees F.

No Grill?

If you don’t have a grill, or the weather isn’t appealing to be at a grill outside, try this Air Fryer Pork Tenderloin or juicy Baked Pork Tenderloin with its smoky rub instead!

pork tenderloin on gas grill
  1. Grill until the pork reaches 135 degrees F on an instant read thermometer, about 12 to 15 minutes.
maple dijon pork tenderloin marinade on a plate
  1. Cover and let rest for 10 minutes before slicing and serving. Enjoy!

Serving Grilled Pork Tenderloin

When I’m hosting a party, I like to cut the meat into thick slices, then arrange the grilled pork tenderloin medallions on a serving platter and sprinkle on fresh herbs.

It looks gorgeous and you can bring it right to the table and let guests help themselves.

For simple weeknight meals, we let the pork rest on a cutting board, slice it up, then serve ourselves directly from there.

perfect grilled pork tenderloin on a plate

What to Serve with Pork Tenderloin

Pork tenderloin is lean and versatile! If you can brave the elements, you can grill pork tenderloin year-round.

Here are a few ideas of what to serve with it:

Storage Tips

  • To Store. Refrigerate pork in an airtight storage container for up to 3 days.
  • To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F. In a pinch, the pork can also be reheated in the microwave. 
  • To Freeze. Freeze pork in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Leftover Ideas

Thinly slice leftover pork and add it to Air Fryer Grilled Cheese, or dice it finely and turn it into a “Pulled” Pork Quesadilla.

More Delicious Pork Recipes

Recommended Tools to Make this Recipe

  • Tongs. The locking feature is ideal for staying organized in a drawer.
  • Measuring Cups. Very durable and sturdy, and dishwasher-safe.

Magnetic Measuring Spoons

I love the magnetic feature because it helps them stay together and organized in my kitchen drawer.

Grilled Maple Mustard Pork Tenderloin on a plate

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

I challenge you to step out of your weeknight dinner rut and try grilled pork tenderloin!

perfect grilled pork tenderloin slices on a plate

Grilled Pork Tenderloin

5 from 13 votes
This perfect grilled pork tenderloin recipe cooks in minutes. A maple mustard marinade infuses the tender pork for juicy, robust flavor!

Prep: 10 mins
Cook: 15 mins
Total: 2 hrs 25 mins

Servings: 4 people


  • 1 pork tenderloin about 1 to ½ pounds
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1/4 cup apple cider vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for grilling


  • In a small bowl or liquid measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Pour the marinade in a large, sturdy ziptop bag.
  • Cut away the silver skin from the pork tenderloin. Trim away any large pieces of excess fat. Place pork in the bag with marinade and seal it tightly, “squishing” the bag so that the pork is coated on all sides.
  • Place the bag in a baking dish or on a plate to catch any drips. Refrigerate to marinate for 2 hours or up to 1 day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling.
  • When ready to cook, preheat the grill to medium (about 350 degrees F). Make sure the grates are very clean. Remove the pork from the marinade, shaking off any excess. Discard the marinade and bag. Place the pork on the grill and cover.
  • Cook until the pork reaches 135 degrees F on an instant read thermometer, about 12 to 15 minutes.
  • Remove the tenderloin to a plate, cover, and let rest for 10 minutes before slicing and serving. Enjoy!


  • Note: Nutritional information has been calculated without the marinade, as most of the marinade is discarded. Nutritional information is calculated only as a courtesy. To calculate in further detail, use an online resource such as
  • TO STORE. Refrigerate pork in an airtight storage container for up to 3 days.
  • TO REHEAT. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F. In a pinch, the pork can also be reheated in the microwave. 
  • TO FREEZE. Freeze pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1of 4Calories: 544kcalProtein: 94gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 295mgPotassium: 1782mgVitamin A: 9IUCalcium: 27mgIron: 4mg

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Few methods of cooking have such a distinct, natural flavor as the grill. Here are some of my favorite grilling recipes:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi Erin,
    Love your recipes. Just made tomato balsamic chicken and it was delicious. I also added mushrooms.
    I do not have a grill so would like to know how long to cook pork tenderloin and foil packets in the oven.
    Thank you so much.
    Jackie (Canada)

    1. Hi Jackie! The veggies you can roast on a baking sheet (no foil packets) in a 400 degree until tender, about 20 minutes. For the pork, you can keep the same marinade, then look check into directions for how to bake a pork tenderloin of your desired size online. I can’t give you specifics since I tested the recipe for the grill, but you should be able to find what you need that way. I hope that helps!

    1. Hi Brooke! Since I’ve only tested this recipe with pork, it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  2. This is the best pork tenderloin marinade around! It is the only one we use and we get compliments on it all the time! Both kids and adults are crazy about it! LOVE LOVE LOVE!5 stars

    1. Hi Meagan! Here are a few veggies I like to go along with my tenderloin:,,, Hope this helps!

      1. I had never charcoal grilled a pork tenderloin and read many recipes and decided on this one. I followed the recipe. I used regular mustard instead of Dijon mustard. I marinade for 2 hrs. My pork tenderloin was perfect. I will do this again. Thank for the recipe.5 stars

  3. Hi Erin, I followed your directions exactly and came out with the most delicious meat. I marinated overnight, about 13 hours then cooked on our Komodo type grill. Took it off at 135 degrees and let it rest. It was so tender, so savory. Can’t wait to make it again. Your marinade recipe is great and your cooking directions are so helpful. Thank you!5 stars

  4. This was absolutely fabulous. even my husband who typically hates new thing loved it. had to eep this one which he informed me of when he was slicing it. he always does a taste test but this is the first time he had me do one too.5 stars

  5. This was a delicious recipe!! I loved how quickly the marinade works! 2 hours!! I poked the meat with a knife prior to marinating it which may have helped it absorb the marinade. So delicious!! Our company loved it.5 stars

    1. Hi Rosa, that vegetable oil is for brushing on the grill grates. The olive oil goes in the marinade. Hope this helps!

    1. Hi Martin, I’m sorry but pancake syrup is not a suitable substitute for pure maple syrup. You might be able to try honey, but I haven’t tested it. Hope you enjoy it!

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