Grilled Pork Tenderloin is just the thing to break you out of that weeknight dinner rut. It’s tender and flavorful, easy to make, and the smokiness from grilling makes this recipe next level delicious!
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Why You’ll Love This Juicy Grilled Pork Tenderloin Recipe
- Flavorful, Juicy, and Tender. A quick maple-mustard marinade infuses this grilled pork tenderloin recipe with robust flavor. It also tenderizes the meat, helping it to maintain its juiciness. Yes!
- Perfect for a Party. With a taste so tantalizing, this grilled pork tenderloin is worthy of a dinner party (unless it’s raining, and then you can serve this sassy Stuffed Pork Tenderloin instead).
- Ready 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! That kind of speed—and the fact that you can marinate pork tenderloin up to one day in advance—makes this grilled pork tenderloin ideal for quick-and-easy weeknight meals.
5 Star Review
“Absolutely the best grilled pork tenderloin recipe! The marinade was spot-on!”
— Lisa —
How to Make Grilled Pork Tenderloin
The Ingredients
- Pork Tenderloin. If you are new to pork tenderloin, I highly recommend it. While the cooking times and temperatures in this recipe are geared toward 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.
- 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.
- Apple Cider Vinegar. This acidic component does double duty. It balances the sweetness of the maple syrup and works to tenderize the pork.
- Garlic. Fresh garlic is my first choice for this recipe, but you can swap garlic powder in a pinch. Swap 1/2 teaspoon for the 3 cloves of garlic.
- Salt + Pepper. Season, season, season your meat to ensure the flavor carries all the way through, not just the outside.
The Directions
- Whisk. Mix the marinade ingredients.
- Marinate. Place the tenderloin in a ziptop bag with the marinade. Refrigerate pork for 2 hours up or up to 1 day.
- Grill. 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.
- Flip. Grill until the pork reaches an internal temperature of 135 degrees F on an instant read thermometer, flipping once halfway through.
- Rest. Cover and let rest for 10 minutes before slicing and serving. Enjoy!
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.
Leftover Ideas
Thinly slice leftover pork and add it to Air Fryer Grilled Cheese, or dice it finely and turn it into a Pork Quesadilla.
What to Serve with Grilled Pork Tenderloin
- Grilled Vegetables. Cook Grilled Brussels Sprouts or Grilled Asparagus right beside the pork.
- Starches. Instant Pot Mashed Sweet Potatoes and Oven Roasted Potatoes can give you restaurant vibes at home.
- Salad. Spinach Strawberry Salad is a tasty green salad to serve with pork. For a different route, try Creamy Goat Cheese Pasta Salad.
- Slaw. Pork and coleslaw are besties. This Healthy Coleslaw and Brussels Sprouts Slaw are both fantastic.
- Creamed Corn. For a true comfort meal, serve your grilled pork tenderloin recipes alongside Crock Pot Creamed Corn.
Recipe Tips and Tricks
- DO NOT SKIP THE MARINADE. Yes, all caps, bold font. The marinade isn’t just for flavor. The acid in the marinade tenderizes the pork and the salt keeps it from drying out. (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. 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. This step is for all pork cooking methods, whether you’re grilling it or making Baked Pork Tenderloin or Air Fryer Pork Tenderloin.
- Tips for Serving. 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. For simple weeknight meals, we let the pork rest on a cutting board, slice it up, then serve ourselves directly from there.
Grilled Pork Tenderloin
Prep: 10 minutes
Cook: 15 minutes
Total: 2 hours 25 minutes
Servings: 4 people
This grilled pork tenderloin recipe is the ONE. Tender, juicy, and flavorful, but also quick and easy. The marinade is a game changer!
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Ingredients
- 1 pork tenderloin about 1 to 1 ½ pounds
- 3 cloves garlic minced (about 1 tablespoon)
- ¼ cup apple cider vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Vegetable oil for grilling
Instructions
- 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, flipping once halfway through.
- Remove the tenderloin to a plate, cover, and let rest for 10 minutes before slicing and serving. Enjoy!
Video
Notes
- 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 myfitnesspal.com.
- 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.
Nutrition
Serving: 1of 4Calories: 544kcalProtein: 94gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 295mgPotassium: 1782mgVitamin A: 9IUCalcium: 27mgIron: 4mg
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Now that you know how to grill pork tenderloin on a gas (or charcoal) grill, here are some of my other favorite grilling recipes:
I have been wanting to try foil packs! Juicy food + zero cleanup, sign me up! This looks great.
That pork recipe sounds amazing!! And grilling veggies in foil packets? Genius! I know what’s for dinner tonight!
What a fun challenge and man, I do love a great foil dinner!
It would be nice to see reviews for recipes that are posted and have actually been tried. Perhaps I am not looking in the right place.
Thanks.
I think there are none for this recipe yet because it was just published. If you go back and look at previously published ones , you will see reviews. HTH
This is a very encouraging group, hence the comments already. I love her recipes, every single one I’ve tried has been a hit with my clan.
TinaLouise, thank you so much for the vote of confidence! You made my day :-)
Hi Elinor! As TinaLouise shared, this recipe was just posted this morning, so I suspect that people have not had a chance to make it yet. If you come back in a week or two, no doubt you will find some reviews. You can also check old recipes. Almost every single one of them has been made by a reader. I can also personally vouch for all of the recipes on this site. I will never post anything that I don’t love and have confidence that you can make and enjoy in your own kitchen.
This looks like something I need to try and perhaps next week I will do so. Love Sargento Cheese — it is the only cheese I buy and 4 State Cheddar is the best!
I lovelovelove this challenge! Who doesn’t want to have a cheesy meal…and this pork? I want it in my mouth tonight!
hey girl this looks so yummy!
Beautiful recipe, I love have you have gone fore such a good balance in everything, texture flavour, colour etc. Love it (:
I love everything about this meal. Like everything! The veggies, the pork, the Dijon!
Erin. My dishwasher just broke. And the part won’t be in for TWO WEEKS. And I’m moving. As I told the repair guy: “I’m a food blogger. This is a nightmare.” You are a total lifesaver! I have grilled veggies in foil packets but have totally limited myself to asparagus and baby potatoes. And I’ve never added cheeeeeeese! I have a huge bag of Sargent in my fridge that is going to get to work tonight!
Lisa NOOOOOOOOOOOO. Hang in there. Also paper plates!
Foil dinners are some of our favorites. I can’t wait to give this one a spin. Yay!
I’d say you definitely broke the food rut with this dinner. Love the cheesy + pork combo, not something I often think to do with pork, but why the heck not now that I think of it?!
yummy ERin! thanks for your lovely recipes! i have a collection of printed ones from your posts!
You are so welcome! Thank YOU for this kind comment, and I hope you love the pork and veggies!
Wow! This was great!
YAY! I’m so happy to hear that Melanie. Thank you!
This looks wonderful! Any recommendations for how to do this in the oven rather than on the grill?
Thanks!
Hi Gina! 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!
I did, thank u!
This looks delicious and will
Definitely try it. Thanks
Thank you! I hope you enjoy the recipe!
this was amazing!! thank you! i ended up having to use regular yellow mustard instead of dijon, because that’s all i had. It still tasted delicious. Next time ill buy some dijon for it and the veggies were amazing, i’ll never make them another way again. :)
This was amazing! I used previously frozen pork and it was still so juicy. My kids ate it! We did the veggies in the grill pan (husband has skills, not me) without the cheese and they were still amazing. Thank you!
YAY! I’m so happy to hear this, Beth! Thank you for taking the time to share this kind review!
This could not have been any easier – nor more delicious. I had two pork tenderloins in the freezer that I had bought for pennies last month. I followed your recipe and they gobbled it up. I was hoping for leftovers and no such luck. I did the vegetables as well – no cheese. I over cooked them – but there were still no leftovers. Loved it.
I’m so happy to hear that this was a hit, Laura! Thank you for sharing this kind review!
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)
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!
This sounds good but we don’t really like pork! Do you think it would be good with a beef tederloin?
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!
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!
I’m so happy that you’ve enjoyed it, Lauren! Thank you for sharing this kind review!
Hi! Can you re share the veggies that go along with this recipe please? Thank you!
Hi Meagan! Here are a few veggies I like to go along with my tenderloin: https://www.wellplated.com/instant-pot-mashed-sweet-potatoes/, https://www.wellplated.com/sauteed-brussels-sprouts/, https://www.wellplated.com/crock-pot-creamed-corn/, https://www.wellplated.com/brussels-sprouts-slaw/ Hope this helps!
This came out super tender and juicy.
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
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.
I’m so happy that you enjoyed it, Trenia! Thank you for sharing this kind review!
Going to be awesome!
I hope you love it, Paul!
Awesome!!!
I’m so happy that you enjoyed it, Joyce! Thank you for sharing this kind review!
Delicious!V ery tender and will be my new “go to” recipe for pork tenderloin! Thanks. Karen
I’m so happy that you enjoyed it, Karen! Thank you for sharing this kind review!
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!
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Fabulous- cooked until 135 degrees rest for 10- yum
Only marinaded an hour- next time over night
Hi Dick! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Debbnie! So glad you enjoyed it! Thank you for this kind review!
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.
Hi Deb! So glad you enjoyed the recipe! Thank you for this kind review!
What is the oil for frying for?
Hi Rosa, that vegetable oil is for brushing on the grill grates. The olive oil goes in the marinade. Hope this helps!
Can l use reguler pancake syrup or dose it have to be Maple syrup ?
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!
Delicious! I only had 45 minutes available to leave it in the marinade, but it still seared nicely and turned out perfect! Thanks for posting!
Hi Melinda! So glad you enjoyed the recipe! Thank you for this kind review!
I made this for my family (and small group boys) and they loved it. I (unfortunately) do not follow directions very well and blended the marinade, but only let it set up for a little over an hour (there was a time crunch). It really tasted amazing, and despite the curious head turns I got when I described that olive oil, apple cider vinegar, dijon mustard and syrup were going in, everyone who ate it loved it.
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
Question- have u ever cut a pork tenderloin in quarters seared it n finished cooking in pot of Sunday gravy?
Hi Elaine! No I haven’t but I did do something a little similar with my pork in the instant pot! https://www.wellplated.com/instant-pot-pork-tenderloin/
Can’t wait to make this. Don’t have a bar-b-que but have and air fryer grill and so will use that. This recipe sounds great. Thanks for posting it.
Hi Kathi! So glad you enjoyed the recipe! Thank you for this kind review!
We made this for our Easter dinner yesterday. It was tender and delicious! Our guests loved it. We plan to make it again soon!
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Slice leftover slices a bit thinner and serve cold on a buttered roll for lunch – yum!
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Wonderful. Rotation type recipe. The Weber grill is so trustworthy and takes a lot of the guess work out of charcoal grilling.. Direct heat 6 minutes per side, uncovered, and it was perfect.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
I liked it but I think I’ll cut the apple cider vinegar down to a couple tablespoons. Ever since Covid I have extreme tastes and smells. Sadly, I got nothing but the vinegar from the pork. My guy loved it tho!
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This was the best pork tenderloin recipe we have ever hadl!!! We can’t wait to have it again. Thanks for another awesome recipe Erin. 😄
Hi Sue! So glad you enjoyed the recipe! Thank you for this kind review!
Have you ever used soy sauce instead of salt in this recipe?
Anita
Hi Anita! I have not tried that. If you decide to experiment, I’d love to know how it goes! Enjoy!
Wife not much of a vinegar person, but we gave it a try. Ingredients blended beautifully and imparted wonderful flavor after 5-6 hrs marinating. She (and I) loved it even with a bit of an overcook (new thermometer reads a bit low). Will be cooking this again! Thanks Erin!
Hi Robert! So glad you enjoyed the recipe! Thank you for this kind review!
Question: I grill the tenderloin whole and then slice…correct?!
Hi Peggy! That is correct! Enjoy!
That pork sounds so good I’m making one on the grill now I’ll let you know how good it is later thanks
Hope you enjoy it Cheryl!
Absolutely the best grilled pork tenderloin recipe! The marinade was spot-on! We are making this again this weekend for friends. We are serving it with potato pancakes and braised spinach. Thank you!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Time was way off. 12 minutes left me at 90 degrees.
I’m sorry to hear that you had trouble with the recipe, Sean. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
The tenderloin was delicious. The marinade really tasty.
My 3 grandsons devoured it. I doubled the recipe, there were no leftovers.
Hi Dianne! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely Delicious!!!!
First time I’ve ever grilled a pork tenderloin on the grill and it couldn’t have been any easier. Can’t wait to make it again 😀
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
I shouldn’t have to read a blog just to get to the recipe, it’s nice to have that jump to recipe option! ✨ Thanks
You’re welcome Giuseppe! Glad you are finding it useful!
Maybe I am misunderstanding, but the nutrition info given seems incorrect for 1 serving. (Too high)
Hi RJ! The nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!
Hi, can I substitute honey for the maple syrup?
Hi Pat! I haven’t tried it but it would probably work. Enjoy!
A great holiday meal that was very easy and delicious. Will be adding it to my monthly rotations. Great as leftovers too!
Glad to hear it, Natalie!
Delicious! This is in our weekly rotation. So easy and delicious! We use the leftovers on salads for lunch the next day.
Erin- how would you cook in oven if the weather isn’t good enough to grill? I have meat marinated and forgot to check the weather, and there’s a thunderstorm. Help!
Hi Kate, here is the recipe for our baked pork tenderloin: https://www.wellplated.com/baked-pork-tenderloin/ Enjoy!
This is truly a keeper! Easy to make and grill! I marinate my pork tenderloin for 12 hours and that makes my pork so flavorful. I grilled asparagus, pineapple and sweet potatoes to go with it.
So glad you enjoyed it, Natasha!
I don’t usually leave reviews but I absolutely had to on this one…this was the best pork tenderloin I have ever had in my life!! So juicy and tender that I didn’t even need to cut it with a knife, just the fork…literally melted in my mouth. SO AMAZING! Thank you, Erin!
So good! Love coming to your site and finding new recipes. The pork was juicy and tender. We grilled asparagus with it and some olive oil garlic bread. Everything was so satisfying and beautiful. Thanks Erin!
I made this for dinner last night and served it with your grilled portobello mushrooms and some grilled asparagus. It was delicious. My husband told me so a couple of times. We have had the mushrooms before and served them as a burger which was delicious too. Thank you for sharing.
So glad to hear you enjoyed it, Vicky! Thank you!
Great marinade ! Used honey instead of maple syrup. Will definitely make this recipe again. Works perfectly with the pork tenderloin.
Thank you so much, Diane!
This worked exactly as written, thanks!
I made this on a Traeger grill. Preheated the grill to 375, knowing the temperature would would drop when I opened the lid. This is a keeper
So glad it worked well, thank you Paula!