Grilled Pork Tenderloin is juicy, flavorful, and surprisingly easy to make! With a simple maple Dijon marinade and just 15 minutes on the grill, this recipe delivers tender, perfectly cooked pork every time.
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This grilled pork tenderloin is perfect for a party!
Pork tenderloin is one of those ingredients that feels a little “fancy”… until you make it once and realize how incredibly simple it is.
It cooks quickly. It takes on flavor beautifully. And when you give it a good marinade (this maple Dijon situation is very good), it turns out tender and juicy every single time.
Let’s talk about what else makes this grilled pork tenderloin recipe a win:
- Great for Entertaining. 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!
- Perfect for Prepping Ahead. The fact that you can marinate pork tenderloin up to one day in advance makes this recipe ideal for quick-and-easy weeknight meals.
5 Star Review
“Absolutely the best grilled pork tenderloin recipe! The marinade was spot-on!”
— Lisa —
Ingredients and Substitutions
- 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.
Step-by-Step Instructions
Whisk (photo 1). Mix the marinade ingredients.
Marinate (photo 2). Place the tenderloin in a ziptop bag with the marinade. Refrigerate pork for 2 hours up or up to 1 day.
Grill (photo 3). 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 (photo 4). Grill until the pork reaches an internal temperature of 135 degrees F on an instant read thermometer, flipping once halfway through.
Rest (photo 5). 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.
Grilled Pork Tenderloin
Video
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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!
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.
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