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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