Pork tenderloin, grilled until crispy and charred on the outside yet still juicy and tender on the inside, is the ultimate grilled meat. It’s flavorful, inexpensive, and customizable (you can marinate it however you’d like!).
Pork tenderloin is one of those cuts of meat that’s really misunderstood! When you think of pork, you probably think of bacon or Pulled Pork or pork chops or ham, but probably not pork tenderloin. If you haven’t had pork tenderloin (OR if you’re a superfan like me), this grilled pork tenderloin recipe will blow your mind. Serve with Thai Peanut Sauce.
Why You’ll Love Grilled Pork Tenderloin
To sum it up, this method for grilling yields juicy and tender pork tenderloin heaven. But here’s more reasons why you’ll love it if I haven’t convinced you yet!
- It’s SO easy to make: marinate it a few minutes before grilling, throw it on the grill, and let it do its thing. BAM. Juicy grilled pork tenderloin is served.
- It’s inexpensive: most of the time, the word “tenderloin” is associated with “expensive,” but this cut is really affordable. It’s usually about $4-5 a pound.
- It’s SO flavorful and juicy: sick of chicken-this, chicken-that? Pork tenderloin is your new go-to! In my opinion, it is so much more flavorful than chicken breast (and more tender).
- It’s customizable: marinate your pork in whatever you’d like depending on how you’re serving it. See my notes below under “Ingredients” for ideas!
- It’s pretty darn healthy: pork tenderloin is one of the best cuts for you because it’s lean and high in protein and nutrients. Plus, I recommend trimming any extra fat off your pork tenderloin before grilling.
How to Grill Pork Tenderloin
Full instructions in the recipe card; this is just an outline!
- Trim & rest.
This step is optional, but I recommend trimming any excess fat off the outside of your pork tenderloin. Regardless, let your pork tenderloin rest at room temperature for 20 minutes before grilling.
- Marinate.
Marinate pork, and sprinkle with salt and pepper. I recommend marinating your pork tenderloin right before grilling it. The tenderloin is very “porous” so it soaks up the marinade quickly.
- Grill.
Preheat grill to high heat. Grill the pork tenderloin for about 4 minutes a side (4 sides total). Before grilling the final side, check the temperature of the thickest part of the tenderloin to see how close it is to 145 degrees. Grill pork for a few more minutes to reach 145 degrees (done temperature) if it needs it.
- Rest.
Let pork rest for 10 minutes before slicing against the grain (perpendicular to the muscle fibers) with a sharp chef’s knife.
What Cut Is Pork Tenderloin?
Pork tenderloin is a long cut, from the muscle that runs along the backbone of the pig. It’s one of the most tender cuts of pork!
The Ingredients
- Pork tenderloin (any size)
- Marinade of choice*
- Salt & pepper
Marinade Ideas*
- Soy Vay’s Veri Veri Teriyaki – (highly recommended) this is not an ad, just a product I absolutely love! It adds a nice Asian flair and gives your pork a delicious crust. You can find it in most grocery stores.
- Balsamic vinegar & olive oil – a 50/50 blend of olive oil and balsamic vinegar is delicious if you’re topping your pork on a salad or an Italian dish like Creamy Sun-Dried Tomato Pasta.
- Mustard maple glaze – mustard adds a zingy dimension while the maple will yield a subtle sweet, autumn touch! Mix together 1/3 cup grainy or smooth Dijon mustard with 3 tablespoons maple syrup, 2 tablespoons soy sauce & 2 teaspoons thyme. You can add a clove of minced garlic in there too if you’d like!
What to Serve With Grilled Pork Tenderloin
Here are a few of my favorite side dishes to serve with pork tenderloin.
- Thai Peanut Sauce (P.S. this peanut sauce recipe is EVERYTHING. It’s one of my favorite recipes on my blog!)
- Sesame-Garlic Baby Bok Choy
- Sticky rice
- Eggplant Caponata
- Chipotle Corn Salsa
- Spicy Harissa Roasted Carrots
- Buttermilk Drop Biscuits
- Crispy Roasted Brussels Sprouts With Apple Cider Glaze
- Crispy Shallot Roasted Potatoes
Storage Tips
- Store leftover pork, covered, in the fridge for 3-4 days.
- Reheat pork in the oven, covered in foil, at 350 degrees until hot. The time it takes depends on how big the piece of pork is (anywhere between 10-30 minutes).
- Freeze pork in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Other Grilled Recipes You’ll Love
- How to Grill Corn on the Cob (Easiest Way!)
- Bruschetta Chicken (Grilled or Baked!)
- Grilled Apricot & Burrata Board
- Grilled Chicken Parmesan
Equipment
- Grill
Ingredients
- 1-3 pounds pork tenderloin larger size will affect amount of marinade needed
- ⅓ cup marinade of choice see post above for marinade ideas
- Salt & pepper
Instructions
- Trim any excess fat off the outside of your tenderloin (optional). Let your pork rest at room temperature for 20 minutes before grilling.
- Marinate pork, and sprinkle with salt and pepper. I recommend marinating your pork tenderloin right before grilling. The tenderloin is very “porous” so it soaks up the marinade quickly. Preheat grill to high heat.
- Grill the pork tenderloin for about 4 minutes a side (4 sides total). Before grilling the final side, check the temperature of the thickest part of the tenderloin to see how close it is to 145°F (done temperature). Grill pork for 0 to 6 more minutes to reach an internal temperature of 145°F (depends on thickness of pork). Total grill time is 12-18 minutes.
- Let tenderloin rest for 10 minutes before slicing against the grain (perpendicular to the muscle fibers) with a sharp chef’s knife.
Video
Notes
- See my post above for marinade and serving ideas!
