I can still see the little scorch mark on my old frying pan from the first time I tried to grill pork at home, a messy yet proud memory that makes every subsequent cook feel easier, and that is where this Grilled Pork Tenderloin Recipe lives for me — simple enough for weeknights, special enough for company, and forgiving if you are learning to read the meat by touch rather than by timer.
Why You’ll Love It
This grilled pork tenderloin is a great beginner friendly main dish that feels impressive without being fussy, it cooks quickly so it fits into busy weeknights, the marinade adds bright savory sweetness that even picky eaters tend to love, and it slices beautifully for plates, salads, or sandwiches making it useful for leftovers.
Serves 4
Prep Time: 15 minutes |
Cook Time: 15 minutes |
Total Time: 30 minutes
Ingredients
- 2 pork tenderloins total about 1.25 to 1.5 pounds
- 3 tablespoons olive oil divided
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon halved for grilling and serving
- 12 ounces baby potatoes halved
- 1 cup fresh parsley packed for chimichurri
- 1/4 cup fresh cilantro optional for chimichurri
- 2 tablespoons red wine vinegar for chimichurri
- 1 small shallot or 1 tablespoon red onion minced for chimichurri
Instructions
- Pat the pork tenderloins dry and trim any silver skin or excess fat so they cook evenly.
- In a bowl whisk 2 tablespoons olive oil, Dijon mustard, honey, minced garlic, soy sauce, smoked paprika, salt, and pepper to make the marinade.
- Pour half the marinade over the tenderloins in a shallow dish or zip top bag, reserve the other half for basting, and refrigerate for at least 30 minutes and up to 4 hours.
- Toss the halved baby potatoes with 1 tablespoon olive oil, a pinch of salt and pepper, spread on a sheet pan and roast at 425 F for 20 to 25 minutes until golden and tender, this can go in the oven while you grill or be done ahead.
- Prepare the chimichurri by pulsing parsley, cilantro if using, red wine vinegar, shallot, remaining olive oil, a pinch of salt and pepper in a food processor or chopping finely and stirring until combined, taste and adjust.
- Preheat the grill to medium high and oil the grates lightly, place the marinated tenderloins on the hot grill and cook about 12 to 15 minutes total turning every 3 to 4 minutes and basting once with the reserved marinade until an instant read thermometer reads 145 F in the thickest part.
- Transfer the pork to a cutting board and let rest 5 to 8 minutes to keep juices locked in, slice into medallions and serve with grilled lemon wedges, roasted potatoes, and a spoonful of chimichurri.
Tips & Tricks
- Use an instant read thermometer for accuracy aim for 145 F then rest for juicy slices.
- Let the meat come close to room temperature for 15 minutes before grilling so it cooks evenly.
- Pat the tenderloin dry before marinating to help the marinade stick and form a nice crust.
- Clean and oil your grill grates well to prevent sticking and to get good sear marks.
- If you prefer well done cook to 160 F but expect slightly drier meat, resting helps regardless.
- Save some chimichurri for leftovers it brightens cold pork on salads and sandwiches.
Serving Ideas
- Serve sliced over a bed of wilted spinach and quinoa for a weeknight dinner.
- Arrange on a platter with roasted vegetables and pan sauce for a casual dinner party.
- Slice thin and use in sandwiches with chimichurri and pickled onions for lunches.
- Pair with a simple salad and crusty bread for an easy weekend meal.
- For weekend brunch serve thin slices with fried eggs and roasted potatoes.
Frequently Asked Questions
How long should I marinate pork tenderloin for best flavor
Marinate for at least 30 minutes and up to 4 hours if you have time as the flavors deepen but avoid overnight with acidic ingredients which can affect texture
What is the proper internal temperature for pork tenderloin
Cook until the thickest part reaches 145 F then rest 5 to 8 minutes the temperature will even out and the meat will be juicy
Can I cook this in a skillet or oven instead of a grill
Yes sear the tenderloin in a hot oven safe skillet for 2 to 3 minutes per side then finish in a 400 F oven for 12 to 15 minutes or until 145 F
How do I reheat leftovers without drying them out
Reheat gently in a 300 F oven wrapped in foil or slice and warm briefly in a skillet with a splash of stock until just heated through
Grilled Pork Tenderloin Recipe
This grilled pork tenderloin is a great beginner friendly main dish that feels impressive without being fussy, it cooks quickly so it fits into busy weeknights, the marinade adds bright savory sweetness that even picky eaters tend to love, and it slices beautifully for plates, salads, or sandwiches making it useful for leftovers.
Ingredients
- 2 pork tenderloins total about 1.25 to 1.5 pounds
- 3 tablespoons olive oil divided
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon halved for grilling and serving
- 12 ounces baby potatoes halved
- 1 cup fresh parsley packed for chimichurri
- 1/4 cup fresh cilantro optional for chimichurri
- 2 tablespoons red wine vinegar for chimichurri
- 1 small shallot or 1 tablespoon red onion minced for chimichurri
Instructions
- Pat the pork tenderloins dry and trim any silver skin or excess fat so they cook evenly.
- In a bowl whisk 2 tablespoons olive oil, Dijon mustard, honey, minced garlic, soy sauce, smoked paprika, salt, and pepper to make the marinade.
- Pour half the marinade over the tenderloins in a shallow dish or zip top bag, reserve the other half for basting, and refrigerate for at least 30 minutes and up to 4 hours.
- Toss the halved baby potatoes with 1 tablespoon olive oil, a pinch of salt and pepper, spread on a sheet pan and roast at 425 F for 20 to 25 minutes until golden and tender, this can go in the oven while you grill or be done ahead.
- Prepare the chimichurri by pulsing parsley, cilantro if using, red wine vinegar, shallot, remaining olive oil, a pinch of salt and pepper in a food processor or chopping finely and stirring until combined, taste and adjust.
- Preheat the grill to medium high and oil the grates lightly, place the marinated tenderloins on the hot grill and cook about 12 to 15 minutes total turning every 3 to 4 minutes and basting once with the reserved marinade until an instant read thermometer reads 145 F in the thickest part.
- Transfer the pork to a cutting board and let rest 5 to 8 minutes to keep juices locked in, slice into medallions and serve with grilled lemon wedges, roasted potatoes, and a spoonful of chimichurri.
Conclusion
This grilled pork tenderloin recipe is a friendly, forgiving way to get comfortable with grilling pork the flavors are straightforward and adaptable and the timing is kind to first time cooks, so give it a try with a simple chimichurri or your favorite glaze, trust the thermometer, and enjoy the proud moment when you slice into tender, juicy meat and see that perfect pale pink center.
