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Marinated and Grilled Pork Tenderloin

Pork, the other white meat.  That’s a slogan we all have heard a million times on commercials.  I’ll tell you what though, in my eyes a perfectly grilled pork tenderloin is the ONLY white meat I need.  In reality, I love most cuts of pork.  I love to get messy with some grilled baby back ribs, love to get sauce all over my shirt while eating a pulled pork sandwich and it’s hard to beat a simple grilled pork chop.  So I guess you can say I am big on the pig, but to me the pork tenderloin offers the most potential.  This cut of pork is the most healthy cut of pork.  Cut from the back of the pig, it has virtually no fat.  This fact also makes it easy to dry out, for that reason we really need to focus on technique, grill it hot and grill it fast to lock in the juices.   Tenderloins also absorb marinades really well so for this recipe, we are going to marinade our pork tenderloin just to give it a little more flavor.  Let’s take a look.

Grilled pork tenderloin

1 – 2 pounds pork tenderloin (2 tenderloins)
1/2 cup Soy sauce
1/4 cup Balsamic vinegar
4 cloves garlic (minced)
1/4 cup brown sugar


  1. Mix all of the marinade ingredients together and pour into a large Ziplock type bag.  Place the tenderloins in the bag and squeeze out as much air as possible before sealing.  Place the bag in the refrigerator and marinade for at least an hour, up to 24 hours.
  2. Remove the tenderloins from the marinade about 30 minutes before you are ready to grill and allow to gently warm up on the counter.
  3. Heat the grill to medium-high heat.
  4. Now we have a tenderloin that has been soaked in some great flavors, we need to make sure we don’t screw it up on the grill!  The key to properly grilling a pork tenderloin is to evenly cook the pork through by grilling each of the four sides.  This cut of pork is tubular, so we want to roll it to each of the four sides while we grill.
  5. Once the grill is heated, place the tenderloin on the grill and grill the first side for around 5 minutes (times vary per grill, you are looking for a nice crust to form like shown in the photo, but not too much charring!).
  6. After 5 minutes, roll the tenderloin onto the the next side and grill for another 5 minutes.
  7. You know the drill now, 5 minutes per side, until an instant thermometer reads around 150 degrees.
  8. Allow the tenderloin to rest on a platter for about 10 minutes before you slice into it, we want those juices to redistribute.

Grilled pork tenderloin is an awesome, lean cut of pork.  If you don’t have time to marinade, no sweat, it will be delicious with some Kosher salt and black pepper.  The key is to grill it properly, over high heat and turning often so you don’t dry it out.  If you do have the time though, try it marinated, it’s well worth the wait!

32 Responses




Used above recipe, best pork tenderloin I have ever had. My wife thought grilling was a bad idea, not anymore!!




Fantastic recipe!! Made is tonight for dinner guests and they raved out it too. Thanks so much for sharing!




Thank you for this great recipe and advice. We used it tonight and it was delicious! Thanks!




I know people say things like this all the time, but nothing you do in grilling will “lock in the juices.” Almost all methods of cooking meat involve removing moisture. The sizzling sound you hear is, in large part, the rapid boiling of those juices as they exit the meat and contact the grill or the coals.


Mr. Guy


High heat or medium? It says both!




Grilling Companion,

Would you recommend this same marinade for the ‘Boston Butt’ cut of pork?


Eric Murray


I was really nervous about grilling one because of the dryness factor. I used the steps given and it was tender and moist! My loins will be forever grilled!! BOOM!!!






Lee E.


I am now a convert.

Before yesterday, I had only slow-cooked pork tenderloins in the oven using a rub, and I was always disappointed with the lack of flavor in the meat. The outside rub provided some taste enhancement, but using this simple marinade (for 24 hrs) gave the meat great flavor, as well as unbelievable tenderness.

I then matched the tenderloin with scalloped potatoes, grilled broccoli (done on the grill while the tenderloin was “resting”), and a dry rose wine, resulting in a memorable meal.

Thanks for sharing this recipe!


Billy C


Wow!! The best ever!!




Not a big fan. It was merely ok




The tenderloins are soooo tender and have a wonderful flavor! This was a crowd pleaser.




Just finished this and it was the best tenderloin I have cooked to date! I like it a bit sweeter so I was heavy on the brown sugar, the carmelization melts in your mouth!




I consider myself a bit of a grilling aficionado. Needed a great tenderloin recipe last week and tried this one out. I work with a lot of dry rubs, and topped this one off with a custom BBQ rub before grilling. Formed an awesome crust and everyone at the cookout raved about the pork – even the picky eaters who never compliment the food. Great stuff! Simplicity of the recipe is key here. I’ll be using this one for years to come. Well worth making.




Grilled them as tenderloin chops. Amazing! Use this recipe every time.




Made this tonight and it was excellent! I let it marinade for 20ish hours, and the result was a tad too salty. Maybe I let it marinade too long. Still, GREAT crust, amazingly moist center. We’ll definitely grill the tenderloin again next time!




I was doubtful; However this was awesome. I would serve this to guests. When this was on the grill several neighbors inquired about what was serving time. AWESOME




I was doubtful that it was going to be the same as it looked and wondered if it would get good reviews tonight when I had friends for dinner. AMAZING!!! 150 degrees is perfect. Loved that I stock all those ingredients and it is so simple. Ours looked just like the photo. 4 thumbs up!




Used this recipe last night. Delish. Even though I overbooked the outside the iside was tender and super juicy. Also, used half the garlic and pierced the tenderloin with it. Sooooooo goooooood.




Absolute favorite! I would never let hubby buy a gas grill, cause I like the charcoal flavor. Glad I changed my ways…best tenderloin ever…. will use this recipe everytime.




Like everyone else. I was scared and it turned out so good that I keep Pork Loin in stock now.




Wonderful!! Was on the run today & quickly threw some spicy Stubbs in a ziplock & im so happy your site was the 1st & I could quickly read how to do this bc it was my first time w/ a tenderloin, I’m eager to try your simple marinade as well; I imagine the brown sugar contributes to a lovely crust! Thank you!!


Rick S


It’s June 2013 and this recipe is still outstanding!




Wondering if the lid goes up or down while grilling? Thanks!


Pork Chop


My new favorite marinade. I use it for pork tenderloins and chicken. Yum!


Pamela Heady


July 2014 and I am cooking this TONIGHT! Plus I plan to make a jalapeño and peach bbq sauce to serve with it!




I have made this several times, exactly as the recipe calls for. My family (including the little ones) absolutely love it. Leftovers make great mini sandwiches for lunch the next day (I use wheat dinner rolls with spicy dijon mustard). Thank you so much for posting such a great recipe. :)




Tried this last wekend. The loin I had in the freezer was 4 lbs, so I doubled the recipie, only real difference at this point is I used low sodium soy sauce. So I throw the stuff in the plastic bag, take a look, and have this feeling I need something else in the marinade. BEER! Threw a 12oz bottle of my homebrew in, sealed it up, and tossed in the fridge overnight. Grilled it the next day and OMFG! The best pork loin known to man was created in my backyard. This recipie is a keeper, and will be used often I’m sure. Thanks for sharing!




Fantastic. My wife is not a pork fan but this she loved! I also injected the tenderloins with the marinade but I don’t believe it’s necessary if you let this refrigerate for 24 hrs. Im personally not a huge balsamic fan but it adds a great touch of acidity and is not overpowering. I also added a little crushed red pepper for some heat. Well done!!!


Cathy Tourville


So we picked up a 6 lb tenderloin this weekend and a brand new grill. Although we’ve never cooked tenderloin on the grill, we thought this would be the best time to give it a try. Luckily, we happened across this post on the internet for guidance on how best to cook it. I made my own marinade with chopped garlic, soy sauce, brown sugar, onion flakes, Worcestershire sauce, and course ground pepper which turned out to be amazing. We marinaded the pork for 3 hours and followed the cooking directions exactly as listed here. We are pleased to announce we have now found a new favorite for grilling. The flavor was amazing and the slightly charred outside edge of the pork was a wonderful compliment to the extremely juicy and tender inside. We definitely plan to serve this at our next summer pool party!

Anyone here that said the pork was average or just ok either did not marinade the meat or did not follow the cooking directions as written. This was better than any pork tenderloin I’ve ever ordered from a restaurant. Thank you to the author for sharing your grilling knowledge!




It was good.I only had 1/4 cup of soy so thats what I used.
Do you have nutritional information for your recipies?

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