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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 cooked 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

Ingredients:
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

Directions:

  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.

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!

15 Responses

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Dan

01-04-2012

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

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ShellyK

03-18-2012

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

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Eric Murray

04-09-2012

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!!!

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Steve

04-11-2012

Ha!

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Lee E.

04-30-2012

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!

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Billy C

05-02-2012

Wow!! The best ever!!

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Bobbie

07-05-2012

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

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Jordan

09-03-2012

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.

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Jeremy

09-17-2012

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

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Christine

09-18-2012

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!

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Jack

09-19-2012

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

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cindy

09-30-2012

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!

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Alyssa

11-04-2012

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.

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Jennifer

12-29-2012

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.

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