Grilled Pork Tenderloin

A smoky aroma fills the air as you fire up the grill, preparing to cook something truly splendid. The idea of Grilled Pork Tenderloin dances in your mind, beckoning you with its juicy meat and flavorful marinade. Tender, succulent, and perfectly charred, this dish has the magic to transform a simple weeknight dinner into a moment worth savoring. Nothing rivals the satisfaction of biting into meat that’s been marinated to perfection and kissed by the flames.

This recipe not only promises a mouthwatering experience but also a delightful venture that’s simple enough for beginners yet impressive enough to dazzle family or guests. With just a few pantry staples and a dash of creativity, you’ll create something memorable. From weeknight meals to holiday celebrations, this dish fits right in. Grab your grill, and let’s dive into an unforgettable culinary adventure that you’ll want to revisit again and again.

How to Make Grilled Pork Tenderloin

1. Prepare the Pork: Start by patting the pork tenderloins dry with paper towels. Trim off any silver skin you see; this ensures tenderness while grilling.
2. Mix the Marinade: In a small bowl, whisk together 1/3 cup olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons brown sugar, 1½ teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon Italian seasoning until well combined.
3. Marinate the Pork: Place the tenderloins in a zip-top bag or shallow dish. Pour the marinade over them and massage the bag gently to ensure the pork is coated evenly. Let them sit in the fridge for 2 to 6 hours. About 30 minutes before grilling, take the pork out of the refrigerator.
4. Preheat the Grill: Get your grill going at around 400°F. For perfect cooking, set up a two-zone cooking area, allowing for direct and indirect heat.
5. Sear the Pork: Remove the pork tenderloins from the marinade (discard the used marinade). Place the tenderloin over direct heat; sear them for about 1½ to 2 minutes on each side until lightly browned.
6. Cook Through: Move the pork to the cooler side of the grill. Cover and cook for approximately 12 to 16 minutes, or until the internal temperature reaches 140 to 142°F. Start checking at the 10-minute mark to avoid overcooking.
7. Rest the Meat: Once it’s done, transfer the pork to a cutting board and tent loosely with foil. Let it rest for about 10 minutes; this step helps the juices redistribute and the internal temperature rises to around 145°F.
8. Slice and Serve: Slice the pork against the grain into approximately ½-inch medallions. Serve alongside your favorite sides and enjoy!

Storing & Reheating

Store any leftover grilled pork tenderloin at room temperature for up to 2 hours after cooking. For longer storage, refrigerate it in an airtight container, where it will keep for up to 4 days. If you want to save it for later, freeze it in zip-top bags for up to 3 months. To reheat, place the pork in the oven at 350°F for about 10-15 minutes; this preserves its juiciness. Just a heads up—while reheating, the texture might slightly change, but you can refresh it with a light drizzle of olive oil or a splash of broth.

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Grilled Pork Tenderloin

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• Author: Elise
• Prep Time: 10 minutes
• Cook Time: 148 minutes
• Total Time: 2 hours 38 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Grilling
• Cuisine: American

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Description

This grilled pork tenderloin bursts with flavor thanks to a tasty marinade of olive oil, apple cider vinegar, and spices. With simple prep and an easy cooking method, it’s ideal for a quick dinner or a healthy meal that the whole family will enjoy.

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Ingredients

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• 2 pork tenderloins 1 to 1½ pounds each, not pork loin
• 1/3 cup olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons brown sugar
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (add up to an extra 1/2 teaspoon to taste)
• 1 teaspoon Italian seasoning

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Instructions

1. Pat the pork tenderloins dry with paper towels and trim off any visible silver skin.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, onion powder, garlic powder, smoked paprika, and Italian seasoning until well combined.
3. Place the tenderloins in a zip-top bag or shallow dish and pour the marinade over them. Coat all sides evenly and refrigerate for 2 to 6 hours. Remove from the fridge about 30 minutes before grilling.
4. Preheat the grill to about 400 degrees F, setting it up for two-zone cooking with both direct and indirect heat.
5. Remove the pork from the marinade and discard the marinade. Sear the pork over direct heat for about 1½ to 2 minutes per side until lightly browned.
6. Transfer the pork to the indirect heat side of the grill. Cover and cook for 12 to 16 minutes, checking the internal temperature starting at the 10-minute mark. Cook until it reaches 140 to 142 degrees F.
7. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
8. Slice the pork against the grain into ½-inch medallions and serve.

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Notes

For extra flavor, consider adding more smoked paprika to taste.
Let the pork rest properly for juicier slices.
This dish pairs well with grilled vegetables or a fresh salad.

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Nutrition

• Serving Size: 1 medallion
• Calories: 220
• Sugar: 4g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 80mg

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