This Grilled Pork Tenderloin has a flavorful marinade and cooks on the grill for a fool-proof main course perfect for summer grilling season! Ready in 30 minutes. Oven and slow cooker options available.
Love pork tenderloin as much as I do? Then, you’ll love this Slow Cooker Pork Tenderloin, JUICY Roast Pork Tenderloin, and Honey Balsamic Pork Tenderloin!
Table of Contents
- Why you’ll love this perfectly Grilled Pork Tenderloin:
- What people are saying:
- Grilled Pork Tenderloin recipe ingredients:
- How to make Grilled Pork Tenderloin:
- How to trim pork tenderloin for cooking:
- Tips and variations:
- How to store leftover pork tenderloin:
- Can I make this in the oven or slow cooker?
- Serving suggestions:
- More pork recipes you’ll love:
- Grilled Pork Tenderloin Recipe
This Grilled Pork Tenderloin is one of our favorite cuts of meat to whip up during grilling season. This lean cut of meat is like a blank canvas, soaking up anything you throw at it!
The easy marinade and simple grilling process give you the most mouthwatering, juicy pork every single time. Serve it with your favorite sides for a summer potluck or dinner party!
Why you’ll love this perfectly Grilled Pork Tenderloin:
- Big flavor, little effort: The marinade does all the work, so you get tender, juicy pork without a ton of prep.
- Perfect for any grill: Whether you’re using a gas grill or a charcoal grill, this pork turns out amazing every time.
- Affordable: Pork tenderloin is a relatively affordable cut of meat, so it’s perfect for budget-friendly dinners!
What people are saying:
“This is everything a gourmet meal should be, and then some! Looking forward to enjoying this for dinner tonight!” Beth
Grilled Pork Tenderloin recipe ingredients:
- Pork tenderloin: This lean, tender cut of pork cooks quickly and stays juicy when marinated and grilled. Look for one that’s evenly sized for even cooking.
- Unsweetened apple juice: Adds natural sweetness and helps tenderize the pork while infusing it with a subtle fruity flavor.
- Maple syrup or honey: Adds a little sweetness and helps the outside of the pork caramelize during grilling.
- Canola oil: This helps keep the pork moist and prevents it from sticking to the grill. Any neutral oil works here.
- Cider vinegar (or apple cider): Adds a little acidity to tenderize the meat and give the marinade a nice depth of flavor.
- Minced garlic: Gives the pork a rich, savory kick that pairs perfectly with the other flavors.
- Minced fresh ginger: Adds a mild warmth and a hint of freshness to balance the sweetness.
- Ground mustard: A little tangy and slightly spicy. You could also use Dijon mustard if you like.
- Red pepper flakes: Optional, but great if you want a little extra spice! Adjust based on how much heat you like.
How to make Grilled Pork Tenderloin:
This pork recipe is so easy and delivers amazing results time and time again! For the full list of recipe instructions, scroll down to the recipe card.
- Whisk together the simple marinade or combine it in a large zip-top bag. Add the pork and marinate for at least a couple of hours.
- Get the grill to medium-high heat and remove the pork from the marinade.
- Grill until the tenderloin reaches an internal temperature of at least 140 degrees F, then take it off the grill.
- Let the pork rest for a few minutes before slicing. Serve and enjoy!
How to trim pork tenderloin for cooking:
It’s important to trim off the silver skin on pork tenderloin before cooking, regardless of how you’re cooking it.
This tissue can become tough and chewy when cooked and is not going to leave with a juicy, tender tenderloin.
Use a sharp knife to carefully remove the skin without removing the meat with it. Once you get one end of the skin loosened, you can hold that as you slowly run your knife underneath to remove the rest, all the way down.
Here is a video tutorial if you need a visual.
Tips and variations:
- Swaps: You can mix things up a bit, swap the brown sugar for honey or maple syrup, add more spice (try a squirt of sriracha!), or add a squirt of your favorite barbecue sauce for that familiar smoky flavor. You can use this marinade on pork chops, pork skewers, or even chicken.
- BBQ Sauce: If you prefer, you can always brush it with BBQ sauce just before finishing on the grill or serve it alongside.
How to store leftover pork tenderloin:
Keep leftover pork tenderloin in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Let it thaw in the fridge overnight before reheating.
Warm it in a skillet over low heat with a splash of broth or juice to keep it from drying out. You can also reheat it in the oven at a low temperature or use the microwave in short bursts.
Can I make this in the oven or slow cooker?
Absolutely!
I still recommend marinating for a few hours to get all of that flavor. Simply bake for 17-20 minutes at 400 degrees F if you’re using the oven or on low for 4 hours in the slow cooker.
If you’re using the slow cooker to make this tenderloin recipe, you can dump in some or all of the marinade to keep the pork moist while it cooks.
Serving suggestions:
You can’t go wrong with Easy Potato Salad or Grilled Potatoes in Foil to pair with your tender pork tenderloin.
If you’re in the mood for something fresh, this Easy Broccoli Salad adds a nice crunch, and Corn on the Cob is always a summer favorite.
If you want to keep things light, some Roasted Vegetables are an easy, no-fuss side that goes with everything!
More pork recipes you’ll love:
- Baked Pork Chops — so juicy and flavorful!
- Air Fryer Pork Tenderloin — if it’s not grilling season.
- Instant Pot Honey Garlic Pork Tenderloin & Potatoes — a meal in one!
- Slow Cooker Honey Garlic Pork Tenderloin — another slow cooker option.
Grilled Pork Tenderloin
written by Ashley Fehr
Ingredients
- 1 pork tenderloin (1-1.5 lbs)
- 1 cup unsweetened apple juice
- ¼ cup maple syrup or honey
- ¼ cup canola oil
- ¼ cup cider vinegar (or apple cider)
- 2 teaspoons salt
- 3 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 teaspoon ground mustard
- ½ teaspoon black pepper
- 1 pinch red pepper flakes (or more for extra spice)
Instructions
- Trim pork tenderloin according to instructions in post above.
- In a large ziploc freezer bag or container, whisk together apple juice, maple syrup, canola oil, cider vinegar, salt, garlic, ginger, mustard, pepper and pepper flakes. Reserve ½ cup of marinade for basting later.
- Add tenderloin, seal tightly, and turn to coat.
- Refrigerate for 2-24 hours.
- Preheat grill to medium-high heat (roughly 400°F). Remove tenderloin from marinade and discard the bag.
- Grill pork tenderloin for 8-12 minutes per side (exact cook time will depend on exact grill temperature and width of tenderloin), basting with reserved marinade several times during the cooking process.
- When the tenderloin reaches an internal temperature of 140°F, remove from the grill and let rest for 5-10 minutes before slicing.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Dave Smucker says
We really like grilling pork tenderloin but instead of a marinade I season with a mix of garlic powder, onion powder, black pepper, and smoked paprika. Then I baste with a mixture of melted butter and soy sauce. Then I again season with the spice mix.
I grill hot, at 600 F on each flat side for about 1 and 1/2 to 2 minutes and then move to indirect heat on the grill and watch the temperature closely with an instant read thermometer. I pull it at 135 to 140 F. It is really easy to over cook port tenderloin and dry it out. Pork tenderloin is such a good cut at a lower price. But don’t over cook it.
Beth Pierce says
This is everything a gourmet meal should be, and then some! Looking forward to enjoying this for dinner tonight!
Ashley Fehr says
Thanks Beth!
Valentina says
This grilled pork is the best grilling recipe for summertime!
Ashley Fehr says
It’s one of our favorites!
Kristyn says
I haven’t had lunch yet & now I am so hungry! This looks so good!! I love that I don’t have to wait too long for it to cook, too!
Ashley Fehr says
Thanks Kristyn! I hope you get a chance to try it
Courtney O'Dell says
So delicious and juicy – loved how well this turned out!
Ashley Fehr says
Thanks Courtney!
Connie Sell says
I too was perplexed by the ingredients. They didn’t match the directions. Please clarify.
Ashley Fehr says
So sorry — major brain fart moment!
kathi says
Yes – the two sets of ingredients don’t match. However, I used all of them in the ingredients and ignored the ones in #2 in the directions. I did manage to make a good marinade out of them. Then, since I don’t own a grill, I baked them in my Air Fryer for 10 minutes at 400 degress; turned them and them baked them for another 8 minutes. They were fantastic. Very moist. I only gave three stars because I had to tweak the recipe to make it work.
Ashley Fehr says
Hi Kathi! Sorry about the confusion! I got my marinades mixed up but it is all fixed now.