Grilled Pork Tenderloin

Donya’s Best Tips for Grilled Pork Tenderloin

• Remove the silver skin first: That thin, shiny membrane on the outside of the tenderloin does not break down on the grill. It makes the meat tough and chewy. Take 30 seconds with a sharp knife to trim it off before you do anything else.
• Pat the meat dry before marinating: A dry surface helps the marinade cling to the pork instead of sliding right off. Use a paper towel and give it a good pat before it goes in the bag.
• Save half the marinade for basting: Pour half over the pork to marinate, then set the rest aside. Brush it on while the tenderloin grills — that is where the caramelized, flavorful crust comes from.
• Use a meat thermometer — every single time: Pork tenderloin is lean and cooks fast. The difference between perfectly juicy and dry is just a few degrees. Pull it at 145°F and it will be tender, slightly pink in the center, and exactly right.
• Let it rest before you slice: Five to ten minutes on the cutting board is not optional. The juices need time to settle back into the meat. Slice too soon and they run out onto the board instead of staying where you want them.
• Slice against the grain: Look at the direction of the muscle fibers and cut across them. It shortens the fibers and makes every single bite more tender.

Simple Ingredients with Big Flavor

• Pork tenderloin is a long, lean cut from the center of the loin. It cooks quickly on the grill and stays juicy when it is not overcooked.
• Balsamic vinegar is the backbone of this marinade. It brings a rich, slightly sweet tang that caramelizes beautifully on the grill.
• Olive oil keeps the meat moist and helps the marinade coat every surface evenly.
• Garlic adds bold, savory depth. Fresh minced garlic makes a real difference here.
• Honey brings a touch of sweetness that balances the balsamic and helps create a golden, slightly sticky crust on the outside.
• Dijon mustard adds a subtle tang and helps the marinade bind together and cling to the meat.
• Italian herb seasoning brings herby, aromatic flavor without any extra work. One ingredient that does the job of many.

Change It Up for Any Occasion

Go smoky and spicy. Add a teaspoon of smoked paprika and a pinch of cayenne to the marinade for a deeper, bolder flavor with a little heat.

Try a citrus twist. Swap the balsamic for fresh orange juice and add a teaspoon of orange zest. Bright, fresh, and beautiful for summer entertaining.

Add a Southern BBQ angle. Replace the Dijon with a tablespoon of your favorite BBQ sauce or a drizzle of Carolina Gold. Rich, tangy, and made for the grill.

Make it a weeknight sheet pan dinner. Roast it in the oven at 425°F when the grill is unavailable. Same marinade, same great result in about 20 minutes.

Use it for sandwiches. Leftover sliced tenderloin on a good roll with a little Dijon and pickled red onions is one of the best lunches of summer.

Here’s How Simple It Really Is

Make the marinade by whisking together olive oil, balsamic vinegar, garlic, Italian seasoning, Dijon mustard, honey, salt, and pepper. Pour half over the tenderloin in a sealable bag and refrigerate for at least 15 minutes, or up to 2 hours. Reserve the other half for basting.

Heat the grill and place the tenderloin on the grill. Cook 2 to 3 minutes per side, turning and basting with the reserved marinade after each turn. Continue grilling until the internal temperature reaches 145°F. Remove from the grill and let it rest for 5 to 10 minutes. Slice against the grain and serve.

The Make-Ahead Move That Changes Everything

Grilled pork tenderloin is a natural for entertaining because most of the work can happen well before guests arrive.

Marinate overnight: The tenderloin can marinate in the refrigerator for up to 2 hours — or prep it the night before for the deepest flavor. Pull it out 20 minutes before grilling to take the chill off.

Make the marinade ahead: Mix it up to 2 days in advance and store it in a jar in the refrigerator. When you are ready to cook, just pour it over the pork.

Store leftovers: Keep sliced or whole leftover tenderloin in an airtight container in the refrigerator for up to 3 days. It reheats beautifully or eats cold straight from the container.

Freeze for later: Let the cooked tenderloin cool completely, transfer to a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.