Making juicy, tender pork has never been easier! Grilled Pork Tenderloin turns out perfectly every time all thanks to a simple marinade made with olive oil, balsamic vinegar, garlic and herbs. Whether you’re grilling on a summer evening with your family or entertaining friends, this delicious recipe is guaranteed to get rave reviews.
Pork tenderloin holds a place of honor at my table. It’s delicious, inexpensive, and lends itself to so many different cooking methods. Actually, it’s really hard to mess up when you’re making a recipe with pork tenderloin since it lends itself to so many different flavor combinations. Around here, we LOVE it grilled. There’s just something about slicing into a tender cut of juicy pork tenderloin that has little bits of charred crust along with a smoky flavor that sends my taste buds crazy.
The secret to making pork tenderloin extra special is to use a marinade. Since this cut of meat is so lean, it needs some help in the flavor department and that comes in the way letting it soak up some bold flavors before grilling. Infusing the tenderloin with my go-to, all-time favorite marinade is the best way to make sure you get incredible pork tenderloin every single time.
What You’ll Need To Make Grilled Pork Tenderloin
- Pork Tenderloin
- Balsamic Vinegar
- Olive Oil
- Italian Seasoning
- Honey ( brown sugar if honey is not available)
- Dijon Mustard
- Salt and Pepper
Tips For Making This Recipe
- Start by trimming the pork tenderloin. Remove the “silver skin” using a sharp knife. Next, pat the meat dry with a paper towel. This helps the marinade stick to the pork.
- Place the tenderloin in a zip-top plastic bag, pour the marinade over and place it in the fridge so that the flavors will incorporate. You can marinate the meat for up to 2 hours or as little as 15 minutes if that’s all the time you have.
- Since pork tenderloin is such a thin cut of meat, I recommend cooking it over high heat. It will cook in less than 30 minutes and you’ll have an amazing, flavorful crust on the outside.
- While cooking, baste the pork tenderloin with the marinade to impart even more flavor. The pork tenderloin will be ready to take off the grill when the internal temperature reads 145 degrees.
- Make sure to let the meat rest for 5 to 10 minutes. Then, slice and serve!
What To Serve With Grilled Pork Tenderloin? Try These Yummy Dishes:
- Southern Tomato Pie
- Instant Pot Garlic and Herb Rice
- Broccoli Pasta Salad
- Cheesy Ranch Potato Foil Packs
- Tomato Cucumber Salad
If you make this recipe, let me know!
You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul.
- 2 - 21/2 pound pork tenderloin - trimmed and patted dry
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon garlic, minced
- 2 teaspoons Italian herb seasoning
- 2 teaspoons dijon mustard
- 2 teaspoons honey (brown sugar if honey is not available)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian herb seasoning, dijon mustard, honey salt, and pepper. Place prepared tenderloin in a sealable plastic bag. Pour 1/2 of the marinade over pork, seal bag and place in the refrigerator for 15 minutes or up to 2 hours.
- Heat grill to 400 degrees. Oil the grates or grill pan. Remove the tenderloin from the bag and place it on the grill. Grill the pork for 2-3 minutes per side then turn. Baste with remaining marinade after each turn. Continue to cook until the internal temperature reaches 145 degrees. Remove the tenderloin from the grill and rest for 5-10 minutes.
- Slice the pork tenderloin and serve.