Grilled Pork Tenderloin (Tender And Juicy)

Grilled Pork Tenderloin marinated in olive oil, balsamic vinegar, dried italian seasoning and garlic is tender and juicy. This easy to make recipe is great for a weeknight meal or when you're having guests.

5 from 3 reviews

Grilled Pork Tenderloin (Tender And Juicy)

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.

Prep Time8

Cook Time20

Resting Time5

Total Time33

Course: Main Course

Cuisine: American

Servings:

Calories: 210kcal

Author: Donya Mullins

Ingredients

2 - 21/2 pound pork tenderloin - trimmed and patted dry
½ cup olive oil
½ 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)
½ teaspoon salt
¼ teaspoon pepper

Instructions

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 ½ 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days.
To freeze pork loin, start by letting it cool to room temperature. Then, transfer the tenderloin into a freezer bag or an airtight container, ensuring minimal air is trapped inside. Seal tightly and label with the date for easy reference. When you're ready to use it, allow the tenderloin to thaw in the refrigerator for safe and even defrosting.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition