Grilled pork tenderloin is a deliciously easy main dish for your backyard barbecue!
Pork tenderloin is marinated in a flavorful soy-lemon juice sauce, then grilled until tender and juicy in about 20 minutes.
This recipe is impressive and incredibly easy to make.
Perfectly Grilled Pork Tenderloin
- This grilled pork tenderloin recipe is healthy and delicious, and it cooks really fast.
- Naturally low-carb and low-calorie, it’s a healthy choice that tastes great.
- Pork tenderloin is a lean cut of meat and it’s flavorful and incredibly tender & juicy.
- Grilling adds extra flavor and is perfect for summer months.
Ingredients for Grilled Pork Tenderloin
Pork tenderloin – This recipe is for pork tenderloin (not pork loin). A pork tenderloin is a long and thin piece of pork, about 7 to 8 inches and 2 inches in diameter. Frozen tenderloins should be thawed.
Marinade – Soy sauce, lemon juice, and brown sugar infuse pork tenderloin with flavor. Add fresh herbs, a dash of chili paste, fresh garlic, or ginger if you’d like.
No time to marinate? Season room temp pork tenderloin with salt and pepper or try this DIY Italian seasoning rub.
How to Grill Pork Tenderloin
- Mix the marinade ingredients and marinate the pork for up to 4 hours (per recipe below).
- Preheat the grill to medium-high heat. Add the pork and sear for 2-3 minutes per side or until the pork is lightly charred.
- Move the tenderloin away from direct heat and close the lid. Cook for 16-19 minutes or until a meat thermometer reads an internal temperature of 140°F.
- Transfer meat to a cutting board and cover it loosely with foil, allowing it to rest for 5-10 minutes.
- Slice and serve.
Tips for Juicy Pork Tenderloin
- Avoid marinating pork tenderloin longer than 4 hours, the lemon juice will break down the meat and make it mushy. Marinate in the refrigerator.
- The key to perfect pork tenderloin to be sure not to overcook it! Use a meat thermometer for the best results.
- Transfering the pork tenderloin to indirect heat allows it to cook through without overcooking.
- Cook tenderloin to 140°F, leaving it just a little bit pink in the center as it will continue to cook as it rests.
- Always remember to rest the meat for about 5 minutes before slicing so the tasty juices can recirculate back into the meat.
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Grilled Pork Tenderloin
- 1 pork tenderloin about 1 pound
- ½ yellow onion sliced
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoon brown sugar
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt or to taste
- Use a small knife to remove any silverskin or fat from the pork tenderloin.
- Combine soy sauce, lemon juice, vegetable oil, brown sugar, black pepper, dried thyme leaves, and salt in a shallow dish or freezer bag. Add the onion and pork tenderloin to the marinade. Seal or cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Cover or seal the container and refrigerate to marinate for at least 30 minutes or up to 4 hours.
- Preheat the grill to medium-high heat. For indirect cooking on a gas grill, turn on the burners on one side while keeping the other side off.
- Remove the pork tenderloin from the marinade, letting excess liquid drip away. Discard the marinade and onions. If desired, grill the onions separately on a grill mat.
- Place the pork tenderloin over the lit burners and grill each side for 2 to 3 minutes until lightly charred.
- Move the pork to the side of the grill opposite the heat and close the lid. Continue to grill using indirect heat for an additional 16 to 19 minutes, flipping halfway through. Cook until the internal temperature reaches 138°F with an instant-read thermometer.
- Remove the pork from the grill and let it rest on a cutting board, loosely tented with foil, for 5 minutes. Slice the pork tenderloin into medallions.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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