Ingredients

For the Pork

• 2 pork tenderloins (about 1½ pounds/680g total)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Marinade

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 4 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes (optional)

Optional Garnishes

• Chopped fresh parsley
• Lemon wedges
• Fresh thyme sprigs

Equipment

• Outdoor grill or grill pan
• Mixing bowl
• Whisk
• Resealable plastic bag or shallow dish
• Tongs
• Instant-read meat thermometer
• Cutting board
• Sharp knife
• Aluminum foil

Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together the olive oil, soy sauce, Dijon mustard, lemon juice, Worcestershire sauce, garlic, brown sugar, smoked paprika, oregano, thyme, onion powder, salt, black pepper, and red pepper flakes until well combined.

Step 2: Marinate the Pork

Pat the pork tenderloins dry with paper towels.

Place them in a resealable plastic bag or shallow dish and pour the marinade over the pork.

Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.

Remove the pork from the refrigerator about 20–30 minutes before grilling to allow it to come closer to room temperature.

Step 3: Preheat the Grill

Preheat the grill to medium-high heat (400–425°F / 205–220°C).

Clean and lightly oil the grill grates to help prevent sticking.

Step 4: Grill the Pork

Remove the pork from the marinade and let any excess drip off.

Discard the used marinade.

Place the tenderloins on the hot grill and sear for 2–3 minutes per side, turning until all sides develop beautiful grill marks.

Reduce the heat to medium or move the pork to indirect heat.

Continue grilling for another 10–14 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).

Step 5: Rest the Meat

Transfer the pork to a cutting board and loosely tent it with aluminum foil.

Let it rest for 5–10 minutes before slicing.

Resting allows the juices to redistribute throughout the meat, resulting in tender, juicy slices.

Step 6: Slice and Serve

Slice the pork tenderloin into medallions about ½ inch thick.

Arrange on a serving platter and garnish with chopped parsley, fresh thyme, or lemon wedges if desired.

Serve immediately.

Serving Suggestions

Grilled Pork Tenderloin pairs wonderfully with:

• Garlic mashed potatoes
• Roasted baby potatoes
• Grilled asparagus
• Corn on the cob
• Steamed green beans
• Roasted Brussels sprouts
• Coleslaw
• Garden salad
• Caesar salad
• Rice pilaf
• Buttered noodles
• Macaroni and cheese
• Grilled peaches
• Dinner rolls

Tips for the Best Grilled Pork Tenderloin

• Marinate the pork for at least 2 hours to maximize flavor and tenderness.
• Use an instant-read thermometer to avoid overcooking.
• Remove the pork from the grill at 145°F (63°C) for perfectly juicy results.
• Let the meat rest before slicing to keep the juices inside.
• Trim any excess silver skin from the tenderloin before marinating for a more tender texture.
• Oil the grill grates well to prevent sticking.
• Slice against the grain for the most tender bites.

Recipe Variations

Honey Garlic Pork Tenderloin

Add 2 tablespoons of honey to the marinade for a sweet and savory glaze.

Herb-Crusted Pork Tenderloin

Coat the pork with chopped fresh rosemary, thyme, and parsley before grilling for extra herbal flavor.

Spicy Grilled Pork Tenderloin

Increase the crushed red pepper flakes and add a teaspoon of chipotle powder for smoky heat.

Maple Dijon Pork Tenderloin

Replace the brown sugar with pure maple syrup for a rich, slightly sweet finish.

Citrus Pork Tenderloin

Use a combination of lemon, lime, and orange juice in the marinade for a bright, fresh flavor.

Balsamic Pork Tenderloin

Replace the lemon juice with balsamic vinegar for a tangy, slightly sweet variation.

Storage

Allow the grilled pork tenderloin to cool completely before storing.

Place leftovers in an airtight container and refrigerate for up to 4 days.

To reheat, warm the slices gently in a covered skillet over low heat with a splash of broth or water, or reheat in a 300°F (150°C) oven until warmed through. Avoid overheating, as pork tenderloin can dry out.

For longer storage, freeze the cooled pork in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Leftover sliced pork is also excellent in sandwiches, wraps, salads, tacos, and grain bowls.