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This grilled pork tenderloin is marinated with a handful of pantry staples, but it yields the most juicy, moist, and tender meat ever. It’s ready in under 15 minutes.
★★★★★ REVIEW
“Perfect tenderloin recipe! The marinade added great flavor, and it turned out juicy and tender.” – Adrienne
Table of Contents
One of my favorite cuts of meat to cook for my family is pork tenderloin, and it’s especially delicious grilled. Unlike other cuts of pork, it’s affordable, needs very little prep work or marinating time, and the results are sensational!
It’s succulent, and my tangy-umami marinade tenderizes the meat and keeps it moist throughout cooking. It’s quick to make and naturally healthy. We love it served over a salad or with potatoes, but anything works. Also, don’t worry if you don’t want to use the grill, as a grill pan works just as well!
If you love all things grilling, try my beef kabobs, grilled Mahi Mahi, grilled beef tenderloin, and grilled chicken drumsticks next.
Key Ingredients
- Pork tenderloin. Not pork loin! Opt for a thick cut with minimal marbling and no silver skin. I prefer to get my pork from a butcher, but mainstream grocery stores should also stock it.
- Olive oil. You need some fat to get the gorgeous crust. I like olive oil, but any oil works.
- Lemon juice. Freshly squeezed.
- Seasonings. Salt, pepper, smoked paprika.
- Garlic. Please use fresh garlic, not garlic powder.
- Brown sugar. When grilling significant cuts of meat, I like adding some form of sweetness for caramelization around the outside. Liquid sweeteners like honey or maple syrup will also work.
- Soy sauce. Or gluten-free soy sauce or tamari.
- Thyme. Fresh thyme adds a superb aromatic element to the marinade.
How to grill pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the seasonings, sauce, and oil in a bowl.
Step 2- Place the trimmed pork tenderloin in a resealable bag. Coat it with the marinade, seal it, and refrigerate it for 5 minutes.
Step 3- Grill the pork for 1 minute on each side (4 minutes total), then 4 minutes on each of the larger sides.
Step 4- Insert an instant-read thermometer into the thickest part of the tenderloin to check for your preferred doneness. Once cooked, let it rest for 5 minutes before slicing.
Arman’s recipe tips
- Use a meat thermometer. My #1 tip when cooking large cuts of meat (or any meat, really!). The doneness depends on your preferences. Look for 135F for medium-rare, 150F for medium, and up to 165F for well-done.
- Let the meat rest. If you slice into the cooked meat the moment it is taken off the heat, the precious meat juices will flow out. Resting allows the meat juices to be redistributed and reabsorbed back into the meat. Five minutes of resting time is plenty.
- Cover the grill when not flipping the meat. This is super important because the trapped heat helps cook the sides that rely on indirect heat.
- Marinate the meat. You can marinate the pork for up to 24 hours before grilling. Just bring the meat to room temperature first.
Storage instructions
To store. Keep the leftover or batch-prepped grilled tenderloin in the refrigerator for 4-5 days in a sealed container.
To freeze. Cooked pork freezes well and can be stored in sealed freezer-safe bags for six months.
More easy pork dinners
- Pork katsu
- Stuffed pork chops
- Stuffed pork loin
- Air fryer pork belly
- Country-style pork ribs
- Pork steak
- Or any of these pork recipes
If you tried this Grilled Pork Tenderloin recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Grilled Pork Tenderloin
Video
Ingredients
- 1 1/2 pounds pork tenderloin
- 3 tablespoons olive oil
- 1/2 large lemon juiced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 3 cloves garlic minced
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme
Instructions
- In a small bowl, combine the olive oil, lemon juice, sea salt, black pepper, smoked paprika, minced garlic, brown sugar, soy sauce, and fresh thyme. Mix well to create a marinade.
- Place the trimmed pork tenderloin in a shallow dish or in a Ziplock bag. Pour the marinade over the pork, making sure it's evenly coated. Marinate the tenderloin for at least 5 minutes or up to 24 hours.
- Remove the pork tenderloin from the marinade, allowing any excess marinade to drip off.
- Preheat your grill to medium-high heat. Place the pork tenderloin on the preheated grill. Cook the pork on each side for one minute, for a total of 4 minutes. Close the lid when not cooking. Cook the two large sides for an extra 4 minutes each after this. Aim for the pork to reach an internal temperature of 140-145F (for medium-rare), or your desired doneness (150F for medium or 160F for well done).
- Remove the pork tenderloin from the grill and let it rest for about 5 minutes before slicing into medallions.
Notes
- Try a different marinade. Use my pork tenderloin marinade or one with Dijon mustard for something tangy and rich.
- Douse it in a sauce. Easily amp up the flavor of the pork by covering it with an umami sauce, like bulgogi sauce, katsu sauce, or eel sauce.
- Use other herbs, like ground cumin, rosemary, oregano, or parsley.
Nutrition
Originally published July 2023, updated and republished May 2025
Would it also be tasty if I avoid brown sugar?
Perfect tenderloin recipe! The marinade added great flavor and it turned out juicy and tender.
Good morning! The ingredients list does not show soy sauce but the instructions say to add soy sauce? Do I use this ingredient and if so, how much?
Thank you and happy cooking!
April
Sorry April, I will fix it!