Grilled Pork Tenderloin

This grilled pork tenderloin is marinated with a handful of pantry staples but yields the most juicy, moist, and tender meat ever! Ready in under 15 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 199kcal

Author Arman Liew

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 10 minutes or up 8 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.
Remove the pork tenderloin from the grill and let it rest for about 5 minutes before slicing into medallions.

Video

Notes

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.

TO REHEAT. Use an air fryer, skillet, microwave, or oven to reheat the tenderloin.

Nutrition