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 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.

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.

Recipe variations

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