Grilled Pork Tenderloin Recipe: Best Marinade, Tips & Temps!

There’s something special about a grilled pork tenderloin that makes any evening feel like a celebration. It cooks quickly, turns irresistibly caramelized on the outside, and stays tender and juicy throughout. This recipe keeps things simple and approachable, with a balanced marinade that hits all the right notes: savory, sweet, garlicky, and lightly smoky. Expect a melt-in-your-mouth center, a gorgeous char, and flavors that pair beautifully with nearly any side—from grilled veggies to a crisp salad. If you’ve never grilled tenderloin before, don’t worry; I’ll walk you through it step by step so you feel confident from start to finish.

Reasons You’ll Be Glad You Made This Grilled Pork Tenderloin

This grilled pork tenderloin is special because it’s easy enough for a weeknight yet impressive enough for guests. The marinade adds layers of flavor without overwhelming the natural sweetness of the pork, and the grilling method ensures a tender, juicy finish every time. You’ll also love how adaptable it is—serve it with a herby sauce, slice it into medallions for sandwiches, or keep it simple with fresh lemon and herbs.

What You’ll Need: Ingredients for Grilled Pork Tenderloin

• 2 pork tenderloins (2–2.5 lb total) – Lean, tender cut that cooks quickly and stays juicy with proper searing and resting.
• 1/4 cup olive oil – Helps carry flavor and promotes browning on the grill.
• 2 tablespoons soy sauce – Adds savory depth and saltiness that seasons the meat from within.
• 2 tablespoons Dijon mustard – Brings tang and helps emulsify the marinade for even coating.
• 1 tablespoon brown sugar or maple syrup – Encourages caramelization and balances the savory notes.
• 3 cloves garlic, minced – Provides aromatic punch and warmth.
• 1 teaspoon smoked paprika – Adds gentle smokiness and a deeper color.
• 1/2 teaspoon ground cumin (optional) – Earthy undertone that complements the pork.
• 1 teaspoon lemon zest – Brightens the marinade without making it too acidic.
• 1–1.5 teaspoons kosher salt – Seasons the meat; adjust depending on brand of soy sauce and your taste.
• 1/2 teaspoon freshly ground black pepper – Adds a little bite and rounds out the flavors.
• 1/4 teaspoon red pepper flakes (optional) – Gentle heat for those who like a little spice.
• 1 tablespoon neutral oil (for the grill grates) – Prevents sticking and promotes clean grill marks.
• Fresh herbs (parsley, thyme, or rosemary), chopped – For garnish and a pop of freshness.
• Lemon wedges (optional) – A final spritz to brighten the finished dish.

Note: If you prefer a glaze, reserve a few tablespoons of the marinade before it touches raw pork. You’ll brush it on in the last minutes of grilling for a glossy finish.

Step-by-Step Guide to Getting It on the Grill

1. Trim the tenderloins. Place the pork on a cutting board and remove any visible silverskin—a thin, silvery membrane—using the tip of a sharp knife. This connective tissue can be tough, so trimming it ensures a tender bite.
2. Whisk the marinade. In a bowl, whisk together olive oil, soy sauce, Dijon mustard, brown sugar (or maple), garlic, smoked paprika, cumin (if using), lemon zest, salt, pepper, and red pepper flakes. Taste a tiny dab before adding the meat to confirm seasoning; adjust salt or sugar as needed.
3. Reserve some for basting. Before you add the pork to the marinade, scoop out 2–3 tablespoons into a small bowl. This will be your safe glaze for finishing on the grill.
4. Marinate the pork. Add the tenderloins to a zip-top bag or shallow dish and pour the remaining marinade over them. Press out excess air and seal. Marinate in the refrigerator for at least 30 minutes and up to 8 hours. If you plan to add lemon juice instead of zest, keep the marinating time to 4 hours or less.
5. Preheat the grill. Heat your grill to medium-high (about 400–450°F). If using charcoal, build a two-zone fire (one side with hot coals and one cooler side). If using gas, leave one burner lower to create a cooler zone. This lets you sear and then finish gently without burning.
6. Prep the grates. Clean the grill grates and oil them lightly using tongs and a folded paper towel dipped in neutral oil. Clean, oiled grates reduce sticking and create better grill marks.
7. Pat dry and sear. Remove the tenderloins from the marinade, letting excess drip off. Pat the surface lightly with paper towels to encourage browning. Place the tenderloins over the direct-heat zone and sear for 2–3 minutes per side until well-marked.
8. Move to indirect heat. Transfer the pork to the cooler side of the grill, close the lid, and continue cooking for 8–12 minutes, turning once or twice. Start checking the internal temperature after 8 minutes.
9. Glaze near the end. In the last 2–3 minutes of cooking, brush the reserved marinade over the tenderloins. This creates a shiny, flavorful finish without risking burnt sugars.
10. Cook to temperature, not time. Aim for 138–140°F in the thickest part (it will rise to 145°F as it rests). Use an instant-read thermometer for accuracy. USDA recommends 145°F with a minimum 3-minute rest for pork.
11. Rest and slice. Transfer the tenderloins to a cutting board and tent loosely with foil. Rest for 10 minutes to let the juices redistribute. Slice into 1/2-inch medallions across the grain.
12. Garnish and serve. Scatter with fresh herbs and add a squeeze of lemon if you like. Serve with grilled vegetables, a crisp salad, or roasted potatoes. Any leftovers are fantastic in grain bowls, tacos, or sandwiches.

Time & Prep: What to Expect

• Active prep time: About 15–20 minutes (trimming, marinating, grill prep).
• Marinating time: 30 minutes to 8 hours (4 hours or less if using lemon juice).
• Grilling time: 12–18 minutes total, depending on thickness and grill temperature.
• Resting time: 10 minutes before slicing.

When is it ready? Once the thickest part hits about 138–140°F and then rests to a final 145°F, your pork will be perfectly juicy and safe to eat. Plan on roughly 1 hour from start to table if you do a quick marinade; longer if you let it soak up extra flavor.

Helpful Tips to Nail It Every Time

• Use two-zone grilling. Sear over high heat, then finish gently on the cooler side to avoid burning the exterior before the center is done.
• Pat the pork dry before searing. Excess moisture steams; a drier surface browns better.
• Trim the silverskin. It doesn’t break down during cooking. Removing it makes each bite more tender.
• Thermometer = confidence. Pork tenderloin is lean, so a few degrees make a difference. Pull at 138–140°F; it will coast to 145°F as it rests.
• Glaze late. Sugars burn quickly. Apply the reserved marinade in the final minutes for shine and flavor.
• Tie if needed. If one end is very thin, fold it under and tie with kitchen twine so the tenderloin cooks evenly.
• Add a finishing touch. A pat of herb butter or a squeeze of lemon right before serving adds restaurant-level polish.
• No grill? Sear in a hot skillet for 2–3 minutes per side, then finish in a 400°F oven for 10–12 minutes.

Nutrition at a Glance

Approximate values per serving (serves 4; about 6 oz cooked pork each):

• Calories: ~300
• Protein: ~38 g
• Carbohydrates: ~6 g
• Fat: ~9 g
• Saturated Fat: ~2 g
• Sodium: ~700 mg (varies with soy sauce and salt)
• Sugar: ~4 g

These numbers are estimates and will vary based on the exact pork size, marinade absorption, and grilling method.

Questions People Often Ask

Is pork tenderloin the same as pork loin?

No—pork tenderloin is a small, very lean, tapered muscle that cooks quickly; pork loin is larger, wider, and typically cooked low and slow or roasted. Their cooking methods and times aren’t interchangeable.

What temperature should pork tenderloin be cooked to?

Cook to 145°F (63°C) as recommended by the USDA. For best results, remove from the grill at about 138–140°F and let it rest 10 minutes; carryover heat will bring it to the target temperature while keeping it juicy.

Can I marinate it overnight?

Yes, up to 8 hours is great with a low-acid marinade like this one. If you add citrus juice, keep it under 4 hours to avoid changing the texture. Always marinate in the refrigerator.

A Warm Send-Off

Grilled pork tenderloin is one of those dishes that makes cooking feel joyful—simple ingredients, a few smart techniques, and suddenly you have a platter of beautifully charred, tender slices ready to share. Whether you serve it on a laid-back weeknight or bring it out for a weekend cookout, it has a way of bringing people to the table and keeping them there for one more slice. I hope this becomes one of those reliable, go-to recipes you can count on, tweak to your taste, and make your own. Happy grilling, and enjoy every juicy bite.