Grilled Pork Tenderloin with Lemon, Garlic and Herbs - Recipe

There’s something special about a pork tenderloin that’s kissed by the grill—gently smoky on the outside, unbelievably tender within, and infused with bright lemon, bold garlic, and fragrant herbs. This Grilled Pork Tenderloin with Lemon, Garlic, and Herbs is the kind of meal that feels weekend-worthy yet happens to be weeknight easy. You’ll marinate the pork in a lively blend, give it a quick sear, and finish it just until it’s juicy and blushing inside. Expect a beautifully balanced dish: savory, citrusy, and packed with fresh herb notes that make every bite sing.

What Makes This Lemon-Garlic Herb Pork Tenderloin Irresistible

This recipe delivers maximum flavor with minimal fuss. The lemon brightens the pork, the garlic gives it backbone, and the fresh herbs bring a garden-fresh aroma that tastes like summer—no matter the season. Pork tenderloin is the leanest, most tender cut on the animal, so it cooks quickly and stays succulent when handled with care. Grilling adds a gentle smokiness and that irresistible charred edge. With a quick marinade and a hot grill, you get a restaurant-quality main course that’s both comforting and elegant. It’s the perfect centerpiece for casual dinners, date nights, or when you want to impress without stress.

What You’ll Need: Ingredients for Lemon-Garlic Herb Grilled Pork Tenderloin

• Pork tenderloin (1 to 1.5 pounds) — The star of the show: lean, tender, and fast-cooking.
• Olive oil (3 tablespoons) — Helps carry flavors, coats the meat, and promotes browning.
• Lemon zest (from 1 large lemon) — Concentrated citrus oils for bright, fragrant flavor without extra acidity.
• Lemon juice (2 tablespoons) — Adds tang to balance the richness of the pork.
• Garlic (4 cloves, finely minced) — The savory backbone that rounds out the marinade.
• Fresh rosemary (1 tablespoon, chopped) — Earthy, piney notes that pair beautifully with pork.
• Fresh thyme (1 tablespoon, chopped) — Light, floral herb that lifts the citrus and garlic.
• Fresh parsley (2 tablespoons, chopped) — Adds freshness and color; ideal for finishing.
• Dijon mustard (1 tablespoon) — Emulsifies the marinade and brings gentle heat and tang.
• Honey or maple syrup (1 to 2 teaspoons) — Balances acidity and helps with caramelization.
• Smoked paprika (1 teaspoon) — Optional, for mild smokiness and a deeper color.
• Red pepper flakes (1/2 teaspoon) — Optional, a subtle kick that enhances, not overwhelms.
• Kosher salt (1.25 to 1.5 teaspoons) — Essential for seasoning throughout and keeping the meat juicy.
• Freshly ground black pepper (1 teaspoon) — Adds warmth and complexity.
• Neutral high-heat oil (1 tablespoon) — For oiling the grill grates so nothing sticks.
• Lemon wedges, for serving — A final squeeze wakes up the flavors right before eating.
• Additional chopped herbs, for garnish — A fresh flourish that makes the plate pop.

How to Cook It: Step-by-Step for Grilled Pork Tenderloin with Lemon, Garlic, and Herbs

1. Prep the pork: Trim away the silver skin from the tenderloin with a sharp knife. Pat it dry thoroughly with paper towels so the marinade clings and browning happens evenly.
2. Make the marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, parsley, Dijon, honey, smoked paprika (if using), red pepper flakes (if using), salt, and black pepper.
3. Marinate: Place the pork in a resealable bag or shallow dish. Pour in the marinade and turn to coat. Press out excess air and seal. Marinate at least 30 minutes, ideally 2 to 4 hours, or up to 24 hours in the fridge for deeper flavor.
4. Bring to room temp: About 30 minutes before grilling, remove the pork from the refrigerator. This helps it cook more evenly.
5. Preheat the grill: Heat your grill to medium-high, aiming for about 450°F. Create a two-zone fire if possible: one hot side for searing and a cooler side for finishing.
6. Oil the grates: Dip a folded paper towel in high-heat oil and, using tongs, rub it over the grates. Clean, oiled grates help prevent sticking and promote top-notch grill marks.
7. Shake off excess marinade: Remove the tenderloin from the bag and let excess marinade drip away. Discard marinade that has touched raw meat, or boil it for several minutes if you plan to use it as a sauce.
8. Sear: Place the tenderloin over the hot side. Sear for 2 to 3 minutes per side, rotating to build an even, golden crust.
9. Finish over indirect heat: Move the pork to the cooler side of the grill, close the lid, and cook until the internal temperature reaches 140 to 145°F, about 10 to 15 minutes more depending on thickness.
10. Rest: Transfer to a cutting board and tent loosely with foil. Rest for 8 to 10 minutes. This step locks in juices and ensures tenderness.
11. Slice and serve: Slice into 1/2-inch medallions against the grain. Sprinkle with extra herbs and serve with lemon wedges for a bright finish.

Timing and Prep Details at a Glance

Here’s a quick overview so you can plan your meal with confidence:

• Prep time: About 15 minutes to trim the pork and make the marinade.
• Marinating time: Minimum 30 minutes; 2 to 4 hours recommended; up to 24 hours for maximum flavor.
• Grill time: Approximately 15 to 20 minutes total (sear, then finish over indirect heat).
• Resting time: 8 to 10 minutes before slicing.
• Total active time: About 30 minutes, plus marinating and resting.

When is it ready? The pork is perfectly done at 145°F in the thickest part, followed by a rest. The inside should be juicy and slightly rosy, not gray or dry.

Pro Tips for Foolproof Results

• Lean into the zest: Lemon zest gives you vivid citrus flavor without watering down the marinade. Don’t skip it.
• Two-zone grilling is your friend: Sear first for color and flavor, then finish gently on the cooler side to avoid overcooking.
• Use a thermometer: Pork tenderloin goes from perfect to overdone quickly. An instant-read thermometer keeps you in the sweet spot.
• Dry the meat well before marinating: Excess surface moisture dilutes flavor and hinders browning.
• Consider a light dry brine: If you’re short on marinade time, salt the pork 45 to 60 minutes in advance. It subtly seasons and improves juiciness.
• Save some marinade—safely: Reserve a portion of marinade before it touches raw meat to use as a finishing drizzle, or boil the used marinade for a few minutes to make it safe.
• Rest before slicing: Those 8 to 10 minutes let juices redistribute so every slice stays moist.
• Slice against the grain: This shortens muscle fibers and makes each bite more tender.
• Garnish for freshness: A handful of chopped parsley or thyme at the end brightens the entire dish.

Nutrition at a Glance

Approximate nutrition per serving (based on 4 servings):

• Calories: 300
• Protein: 36 g
• Total fat: 10 g
• Saturated fat: 2 g
• Carbohydrates: 6 g
• Fiber: 0.5 g
• Total sugars: 4 g
• Sodium: ~600 mg (varies with salt usage)
• Potassium: ~650 mg

These values are estimates and will vary based on the exact size of your tenderloin, salt levels, and any changes to the marinade ingredients.

Your Questions, Answered

Can I make this in the oven instead of on the grill?

Yes. Sear the marinated tenderloin in a hot oven-safe skillet on the stove for 2 to 3 minutes per side, then roast at 425°F until it reaches 140 to 145°F, about 12 to 18 minutes depending on thickness. Rest before slicing.

What herbs can I substitute if I don’t have rosemary and thyme?

Oregano, marjoram, or sage work nicely, and basil adds a fresh, sweet note. Use a mix you enjoy—just keep total chopped fresh herbs around 2 to 3 tablespoons.

How long can I marinate pork tenderloin?

At least 30 minutes for quick flavor, up to 24 hours for a deeper infusion. If marinating overnight, keep the lemon juice moderate to avoid an overly “cured” texture.

A Few Parting Bites

Grilled Pork Tenderloin with Lemon, Garlic, and Herbs is one of those gratifying dishes that meets you wherever you are—simple enough for a relaxed weeknight, special enough for company. The marinade layers in brightness and aroma, the grill adds char and warmth, and the final squeeze of lemon ties everything together with a clean, zesty finish. Serve it with a crisp salad, grilled vegetables, or buttery potatoes, and you’ve got a meal that feels complete without being complicated.

Most of all, enjoy the process. From rubbing in the herbs to that first slice revealing a tender blush, it’s a recipe that invites you to slow down and savor. Here’s to good food, shared at a table with people you love. May this tenderloin become a keeper in your rotation and a reason to fire up the grill a little more often.