Grilled Pork Tenderloin

My New Favorite Grilled Pork Tenderloin

Consider this your friendly nudge to make grilled pork tenderloin more often. 😉

I’m convinced pork tenderloin is one of those cuts that totally doesn’t get the love it deserves. It’s lean, quick-cooking, and a more affordable option for feeding a crowd. Plus when it’s grilled well, it’s SO tender and juicy and gets all of those deliciously charred, caramelized edges. Yum.

I’ve been working on some new marinade recipes this summer and was genuinely blown away by how much flavor this one adds to every bite. It’s a simple mix of olive oil, soy sauce, Dijon, honey, citrus, garlic and smoked paprika, but it somehow hits all of the right notes — savory, tangy, garlicky, lightly smoky, and just a little sweet. Add a sprinkle of flaky sea salt, maybe a squeeze of lemon or lime if you’re feeling it, pile everything onto a platter, and you’ve got a dinner that works just as well for a casual Tuesday as it does for having friends over on the patio.

Let’s grill some pork!!

Recipe Tips

A few simple tips can make a big difference here, especially when it comes to keeping the pork tender and juicy:

Use pork tenderloin, not pork loin. These two cuts sound similar, but they are very different. Pork tenderloin is long, narrow, and cooks quickly. Pork loin is much larger and needs a totally different cook time/method.
Trim the silver skin. Most pork tenderloins have a thin, silvery membrane on one side. It can be tough and chewy, so take a minute to slide a knife underneath and remove it before marinating.
Don’t over-marinate. Thirty minutes is enough to give the pork great flavor, and up to 8 hours is fine. I wouldn’t go much longer than that, since the lemon or lime juice can start to change the texture of the meat.
Let the grill get properly hot. Medium-high heat, around 400°F, is perfect here. You want the outside to brown and caramelize while the inside stays juicy.
Turn the pork often. I like turning it every 3 to 4 minutes so that all sides get nicely browned without any one side getting too dark.
Use an instant-read thermometer. This is the best way to avoid dry pork. Pull the tenderloin off the grill when the thickest part reaches 145°F, then let it rest before slicing.
Rest before slicing. Give the pork 5 to 10 minutes on the cutting board so the juices can settle back into the meat. It’s a small step, but it really does matter.
Slice against the grain. Look for the direction the muscle fibers are running, then slice across them. This helps each piece taste more tender.

Variations You Can Try

This marinade is quite flexible, so feel free to play around with it depending on what you’re serving alongside the pork.

Add fresh herbs. Stir chopped rosemary, thyme, oregano, cilantro, or parsley into the marinade for a fresher, herby flavor.
Make it spicier. Add crushed red pepper flakes, cayenne, sriracha, chili garlic sauce, or a spoonful of harissa if you want a little heat.
Swap the citrus. Use orange juice instead of lemon or lime for a slightly sweeter, softer citrus flavor.
Make it sweeter. Add an extra tablespoon of honey or maple syrup if you love a more caramelized, slightly sticky finish.
Add a smoky kick. Use chipotle powder instead of smoked paprika, or add a spoonful of adobo sauce from a can of chipotles.
Finish with a sauce. Serve the sliced pork with chimichurri, tzatziki, pineapple salsa, green goddess dressing, or a quick garlic yogurt sauce.

FAQ

What temperature should pork tenderloin be cooked to?

Pork tenderloin should be cooked to an internal temperature of 145°F, measured at the thickest part of the meat. It may still have a slight blush of pink in the center, which is totally fine and helps keep it juicy.

Can I make this without a grill?

Yes! You can sear the pork in an oven-safe skillet over medium-high heat, then transfer it to a 400°F oven until it reaches 145°F. You can also cook it on a grill pan if that’s what you have.

Can I use this marinade for other proteins?

Definitely! This marinade is great with chicken, shrimp, salmon, steak, or even tofu. Just adjust the marinating and cooking times depending on what you’re using.

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Prep Time: 10

Cook Time: 15

Marinating Time: 30

Total Time: 55

Makes: servings

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This juicy grilled pork tenderloin is marinated in a savory garlic-soy-Dijon marinade, grilled until perfectly tender, and finished with flaky sea salt for an easy, flavorful dinner.

Ingredients

2 pork tenderloins, about 2 pounds total
1/3 cup olive oil
1/3 cup low-sodium soy sauce
2 tablespoons Dijon mustard
2 tablespoons honey or maple syrup
2 tablespoons freshly-squeezed lemon juice or lime juice
4 large cloves garlic, pressed or finely minced
1 teaspoon fine sea salt
1 teaspoon freshly-ground black pepper
1 teaspoon smoked paprika
flaky sea salt, for topping

Instructions

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Make the marinade. In a medium bowl, whisk together the olive oil, soy sauce, Dijon mustard, honey, lemon juice, garlic, sea salt, black pepper and smoked paprika until combined.
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Marinate the pork. Add the pork tenderloins to a large zip-top bag or shallow dish. Pour the marinade over the pork and turn to coat. Cover or seal and refrigerate for at least 30 minutes, or up to 8 hours.
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Heat the grill. Preheat the grill to medium-high heat, around 400°F. Clean and oil the grill grates.
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Grill the pork. Remove the pork tenderloins from the marinade, letting any excess drip off, and discard the remaining marinade. Place the pork on the grill and cook for 12 to 16 minutes total, turning every 3 to 4 minutes, until the pork is browned on all sides and reaches an internal temperature of 145°F.
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Rest and serve. Transfer the pork to a clean cutting board and let it rest for 5 to 10 minutes. Slice against the grain and sprinkle with flaky sea salt. Serve warm and enjoy!