My grilled pork tenderloin uses a simple homemade marinade to get a tender and juicy pork every time. It gets that perfect charred crust and has the perfect blend of sweet and savory.
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My Favorite Recipe for Grilling Pork Tenderloin
I love grilled pork tenderloin and I set out to create a recipe that I loved making all summer long, and this is it.
I use apple cider vinegar in the marinade to help break down the pork tenderloin just enough so it gets even more tender and juicy. Plus, this recipe is so easy that I marinade it the morning before I go to work and it’s ready to grill when I get home!
My husband Ben appreciates it because he says I made grilling pork tenderloin 10 times more flavorful than it used to be, and easier since we didn’t need to mix all the ingredients together after a long day of work.
Looking for more pork tenderloin recipes? My crock pot pork tenderloin, air fryer pork tenderloin, cast iron pork tenderloin, or pork tenderloin in the oven is sure to be a hit. Or, for another delicious pork recipe on the grill, try my grilled pork chops next!
Pork Tenderloin on the Grill Ingredients
- Pork tenderloins – I use 2 pork tenderloins that are about 1 to 1½ pounds each. Not to be confused with pork loin, which needs to be slow-cooked.
- Olive oil – Coats the meat evenly and helps it stay moist on the grill.
- Apple cider vinegar – Helps tenderize the pork while also balancing out the rich flavor.
- Salt & pepper – These classic seasonings bring out the natural flavor of the pork without being overpowering.
- Brown sugar – Balances out the savory and acidic ingredients with a hint of caramel sweetness.
- Onion powder – For savory warmth and additional depth.
- Garlic powder – Infuses a bold, earthy taste into the pork without burning on the grill like fresh garlic does.
- Smoked paprika – Adds color to the meat while also giving it a distinct smoky taste.
- Italian seasoning – Canned seasoning is my go-to, but a homemade blend of basil, oregano, thyme, and rosemary will work just fine too!
How to Grill Pork Tenderloin
STEP ONE: Prepare the pork tenderloins, patting them dry with paper towels and trimming off any visible silver skin.
STEP TWO: In a small bowl, combine the seasoning and marinade ingredients and whisk until fully combined.
STEP THREE: Place the pork in a ziploc bag or shallow dish, then pour the marinade over the meat, coating all sides evenly. Refrigerate for 2 to 6 hours.
STEP FOUR: Preheat the grill to about 400 degrees F and set it up for two-zone cooking to allow both direct and indirect heat.
STEP FIVE: Discard any used marinade, then place the pork over direct heat and sear for 1½ to 2 minutes until slightly browned.
STEP SIX: Transfer the pork to the other side of the grill, close the lid, and cook for 12 to 16 minutes, until the internal temperature of the pork reaches 140 to 142 degrees F.
STEP SEVEN: Rest the grilled pork tenderloin on a cutting board and tent it with foil for 10 minutes to allow the juices to redistribute.
STEP EIGHT: Slice the pork against the grain into ½-inch medallions. Serve with sides of choice and enjoy!
Recipe Tips
- Be sure to trim the silver skin of the pork. Removing this shiny layer is my best tip to help the marinade soak into the meat.
- I use an instant read thermometer to monitor the internal temperature of the meat. It can dry out quickly, so check the meat early and be careful not to overcook it.
- Avoid opening the grill while the meat cooks, as this delays the cooking time. I only open it up when I need to flip the meat.
- Reserve some of the marinade before adding in the raw pork. I like to set a portion aside and use it as a dipping or finishing sauce later.
Variations and Substitutions
- When I don’t have brown sugar on hand, I substitute honey or maple syrup instead. These sweeteners will help the meat caramelize on the grill in the same way.
- For a citrusy twist, use lemon juice instead of vinegar. White wine vinegar is another great substitute that will provide a more delicate flavor.
- To kick up the heat, add a dash of chili powder or cayenne pepper to the seasoning blend. I love how the spice complements the sweetness!
- Fresh onion and garlic can be used instead of powdered if preferred.
What to Serve with Pork Tenderloin on the Grill
This grilled pork tenderloin recipe pairs wonderfully with cold side salads like my broccoli salad, BLT pasta salad, and macaroni salad. Some other sides that my family enjoys with this recipe include grilled vegetables, corn, and potatoes. To make the meal extra hearty, I’ll serve this pork with a heaping spoonful of baked beans or Velveeta mac and cheese.
Grilled Pork Tenderloin FAQs
How should I store leftovers?
Stored in an airtight container, leftover pork will last in the refrigerator for up to 4 days. If I want to keep it any longer, I’ll wrap it tightly in plastic, transfer it to a freezer-safe bag, then freeze for up to 3 months!
How do I reheat leftover pork tenderloin?
My favorite way to reheat pork tenderloin is in the oven at a low temperature of 300 degrees F. Simply place the pork in a baking dish with a splash of broth or water, then heat for 10 to 20 minutes until warmed through.
More Easy Recipes on the Grill
- Grilled pork chops
- Grilled chicken wings
- London broil on the grill
- Grilled chicken thighs
- Grilled chicken tenders
Easy Grilled Pork Tenderloin
Ingredients
- 2 pork tenderloins 1 to 1½ pounds each, NOT pork loin
- 1/3 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoons smoked paprika add up to an extra 1/2 teaspoon to taste
- 1 teaspoon Italian seasoning
Instructions
- Pat the pork tenderloins dry with paper towels and trim off any visible silver skin so the meat stays tender after grilling.
- In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, onion powder, garlic powder, smoked paprika, and Italian seasoning until they are all well combined.
- Place the tenderloins in a zip-top bag or shallow dish and pour the marinade over them. Massage them gently so as to coat all sides evenly. Refrigerate the pork for 2 to 6 hours. Remove the pork from the refrigerator about 30 minutes before grilling.
- Preheat the grill to about 400 degrees F and set it up for two-zone cooking so you have both direct and indirect heat.
- Remove the pork from the marinade and discard the used marinade, then place the pork over direct heat and sear them for about 1½ to 2 minutes per side until they are lightly browned.
- Transfer the pork to the other side of the grill, cover, and cook them for 12 to 16 minutes, until the internal temperature of the pork reaches 140 to 142 degrees F. Start checking the temperature at the 10-minute mark.
- Transfer the pork to a cutting board and tent them loosely with foil. Let them rest for 10 minutes so the juices redistribute and the temperature rises to about 145 degrees F.
- Slice the pork against the grain into about ½-inch medallions and serve.
Notes
- If you want to use some marinade as a finishing sauce, set a portion aside in a separate container before adding the raw pork.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the oven at around 300 degrees F with a splash of water for about 10 to 20 minutes until warmed through.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
