Easy Grilled Pork Tenderloin
My grilled pork tenderloin uses a simple marinade to get a tender and juicy pork with a perfectly charred crust. It's savory with a hint of sweet, and easy to make!
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
Calories: 640kcalCarbohydrates: 4gProtein: 94gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 295mgSodium: 674mgPotassium: 1807mgFiber: 0.3gSugar: 3gVitamin A: 138IUVitamin C: 0.1mgCalcium: 37mgIron: 5mg
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.
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