Grilled Pork Tenderloin Recipe
Grilled pork tenderloin isn’t just a meal—it’s a triumph of smoky perfection wrapped in juicy tenderness. The grill sears in every ounce of flavor while adding a bold, charred crust. If you’ve ever wanted to dominate your backyard cookouts without the drama, this recipe is your secret weapon. Marinate, grill, and serve up something far superior to overcooked burgers. It’s a culinary flex with minimal effort. Whether you’re hosting friends or just craving a no-fuss feast, this dish delivers smoky brilliance every time. Time to preheat that grill and impress your taste buds.
Grilled Pork Tenderloin Recipe
Juicy grilled pork tenderloin, perfectly marinated and charred to smoky perfection, delivering a flavorful punch that's ready to impress.
Ingredients
- 1 lb pork tenderloin
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Juice of 1 lemon
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, soy sauce, garlic, smoked paprika, black pepper, salt, and lemon juice. (Do not add honey yet!)
- Marinate the pork: Place the pork in the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the grill: Heat your grill to medium heat (350°F/175°C).
- Grill the pork: Place the marinated tenderloin on the grill over indirect heat (not directly over the flames). Cook for 15-18 minutes, turning occasionally.
- Glaze with honey: In the last 5 minutes of cooking, brush the pork with honey and move it to direct heat to develop a glaze without burning.
- Check the temperature: Ensure the internal temperature reaches 145°F (63°C) using a meat thermometer.
- Rest the meat: Remove from the grill, cover with foil, and let it rest for 5 minutes to retain juices.
- Slice and serve: Cut into thick slices and serve hot with your favorite sides.
Notes
Nutritional Information (Per Serving):
- Calories: 330
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Vitamin B6: 20%
- Iron: 18%
- Phosphorus: 24%
- Potassium: 22%
- Niacin: 30%
Additional Notes/Tips:
- Marinating: Longer marination enhances flavor; overnight works best.
- Grill marks: Rotate the pork to get beautiful sear marks—because presentation matters.
- Serving suggestion: Pair with grilled veggies or a light citrus salad.
- Pro tip: Use a meat thermometer. Guessing leads to heartbreak and overcooked pork.
