Go Back
+ servings
Overhead photo of pork tenderloin sliced on a wooden cutting board with vegetables.
Print Recipe
5 from 1 vote

Grilled Pork Tenderloin

Grilled Pork tenderloin is tender, juicy meat that's been marinated in a homemade vinaigrette that's made with pantry staple ingredients! Takes just 15 minutes of hands-on prep time!
Prep Time15 mins
Cook Time15 mins
Marinating Time1 hr
Total Time1 hr 30 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 6 people
Calories: 250kcal

Equipment

  • Whisk
  • Medium bowl
  • Freezer bag
  • Tongs

Ingredients

Instructions

  • Whisk the apple cider vinegar, dijon mustard, brown sugar, olive oil, garlic powder, salt, onion powder, and pepper together in a medium bowl. Place this mixture into a large ziplock freezer bag.
    ⅓ cup apple cider vinegar, 2 Tablespoons dijon mustard, 2 Tablespoons brown sugar, 2 Tablespoons extra-virgin olive oil, 1 Tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon onion powder, ½ teaspoon pepper
  • Trim any excess fat or silver skin off of the pork tenderloin then add it to the bag. Squish everything around so that the meat is coated.
    2 pounds pork tenderloin
  • Place this in the fridge to marinate for at least an hour, but you could also make it up the night before. Squish the bag around once in a while to make sure the coating is even.
  • When you are ready to grill, brush the grill with some oil to prevent sticking. Remove the pork tenderloin from the marinade and discard any leftover marinade.
    Avocado oil for brushing on grill
  • Heat the grill until the temperature inside is 500°F. Put the pork on the grill and use tongs to turn it slowly as each side sears. (This will only take a minute or 2 per side.)
  • Then reduce the heat to 350°F, close the lid, and continue cooking for another 12 minutes, turning if needed.
  • Check the temperature of the pork with a meat thermometer to be sure it is 145°F.
  • Let the meat rest before slicing.

Notes

  • Instructions For Alternative Cooking Methods:
    • Bake this tenderloin in the oven at 425 degrees F for 35 minutes. Placing the meat on a wire rack over a baking sheet. I would also recommend searing the meat in a skillet with a little oil before baking it in the oven.
    • Air Fry the tenderloin at 400 degrees for 25 minutes.
  • How Do I Know When The Pork Is Safe To Eat? Once the internal temperature of the pork reaches 145 degrees it is safe to consume. Overcooking it past that will cause your meat to dry out and be tough.
  • What’s The Best Way To Cut Up The Tenderloin? The best way to slice it is to cut across the grain. It’s also important to let it rest before slicing!
  • Can I Brush The Meat With The Leftover Vinaigrette Before Serving? No, the leftover marinade cannot be used since it wasn’t cooked at a high temperature to kill the bacteria. If you want to brush the meat after grilling, you’ll want to save out some of the marinade before placing the meat into the bag.
  • How Do I Store Leftover Grilled Pork Tenderloin? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You could also place them in the freezer to store for up to 3 months.
  • What Type Of Grill Do I Cook This Recipe On? You can cook the tenderloin on a charcoal grill or gas grill. Use whichever you’re most comfortable cooking with!

Nutrition

Calories: 250kcal | Carbohydrates: 6g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 524mg | Potassium: 638mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg