Grilled Pork Tenderloin is juicy, flavor packed, and perfect for serving all summer long! Pork tenderloin is marinated in a combination of bold ingredients before being grilled at a very high heat, then at a lower heat. That way, your marinated pork is seared on the outside and tender on the inside!
I feel like pork tenderloin has a bad reputation for being tough, dry, and even flavorless. While I’ve definitely had pork tenderloin before that checks all of those boxes, it’s pretty unfair that this inexpensive cut of meat gets such a bad rep.
Once marinated and grilled, pork tenderloin is probably one of my favorite cuts of meat! My secret is to sear it at a high temperature first to create those mouthwatering charred bits on the outside, then lower the heat to cook it through on the inside. Trust me, this tenderloin recipe doesn’t yield dry results.
It’s anything but bland as well. The marinade features ingredients like apple cider vinegar, dijon mustard, brown sugar, and an array of spices that all blend together to make this pork seriously delicious. What I really love about this flavor palate is that it balances sweet and savory flavors with a kick of tangy flavor, too!
What You’ll Need:
- Apple Cider Vinegar – The sweet and tangy flavor of this vinegar can’t be substituted or replaced.
- Dijon Mustard – Do NOT substitute this with plain yellow mustard! Dijon mustard and pork is a classic combo that shouldn’t ever be messed with!
- Brown Sugar – Make your own in a pinch by combining one cup of white granulated sugar with a tablespoon of molasses.
- Olive Oil – Rich, good quality extra virgin olive oil will yield the best results.
- Seasonings – A medley of garlic powder, salt, onion powder, and pepper create an incredible flavor that enhances all of the other key ingredients here.
- Pork Tenderloin – Be sure to trim off excess fat or silver skin from the tenderloin.
- Vegetable Oil – You just need this for brushing the grill.
How to Make Grilled Pork Tenderloin
For more detailed instructions, scroll to the bottom of this post.
Marinate the meat. Whisk all of the ingredients for the marinade together, then carefully pour it into a large ziplock freezer bag. Once the meat’s been trimmed, add it to the bag. Place the bag in the fridge for at least an hour, or up to 8 hours.
Grill the meat. Brush the grill with oil and preheat it to 500°F. Sear the meat for about 2 minutes per side, then lower the heat to 350°F. Close the lid and cook it for about 12 minutes.
Rest, then enjoy! Check the temperature of the pork with a meat thermometer to make sure it’s at 145°F. Remove it from the grill and let it rest for 15-20 minutes before slicing and serving.
Is Grilled Pork Tenderloin sweet? While there is brown sugar in the marinade, it’s not an overly sweet recipe by any means. The beauty of this easy recipe is that there’s enough sweetness to balance out the more savory notes, and vice versa.
How will I know if the meat is fully cooked? The safe temperature for pork is 145 degrees. Don’t overcook it or it will dry out.
What is the best way to slice the tenderloin? Make sure you slice across the grain and don’t forget to let it rest for 10 minutes first.
Could I bake this in the oven instead? Yes, bake it in a 425 degree oven on a rack placed on a baking sheet for 35 minutes, or until it reaches an internal temperature of 145 degrees. If you are going to bake it in the oven you will want to sear the meat in a skillet with a little oil (turning to brown all sides) first.
Could I cook this in the air fryer? Yes, cook it at 400 degrees for 25 minutes, or until the internal temperature is 145 degrees.
What can I serve with the grilled pork tenderloin? There are so many wonderful options. You could serve: Roasted potatoes, mashed potatoes, coleslaw, salad, or grilled vegetables.
How long will Grilled Pork Tenderloin stay fresh? This is one of those recipes that I think is definitely best when it’s enjoyed right after slicing! However, any leftovers you may have will stay fresh for 3 days if it’s stored in an airtight container in the fridge.
Keep that grill hot!
Grilled Pork Tenderloin
- 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
- 2 pounds pork tenderloin
- Vegetable oil for brushing on grill
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Whisk the apple cider vinegar, dijon mustard, brown sugar, extra-virgin olive oil, garlic powder, salt, onion powder, and pepper together in a medium bowl. Place this mixture into a large ziplock freezer bag.
- 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.
- 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.
- 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 for 15-20 minutes before slicing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.