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5 from 2 votes

Grilled Pork Tenderloin

Pork tenderloin is marinated in a combination of bold ingredients before being grilled for an extremely tender and flavorful summer meal!
Prep Time15 minutes
Cook Time15 minutes
Marinating time:1 hour
Total Time1 hour 30 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • ⅓ cup (79 ml) 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 (907 g) pork tenderloin
  • Vegetable oil for brushing on grill

Instructions

  • 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.
    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.
    Vegetable oil for brushing on grill
  • Heat the grill until the temperature inside is 500 °F (260 °C). 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 (177 °C), 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 (63 °C)
  • Let the meat rest for 15-20 minutes before slicing.

Notes

If you want extra vinaigrette to brush onto the tenderloin after grilling, just reserve a few tablespoons of the marinade before adding it to the ziplock baggie.

Nutrition

Serving: 1 serving | Calories: 250 kcal | Carbohydrates: 6 g | Protein: 32 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 524 mg | Potassium: 638 mg | Fiber: 1 g | Sugar: 4 g

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