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Grilled Pork Tenderloin

Name: Grilled Pork Tenderloin
Prep time: 10 min
Cook time: 18 min
Total time: 58 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g pork tenderloin (silver skin removed); 3 tbsp olive oil; 4 pcs garlic (cloves, minced); 1 tbsp rosemary (fresh, finely chopped); 1 tbsp dijon mustard; 0.5 tsp salt; 1 pinch black pepper

RATING

4.6/5(115)

TASTE SCORE

8/10

Juicy, lean pork tenderloin with a smoky charred crust and a perfectly rosy center. A quick garlic-herb marinade does double duty as a finishing sauce, making this an easy yet impressive centerpiece for any backyard cookout.

PREP

10m

COOK

18m

SERVES

100 G

254 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gpork tenderloin · silver skin removed3 tbspolive oil4 pcsgarlic · cloves, minced1 tbsprosemary · fresh, finely chopped1 tbspdijon mustard½ tspsalt1 pinchblack pepper

NUTRITION · PER SERVING

254

CALORIES · 100 G

Protein27g · 43%

Carbs1g · 2%

Fat15g · 53%

Fiber0g

Sugar0g

Saturated fat3g

Cholesterol81mg

Sodium442mg

Potassium548mg

Phosphorus313mg

How we calculate →

METHOD · 8 STEPS

prep
Trim the pork tenderloin.
Use a sharp knife to remove the silvery membrane (silver skin) from the tenderloin. Pat the meat completely dry with paper towels.
TIPRemoving the silver skin is key — it's tough and chewy when cooked. Slide the knife tip under it and angle upward.
mix
Make the garlic-herb marinade.
1.In a small bowl, combine olive oil, minced garlic, chopped rosemary, and Dijon mustard.
2.Whisk together until emulsified into a loose paste.
prep · ~30 min
Marinate the pork.
1.Rub the marinade all over the tenderloin, coating every side evenly.
2.Season generously with salt and black pepper.
3.Let rest at room temperature for 30 minutes so the pork loses its chill.
TIPDon't skip the rest — cold pork hits the grill unevenly. If marinating longer, refrigerate and pull out 30 minutes before grilling.
prep
Preheat the grill.
Heat a gas or charcoal grill to medium-high heat, about 400°F. Clean and oil the grates well to prevent sticking.
grill · ~12 min
Sear the pork on all sides.
1.Place the tenderloin directly on the hot grates.
2.Sear for about 3 minutes per side (4 sides), turning with tongs until each face has a deep golden-brown crust.
3.Total searing time: roughly 12 minutes.
TIPKeep the lid closed between turns to maintain heat. Don't move the pork prematurely — it releases when a crust forms.
grill · ~6 min
Finish cooking to medium doneness.
1.Move the tenderloin to a cooler part of the grill or reduce heat to medium.
2.Continue grilling until an instant-read thermometer inserted in the thickest part registers 140°F to 145°F.
3.This takes about 4 to 6 more minutes depending on thickness.
TIPPork tenderloin is perfectly done at 145°F. Carryover heat will take it to 150°F. Any higher and it turns dry.
rest · ~7 min
Rest the meat before slicing.
Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 5 to 7 minutes. This allows the juices to redistribute evenly through the meat.
TIPNever slice pork without resting — the juices will spill out onto the board instead of staying in the meat.
serve
Slice and serve.
Slice the tenderloin into medallions about half an inch thick. Arrange on a platter and pour any accumulated resting juices over the top.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the tenderloin bone-dry before marinating to ensure the oil-based marinade clings and promotes browning.
2
Use an instant-read thermometer: pull the pork at 140°F, as carryover heat will bring it to a safe 145°F.
3
Let the marinated pork rest at room temperature for 30 minutes—cold meat sears unevenly and risks a tough exterior.
4
Resist moving the pork on the grill until it naturally releases; forcing it tears the crust.
5
After slicing, spoon the pooled resting juices over the medallions to boost moisture and flavor.
6
Tent the foil loosely during resting—tight foil traps steam and softens the precious seared crust.

RECIPE VARIATIONS

Adapt it for your goals.

smoky chipotle

Smoky chipotle

Replace rosemary with 1 teaspoon chipotle powder and 1 tablespoon adobo sauce for a smoky-spicy Southwest twist.

lemon herb

Lemon-herb

Add the zest and juice of one lemon to the marinade and swap Dijon with whole-grain mustard for a brighter, tangier finish.

cider maple

Cider-maple

Substitute the Dijon mustard with 2 tablespoons apple cider vinegar and 1 tablespoon maple syrup for a sweet-tangy autumn profile.

peppercorn crusted

Peppercorn-crusted

Coarsely crack 2 tablespoons black peppercorns and press them onto the marinated tenderloin before grilling for a bold, crusty bite.

grilled vegetable medley

Grilled vegetable medley

Add halved bell peppers and zucchini to the grill in step 5; they pick up smoky char and make a colorful side.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Pork tenderloin is one of the leanest cuts of pork, providing high-quality protein that supports muscle maintenance and satiety without excessive saturated fat.

✓