Grilled Pork Tenderloin
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the tenderloin bone-dry before marinating to ensure the oil-based marinade clings and promotes browning.
- 2Use an instant-read thermometer: pull the pork at 140°F, as carryover heat will bring it to a safe 145°F.
- 3Let the marinated pork rest at room temperature for 30 minutes—cold meat sears unevenly and risks a tough exterior.
- 4Resist moving the pork on the grill until it naturally releases; forcing it tears the crust.
- 5After slicing, spoon the pooled resting juices over the medallions to boost moisture and flavor.
- 6Tent the foil loosely during resting—tight foil traps steam and softens the precious seared crust.
Adapt it for your goals.
Smoky chipotle
Replace rosemary with 1 teaspoon chipotle powder and 1 tablespoon adobo sauce for a smoky-spicy Southwest twist.
lemon herbLemon-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 mapleCider-maple
Substitute the Dijon mustard with 2 tablespoons apple cider vinegar and 1 tablespoon maple syrup for a sweet-tangy autumn profile.
peppercorn crustedPeppercorn-crusted
Coarsely crack 2 tablespoons black peppercorns and press them onto the marinated tenderloin before grilling for a bold, crusty bite.
grilled vegetable medleyGrilled vegetable medley
Add halved bell peppers and zucchini to the grill in step 5; they pick up smoky char and make a colorful side.
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.
Rich in B Vitamins
Pork is naturally high in B vitamins, particularly thiamin and B6, which help convert food into energy and support nerve function.
Heart-Healthy Fats
Olive oil in the marinade supplies monounsaturated fats, which are linked to better cholesterol levels and reduced inflammation.
Antioxidants from Herbs
Fresh rosemary and garlic contain antioxidant compounds like rosmarinic acid and allicin that may help combat oxidative stress.
Frequently asked questions
The silver skin is a tough, sinewy membrane that does not break down during cooking, so removing it ensures every bite is tender rather than chewy.
