This post may contain affiliate links.
Grilled Pork Tenderloin is the kind of dinner that looks fancy but is secretly almost effortless, with a juicy inside and an herby pesto crust that disappears fast at our table. I threw this on the grill last Sunday while Maddie set the table and Lizzie kept “testing” the slices, and it was gone before I sat down. If you love an easy protein that does the heavy lifting, you will feel the same way about our easy pork chop marinade.
Grab your grill and a zip-top bag, because this is about to become your go-to easy summer dinner.
Grilled Pork Tenderloin Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 4 hours 35 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 250kcal
- 🌶️ Flavor Profile: Savory, herby, and garlicky with a smoky grilled finish
- ✋ Difficulty: Easy, mostly hands-off marinating with a quick grill, on par with our easy pork chop marinade
Quick Answer
Whisk together apple cider vinegar, prepared pesto, garlic, olive oil, Dijon mustard, sugar, salt, and pepper, then pour it over a pork tenderloin in a zip-top bag and marinate for at least four hours. Grill over medium heat, turning once, until the internal temperature hits 145 degrees F, about 30 minutes. Let it rest for 10 minutes before slicing so all those juices stay locked in.
Jump to:
- Grilled Pork Tenderloin Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Grilled Pork Tenderloin
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Grilled Pork Tenderloin FAQs
- Other Recommended Easy Grilling Recipes
- Grilled Pork Tenderloin
Why This Recipe Works
Click to see the technique science
- Pesto does double duty. It packs the marinade with basil, garlic, and parmesan flavor in one spoonful, so you skip measuring a pile of herbs.
- Acid keeps it juicy. Apple cider vinegar gently tenderizes the lean tenderloin while it sits, so the meat grills up moist instead of dry.
- A touch of sugar means better color. Just a little sugar helps the outside caramelize into gorgeous grill marks without burning.
- Tenderloin cooks fast. This is a lean, quick-cooking cut, so dinner is on the table in about 30 minutes of grill time.
- Resting is the secret step. Ten minutes off the heat lets the juices redistribute, so every slice stays tender from edge to edge.
Why You’ll Love This Recipe
- It tastes like a steakhouse dinner but costs a fraction and comes together with one bag and one bowl.
- The marinade is mostly hands-off, so your active prep time is about five minutes and the grill does the rest.
- It is naturally lean and high in protein, which makes it a great fit alongside our green bean stir fry for a balanced plate.
Key Ingredients
Here is what gives this grilled pork tenderloin its big flavor. See the recipe card below for exact amounts.
- Pork tenderloin: Look for a true tenderloin, not a wider loin roast, for the most tender, quick-cooking results. Trim off any silver skin before marinating.
- Prepared pesto: A heaping spoonful brings basil, garlic, parmesan, and pine nuts in one ingredient. Use your favorite jarred or homemade pesto.
- Apple cider vinegar: The acid tenderizes the lean meat and balances the richness of the pesto and oil.
- Dijon mustard: Adds a tangy depth and helps the marinade cling to the pork.
- Garlic and olive oil: Fresh minced garlic deepens the savory notes while olive oil carries the flavor and keeps the meat from sticking to the grates.
See recipe card for exact quantities.
Variations and Substitutions
This grilled pork tenderloin is easy to make your own. Here are a few simple swaps.
- No grill? Roast it in a 400 degree F oven for about 20 to 25 minutes, until it reaches 145 degrees F.
- Swap the acid: White wine vinegar or fresh lemon juice work in place of apple cider vinegar.
- Make it spicy: Add a pinch of red pepper flakes or a spoonful of chili paste to the marinade.
- Herb it up: Stir in fresh rosemary or thyme for an extra layer of flavor.
- Pile the sliced pork onto a hearty salad like our ranch BLT pasta salad for an easy next-day lunch.
How to Make Grilled Pork Tenderloin
- Mix the marinade. In a small bowl, combine the apple cider vinegar, pesto, minced garlic, olive oil, Dijon mustard, sugar, salt, and fresh pepper.
- Whisk until combined. Stir everything together until the marinade is well blended and emulsified.
- Marinate the pork. Place the tenderloin in a zip-top bag, pour the marinade over it, seal, and massage to coat. Refrigerate at least four hours or up to overnight.
- Grill and rest. Grill over medium heat, turning once, until the internal temperature reaches 145 degrees F, about 30 minutes. Rest 10 minutes, then slice and serve.
Recipe Tips & Tricks
- Use a meat thermometer. Pull the pork at 145 degrees F for juicy, slightly pink results that are perfectly safe.
- Marinate longer for more flavor. Four hours is good, but overnight gives the deepest pesto flavor.
- Let the grill preheat. A hot, clean grate gives you those signature marks and keeps the pork from sticking.
- Always rest before slicing. Cutting too soon lets all the juices run out onto the cutting board.
- Slice against the grain. Thin slices across the muscle fibers are the most tender.
- Double the marinade if you are grilling two tenderloins for a crowd.
Serving Ideas and Suggestions
This grilled pork tenderloin is endlessly versatile. Slice it over a bed of fresh spinach with a drizzle of extra pesto for an easy low-carb dinner, or pile it onto crusty rolls for the best next-day sandwiches.
For a full spread, pair it with a fresh side like our ranch BLT pasta salad or a simple veggie like our green bean stir fry. A scoop of mashed potatoes or grilled corn rounds it out perfectly.
Leftovers keep well in the fridge for up to four days, so make extra. Chopped cold pork tenderloin is fantastic tossed into salads, grain bowls, or wraps all week long.
Grilled Pork Tenderloin FAQs
Grill pork tenderloin until the internal temperature reaches 145 degrees F, then let it rest for 10 minutes. The temperature climbs a few more degrees while resting, giving you juicy, tender meat that is still slightly pink in the center.
A 1.5 pound pork tenderloin takes about 30 minutes over medium heat, turning once halfway through. Always go by internal temperature rather than time, since grill heat varies.
Yes. Roast the marinated tenderloin in a 400 degree F oven for 20 to 25 minutes, or sear it in a hot cast iron skillet and finish in the oven, until it reaches 145 degrees F.
Marinate for at least four hours and up to overnight. The longer it sits, the more the pesto and garlic flavor soaks in and the more tender the meat becomes.
No. Pork tenderloin is a smaller, leaner, quick-cooking cut, while pork loin is a larger, wider roast that needs a longer cook time. This recipe is written for tenderloin.
Store sliced grilled pork tenderloin in an airtight container in the fridge for up to four days. Reheat gently in a covered skillet with a splash of broth, or enjoy it cold over salads and in sandwiches.
Looking for more easy dinners? Try our homemade Italian meatballs next.
Firing up the grill? Try our fresh shrimp bruschetta.
Grilled Pork Tenderloin
Ingredients
- 1.5 pound Pork Tenderloin
- 4 & 1/2 tablespoons apple cider vinegar
- 1 heaping tablespoon prepared pesto
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 & 1/2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- fresh pepper to taste
Instructions
- Place the tenderloin in a plastic zip-top bag.1.5 pound Pork Tenderloin
- Mix the remaining ingredients in a small bowl and pour over the pork.4 & 1/2 tablespoons apple cider vinegar, 1 heaping tablespoon prepared pesto, 2 cloves garlic, 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 & 1/2 teaspoons granulated sugar, 1 teaspoon kosher salt, fresh pepper to taste
- Seal the bag and massage the marinade around the tenderloin to ensure it is evenly coated. Place in the fridge for four hours, up to overnight.
- Grill over medium heat until internal temperature reaches at least 145°F. About 30 minutes, turning once through the cooking process.
- Let sit for 10 minutes, slice and serve.
Notes
- Remove the silver skin from the tenderloin with a sharp knife for the best texture.
- Marinate the pork for at least 4 hours, or overnight for the best flavor.
- Use an instant-read thermometer to check for doneness without guessing.
- Let the pork rest covered in foil for 5-10 minutes after grilling for juicier meat.
- Grill over medium heat for even cooking and those beautiful grill marks.
- Slice the tenderloin into thick slices against the grain for the most tenderness.
- Note: if you do not have time to wait for the marinade to penetrate the meat no worries! Just coat the tenderloin with the marinade, using about half of the prepared marinade. Grill per directions, except baste the meat with marinade every few minutes.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
This does indeed sound like a fancy (and delicious) meal! It’s hard to beat a good pesto…especially in the summer. Thanks for sharing this delicious recipe! It’s definitely going on our list soon! #client