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I dream about a well-cooked grilled pork tenderloin. When it’s done right, it’s one of my favorite cuts of meat.

Grilled Pork Tenderloin on a serving platter with spinach

Imagine a tender, juicy piece of pork that’s been marinated in a zesty pesto mixture, then grilled to perfection. This grilled pork tenderloin will have your mouth watering.

This recipe hits the sweet spot. The secret to a juicy pork tenderloin is in the marinade! If you skip that step, you’re really missing out.

Whether you’re cooking for a family dinner, a backyard BBQ, or just because you love good food, this recipe is a winner.

Grilling is one of my favorite ways to cook. This is particularly true in the summer when it’s just nice to be outside. 

When grilling this perfect pork tenderloin, you’re like a beacon calling to the neighborhood. That grilling aroma is hard to beat!

While you can certainly try another cut of pork, the tenderloin is by far my favorite. This recipe will show you why.

And guess what? A high-quality Grilled Pork Tenderloin is easier to make than you might think. So grab your apron, fire up that grill, and let’s get cooking!

Some of our other favorite pork recipes we have on our site include: Ritz Cracker Oven Baked Pork Chops Recipe, Pan Fried Pork and Chive Dumplings Recipe, and Stuffed Pork Loin.

Grilled Pork Tenderloin sliced on a serving platter, up close image

WHY THIS RECIPE WORKS:

  1. Simple Ingredients: Everything you need is probably already in your kitchen!
  2. Flavorful Marinade: The pesto marinade gives the pork a delicious, herby flavor.
  3. Quick Cooking Time: Perfect for a quick weeknight dinner or when you’re short on time.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Pork Tenderloin
  • Apple cider vinegar
  • Garlic
  • Olive oil
  • Dijon mustard
  • Granulated sugar
  • Kosher salt
  • Black pepper
  • Prepared pesto
ingredients needed to make Grilled Pork Tenderloin

HOW TO MAKE GRILLED PORK TENDERLOIN:

  1. Place the tenderloin in a plastic zip-top bag.
  2. Mix the remaining ingredients in a small bowl and pour over the pork.
  3. 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.
  4. Grill over medium heat until internal temperature reaches at least 145°F. About 30 minutes, turning once through the cooking process.
  5. Let sit for 10 minutes, slice and serve.
collage of images showing how to make Grilled Pork Tenderloin

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Absolutely! Crafting your own pesto is not only simple but also ensures you bring a burst of fresh, homemade flavor to your marinade.

My simple recipe guides you through the process (if you want to make your own, check out our recipe here!), making it a great addition to your grilling season repertoire.

Preparing pesto from scratch allows you to adjust the ingredients the way you like, making sure your pork recipe is as flavorful as possible. 

For a perfectly grilled pork tenderloin that’s both juicy and flavorful, aim for an internal temperature of at least 145 degrees F.

Using an instant-read meat thermometer is the best way to ensure accuracy, guaranteeing great results every single time.

Remember, letting the pork rest at room temperature for a few minutes after grilling allows the juices to redistribute throughout the meat, enhancing its flavor and tenderness. 

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.

slices of Grilled Pork Tenderloin on a bed of spinach with pesto

Though I think the pesto already brings a great flavor, I do have some other options for you!

  • Chopped rosemary or thyme for extra herby goodness
  • A squeeze of lemon juice for brightness
  • Red pepper flakes for a spicy kick
  • Soy sauce for umami depth
  • Brown sugar for a hint of sweetness
  • Sliced onions or bell peppers to grill alongside
  • A splash of balsamic vinegar in the marinade
  • Fresh ginger for a zesty twist
  • Your favorite BBQ sauce for basting
  • A sprinkle of chili powder for smokiness

I always have a list for ya! Try a few of these on for size.

  • Chicken breast or pork chops if you’re out of tenderloin
  • Balsamic vinegar instead of apple cider vinegar for a richer flavor
  • Lime juice instead of lemon juice for a citrusy change
  • Vegetable oil can replace olive oil if needed
  • Honey for the sugar to naturally sweeten the marinade
  • Ground cumin instead of black pepper for a warm spice
overhead image Grilled Pork Tenderloin plated with salad

HOW TO STORE:

Refrigerator: Keep leftovers in an airtight container for 3 days.

Freezer: Wrap the tenderloin tightly in aluminum foil, then place it in a freezer bag. Freeze for up to 3 months.

DANA’S TIPS AND TRICKS:

  • 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.
a fork with a bite of Grilled Pork Tenderloin in air

Grilled Pork Tenderloin is like a ticket to Flavor Town that you can enjoy right from your backyard.

It’s easy, it’s delicious, and it’s sure to impress anyone lucky enough to try it.

With the tangy pesto marinade and the smoky, juicy pork, you’ve got a meal that’s perfect for any occasion.

If you’ve tried this GRILLED PORK TENDERLOIN, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Best Marinated Grilled Pork Tenderloin

Author Dana at ThisSillyGirlsKitchen.com
Prep: 5 minutes
Cook: 30 minutes
Marinade Time 8 hours
Total: 8 hours 35 minutes
Servings 4 servings

Ingredients
  

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

Calories: 250kcal | Carbohydrates: 2g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 715mg | Potassium: 693mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 2mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 1 vote (1 rating without comment)

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One Comment

  1. 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

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