Juicy Grilled Pork Tenderloin Recipe with

Grilled Pork Tenderloin is super juicy and tender. It is soaked in a soy sauce lime marinade, coated in a honey garlic paste, and served with a refreshing green sauce. Pork can sometimes be difficult to cook, as it can dry out quickly and leave you with a tough lump of meat. But this recipe fixes this problem! You can make this crowd-pleaser part of your backyard barbecue menu without hassle. Marinate the meat ahead of time and simply grill it when ready.

Let me start by saying that this grilled pork tenderloin recipe is fancy enough to serve at a dinner party but easy enough to make for a weeknight dinner. The refreshing lime marinade, honey garlic coating, and green sauce combined with the perfectly grilled juicy meat, will make your taste buds explode.

After soaking for up to 24 hours in the soy lime marinade and then being basted in honey garlic paste makes the meat tender, with a sweet and tangy lime accent among garlic, honey, soy, and other flavors. The paste adds a savory and sweet glaze to your tenderloin, while the green sauce a savory refreshing finish.

Moreover, the leftovers are perfect for making pork sandwiches or stew for tomorrow’s lunch or a nice pork casserole for dinner the next day. My family loves it when I serve it alongside my cheesy scalloped potatoes and some green beans or corn.

Why you will love this recipe

• You cannot mess it up: With my step-by-step instructions, you would have difficulty messing this up. Even if you are an inexperienced griller, you can do this easily.
• It serves quite a few people: If you have some people over or if you have a big family, this is enough to feed quite a few, depending on what size you get. I got two tenderloins, about over one pound each.
• No need for the oven: Another reason to make this during the summer. You won’t be heating the house using the oven all day. You can hang out on the deck and enjoy spending time with your loved ones while you grill.
• You can be lazy: If you don’t want to make the homemade sauces, you can buy what you want, so the only thing you have to do is marinate and grill the meat.
• The taste is incredible: If you use the ingredients in my recipe for the marinade, paste, and sauce, this is going to be the best-tasting pork tenderloin you have ever had.

What you’ll need to make grilled pork tenderloin:

Special items:

• Mixing bowls – Different sizes for various jobs.
• Barbecue grill – You can also use a grill pan on the stove.
• Tongs – For handling the pork.
• Fork and knife – The fork is for poking holes and the knife is for slicing, of course.

Marinade and meat:

• Pork tenderloins—I chose two fresh pork tenderloins, each over a pound, to make about three pounds of meat, but you can use however much you need.
• Lime – For the freshest lime juice and zest, make your own.
• Soy sauce – You could also use tamari for this marinade. It is smoother and richer. However, I prefer the sharper and saltier taste of regular soy sauce.
• Rice vinegar—I like the way rice vinegar adds an extra bit of zing to the meat after a second fermentation, but you can use whatever vinegar you like.
• Canola oil – For this, I used canola oil, although I often use olive oil, because it has a higher smoke point.

For the honey garlic paste:

• Brown sugar—I like people to notice a hint of rich sweetness when they take a bite of this pork tenderloin. That is what brown sugar does.
• Honey – I recommend organic honey for the best flavor. It is important to this paste as it melds with the brown sugar and helps everything stick together.
• Canola oil – This is also added to help all ingredients stick without any kind of taste added.
• Garlic—I would never use fresh minced garlic for garlic paste. After all, it is the recipe’s star and should be at its finest.
• Lime – Use a fresh lime, zested and juiced, for the best flavor.
• Oregano—Dried oregano has a much more enhanced taste than fresh. I prefer its boldness. Expert tip: Rub the oregano between your fingers before adding it because it brings out the natural oils.
• Smoked paprika – I like smoky food, but if you are not a fan, you can use regular or sweet paprika.
• Onion powder – For the most oniony flavor, even more than actual onions. It is described as a cross between a cooked and raw onion, perfect for this paste.
• Cayenne pepper is just a tiny bit that will not add any noticeable heat. But you can omit it if you like.

For the green sauce:

• Extra virgin olive oil—Since it is used after the cooking is over, I prefer extra virgin olive oil in the green sauce. It is nice and light with no bitter aftertaste.
• Red wine vinegar – Used in many of my sauces, red wine vinegar is similar to white but a little mellow and sweet.
• Lime – The same as before, a fresh lime works best for the best juice and zest.
• Parsley – A peppery and clean earthy taste that goes with almost anything.
• Green onions – You can use the white bulb part for a sharp pungent onion flavor while the green is grassier.
• Garlic – Mince the garlic bulbs for the most incredibly rich garlic taste.
• Red pepper flakes—Just a little bit for a slight kick. You can leave it out if you do not like any spiciness.
• Salt – I recommend you use kosher salt because it is not oxidized and has a purer and cleaner flavor.
• Black pepper – Grind your pepper for the freshest, most flavorful taste.

How do you make grilled pork tenderloin?

1. Marinate the pork: Hours before you are ready to cook, mix the marinade ingredients in a big bowl. Then, poke the meat with a fork before placing it in the bowl. Cover and marinate for at least three hours, but 24 hours is even better.
2. Make the paste – Right before you grill the pork, make the paste. This is simply done by mixing the ingredients in a small bowl. The ingredients are honey, canola oil, garlic, lime juice, lime zest, dried oregano, brown sugar, smoked paprika, onion powder, and cayenne powder. Take out the meat from the marinade, pat it dry, and spread the paste on its surface.
3. Grill the meat – Prepare the grill by heating it up to medium-high heat. Then, grill the meat until lightly charred and the internal temperature must read 145 degrees Fahrenheit. This takes about 20-30 minutes.
4. Coat it with the herb sauce – Make the herb sauce by combining the following ingredients in a bowl: extra-virgin olive oil, red wine vinegar, lime juice, lime zest, parsley, green onions, garlic, crushed red pepper flakes, kosher salt, and freshly ground black pepper.
5. Rest it – Once cooked, let it rest for 5 to 10 minutes to get the flavors absorbed. Then, serve it sliced with the herb sauce.

Expert tip

Lid open or closed

Everyone seems to have their special barbecue tricks and tips. Some people say to leave the barbecue lid open, while others say it should be closed when grilling pork tenderloin. I believe closed is the best way. I have tried both, using many different ways to grill on a gas and charcoal pit. I have even used different marinades, sauces, and cook times. But I always find that a closed lid gives you the most tender, juicy meat.

The only time I open my barbecue lid is to sear the meat and then again to flip the tenderloin. Basically, it is like an oven, and when you leave the oven door open, what happens? Right, the temperature goes down. So, you have to keep the lid closed for the grill to stay hot on the inside. That is the only way to ensure your pork is getting evenly cooked all over.

Another reason for keeping the lid closed is to prevent flare-ups. Nothing is more dangerous to a juicy piece of meat than an open fire that burns it. Some folks say that when using a charcoal pit, opening it makes it hotter. Sure, it may get hotter as it catches on fire. But the inside of your pit will only stay hot if you keep the lid closed.

Recipe variations and add-ins:

• Spicy pork: Since this recipe has only a little heat, if you like it hot, you have to add more heat. To do this, add cayenne pepper to the marinade and the sauce and pour some hot sauce into your green sauce.   
• Sweet and savory meat: For a sweeter tenderloin, add more brown sugar to the sauce and paste.
• Beef tenderloin: Instead of pork, you could use beef. It is not as juicy as pork but will still be delicious. You may have to adjust the cooking time depending on the size, too.
• More spices: Although this recipe contains many different herbs and spices, you can still add whatever I missed, such as mustard powder, coriander, fennel, sage, and turmeric.
• Gluten-free: To make this recipe gluten-free, replace the soy sauce with amino acids.

More easy pork dishes:

1. Slow Cooker Pineapple Pork Loin
2. Shake and Bake Pork Chops
3. Crispy Baked Pork Chops
4. Balsamic Pork Loin
5. Bacon Wrapped Pork Medallions

Serving suggestions:

• This grilled pork recipe works well with all sorts of vegetables. My family’s favorites are corn on the cob, glazed carrots, and green beans.
• For something fancier, try my maple bacon carrots or Hasselback potatoes, or, roasted asparagus. 
• As a backyard barbecue, pork tenderloin goes with potato salad, coleslaw, and baked beans. I also like to serve it with grilled potatoes and grilled eggplant.
• Any kind of salad would be the perfect with this dish. I like something light and refreshing like this crunchy cucumber salad, or tomato avocado salad, cucumber and tomato salad, or strawberry spinach salad.
• Grilled pork tenderloin is also a wonderful first course with my Amish potato dinner rolls for soaking up the excess sauce.
• Don’t forget dessert! A big bowl of banana pudding or strawberry crisp would taste incredible for dessert, especially at a picnic or BBQ party.

Frequently asked questions

How long does it take pork tenderloin to grill?

With this recipe, I found that about 20 minutes is perfect for two pork tenderloins that weigh just a little over a pound each. I keep the heat on medium-high and flip the pork several times, ensuring it does not cook too fast. Overcooked pork is dry and hard to chew. For the most accurate way to cook your pork, use a meat thermometer and remove it from the grill when it reaches 145 degrees F.

How do I keep pork tenderloin from drying out when grilling?

The best way to prevent pork tenderloin from drying out is to marinate it for several hours. Preferably, about six hours, but 12 to 24 would be even better. Make sure you use some kind of acid, oil, and seasonings in your marinade. You can also try searing it first to keep the juices on the inside. Finally, let your meat rest for at least 10 minutes before slicing so the juices are reabsorbed.

How long should I let pork tenderloin sit out before grilling?

I am one of those people who prepares carefully before a meal, and I always make sure the meat is at room temperature before cooking it. This means, after the marinade, remove the meat and let it come to room temperature before you add the paste and throw it on the grill. Give it about 30 minutes, but not much longer, because you don’t want any bacteria to start growing.

Should you salt your pork tenderloin before grilling?

Another way to marinate is with salt brine. Making a salt bath for your pork tenderloin will add flavor, moisture, and juiciness. You can leave it in the saltwater for about an hour before cooking. Instead, you can rub it with salt and then put it on a wire rack on a baking sheet. Chill for up to an hour before grilling.

What is the difference between pork loin and pork tenderloin?

To clarify, you cannot substitute one for the other as these are two different meat cuts despite the similarity of what we call them.

Pork loin can be bought bone-in or boneless, fattier and more rounded, and is perfect for roasts. On the other hand, tenderloin is always boneless, has a darker color and elongated, it is long and thin. 

Of the two, tenderloin is a bit pricier, but this is not without reason! It is the muscle that is located along the backbone and since this part is not being exercised, the muscle never toughened up. This makes it a perfect candidate for grilled recipes like this.

Is pork tenderloin healthy?

As it is a lean cut with minimal fat, this part has health benefits, too. It is also rich in phosphorus, potassium, and protein. According to the USDA, 100 grams of raw meat can have 20.95 grams of protein.

How to store:

• Refrigerate: Once your pork tenderloin is cooled to room temperature, wrap it in plastic and put it in a sealed container. You can refrigerate it for up to two days.   
• Freezing: Similarly, let your meat cool and then seal it with plastic and put it in a freezer bag. It will stay fresh for three months.   
• Defrost: Remove the frozen meat and put it in the fridge the night before you plan to serve it.
• Reheating: Then, reheat in the oven for 10 minutes or in the microwave for one to two minutes. 

More recipes for the grill:

Recipe tips:

• Remove the pork tenderloin from the grill when the internal temperature is 145 degrees F.
• Don’t forget to let it rest, covered, for 10 minutes before slicing.
• Before you marinate your meat, make sure the silver skin is removed. If not, slice it with a sharp knife and peel it off.
• Keep the lid of your grill closed while your pork cooks to prevent fires and to keep it hot.
• Searing your meat first will help keep the juices inside where they belong.