Juicy Grilled Pork Tenderloin

Pork can sometimes be challenging to cook, as it can dry out quickly, resulting in a tough, dry piece of meat. However, my recipe for Grilled Pork Tenderloin addresses this issue! The meat turns out super juicy and tender after being soaked in a soy sauce and lime marinade, coated in a honey garlic paste, and served with a refreshing green sauce.

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 meal. The refreshing lime marinade, honey garlic coating, and green sauce, combined with perfectly grilled, juicy meat, will delight your taste buds. This is the star of any barbecue party, and I love serving it with crunchy coleslaw and grilled zucchini salad.

After soaking the meat in the soy lime marinade and then being basted with the honey garlic paste, the meat becomes lavishly tender, with a sophisticated sweet and tangy lime accent complemented by garlic, honey, soy, and other flavors. The paste adds a savory and sweet coating to the tenderloin, while the green sauce provides a refreshing, flavorful finish. Moreover, the leftovers are perfect for making pork sandwiches, stew for tomorrow’s lunch, or a nice pork casserole for dinner the next day.

Why you will love this recipe

• You can’t mess it up: With my step-by-step instructions, you’ll have no trouble getting it right. Even if you are an inexperienced griller, you can do this easily.
• It serves quite a few people: If you have guests over or a large family, this is enough to feed a crowd, depending on the size you choose. I got two tenderloins, each weighing over one pound.
• 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: I love a stress-free meal, and here all you have to do is marinate and grill the meat – minimum mess and dishes to clean.
• The taste is incredible: if you use the ingredients in my recipe for the marinade, the paste, and sauce, this will be the best-tasting pork tenderloin you’ve ever had.

What you will need

Marinade and meat:

• Pork tenderloins: I chose two fresh pork tenderloins, each weighing over a pound, to yield approximately three pounds of meat; however, you can use as much as you need.
• Marinade: I create a zesty marinade by combining lime juice and zest with soy sauce, rice vinegar, and oil.

For the honey garlic paste:

• Sweeteners: 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. I also add organic honey for the best flavor. It is essential to use this paste as it melds with the brown sugar and helps everything stick together.
• Aromatics, herbs, and spices: Fresh minced garlic, onion powder, more fresh lime juice and zest, and bold dried oregano. I like smoky food, so I also add smoked sweet paprika and just a tiny bit of cayenne pepper that will not burn your mouth.
• Canola oil: This is also added to help all ingredients adhere without imparting any taste.

For the green sauce:

• Liquids: I prefer extra virgin olive oil in the green sauce. It’s nice and light, with no bitter aftertaste. Red wine vinegar and lime juice for a bright and refreshing taste.
• Herbs: Fresh parsley for a peppery and clean, earthy taste that pairs well with almost anything. Plus some green onions.
• Aromatics and seasoning: Minced garlic for a vibrant garlic flavor. Lime zest for a citrusy aroma. Just a little bit of red pepper flakes for a slight kick. Plus salt and ground black pepper.

How to make

Marinate the pork: Hours before you’re ready to cook, I mix the marinade ingredients in a large bowl. Then, poke the meat with a fork before placing it in the bowl, cover it, and marinate for at least three hours, but 24 hours is even better.

Make the paste: Right before grilling the pork, I prepare the magic paste. This is done by mixing the honey, canola oil, garlic, lime juice, lime zest, dried oregano, brown sugar, smoked paprika, onion powder, and cayenne powder.

Brush: Then, I remove the meat from the marinade, pat it dry, and spread the paste evenly over its surface.

Grill the meat: I prepare the grill by heating it to medium-high heat. Then, I grill the meat until it is lightly charred and the internal temperature reaches 145 degrees Fahrenheit. This takes about 20-30 minutes.

The herb sauce: I combine the 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 in a bowl and stir until combined.

Rest it: Once the meat is cooked, I let it rest for 5 to 10 minutes to allow the flavors to be absorbed. Then, I serve it sliced with the herb sauce.

Expert tip

Lid open or closed

Everyone seems to have their special barbecue tricks and tips. I have tried both, using various methods to grill on a gas and charcoal pit. However, I’ve always found that a closed lid yields 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. Every time you open the lid, the temperature goes down. Therefore, you must keep the lid closed to maintain the grill’s internal temperature. That is the only way to ensure the pork is getting evenly cooked all over.

More tips to consider

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

Recipe variations and add-ins:

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

Serving suggestions:

The most important thing when serving grilled pork tenderloin is to let it rest for 10 minutes after it is cooked. This allows the juices to redistribute throughout the meat. As they reach the center of the meat when cooked, we ensure that each slice is juicy and tender. This grilled pork tenderloin recipe pairs well with grilled vegetables. For something fancier, try my maple bacon carrots, Hasselback potatoes, or roasted asparagus. 

At a backyard barbecue, pork tenderloin goes with potato salad, coleslaw, and baked beans. I also enjoy serving it with grilled potatoes and grilled eggplant. Any salad would be a perfect accompaniment to this dish. I prefer something light and refreshing, such as this crunchy cucumber salad, a tomato and avocado salad, or a strawberry and spinach salad. 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.

How to store:

• Refrigerate: Once the pork tenderloin has 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 the meat cool, then seal it in plastic and place 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. 

Frequently asked questions

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