5.0 from 54 votes
Grilled Pork Tenderloin
Pork tenderloin is marinated & grilled until perfectly tender and juicy!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 269 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pork tenderloin about 1 pound
- ½ yellow onion sliced
Marinade
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoon brown sugar
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt or to taste
Instructions
- Use a small knife to remove silverskin* or fat from the pork tenderloin.
- To make the marinade, combine soy sauce, lemon juice, vegetable oil, brown sugar, black pepper, dried thyme leaves, and salt in a shallow dish or freezer bag. Add the onion and pork tenderloin.
- Cover or seal the container and refrigerate to marinate for at least 30 minutes or up to 4 hours.
- Remove the pork from the fridge at least 15 minutes before cooking. Preheat the grill to medium-high heat (375°F). For indirect cooking on a gas grill, turn the burners on one side while keeping the other side off.
- Remove the pork tenderloin from the marinade, letting excess liquid drip away. Discard the marinade and onions, or if desired, grill the onions separately on a grill mat.
- Place the pork tenderloin over the lit burners and grill each side for 2 to 3 minutes until lightly charred.
- Transfer the pork to the side of the grill opposite the heat and close the lid. Continue to grill using indirect heat for an additional 16 to 19 minutes, flipping halfway through. Cook until the internal temperature reaches 140°F with an instant-read thermometer.
- Remove the pork from the grill and let it rest on a cutting board, loosely tented with foil, for 5 minutes. Slice the pork tenderloin into medallions.
Cup of Yum
Notes
- *Most often, there will be a white/silver area on the pork (called silver skin) that should be removed as it can be tough. Simply place a small sharp knife under the silver skin and slide it along the meat to remove it.
- Pork can be (and should be) a little bit pink inside. Remove it from the grill at 140°F, and it will rise to 145°F as it rests. Rest at least 5 minutes before serving.
Nutrition Information
Calories
269
(13%)
Carbohydrates
9g
(3%)
Protein
31g
(62%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
92mg
(31%)
Sodium
976mg
(41%)
Potassium
626mg
(18%)
Fiber
0.4g
(2%)
Sugar
7g
(14%)
Vitamin A
11IU
(0%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 269
% Daily Value*
| Calories | 269 | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 976mg | 41% |
| Potassium | 626mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.