Grilled Pork Tenderloin
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
269 kcal
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Course
Main Course
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Cuisine
American
Grilled Pork Tenderloin
Description
This recipe begins by trimming the pork tenderloin to remove the silver skin and excess fat, which can be tough if left on. The tenderloin is marinated alongside sliced yellow onion in a blend of soy sauce, fresh lemon juice, vegetable oil, brown sugar, black pepper, dried thyme, and salt. Marinating for at least 30 minutes and up to 4 hours allows the flavors to penetrate the meat, enhancing taste and juiciness.
Before cooking, the pork is brought to room temperature for even grilling. The tenderloin is initially grilled directly over medium-high heat for several minutes per side to develop a light char and caramelization. It is then moved to the cooler side of the grill to finish cooking through with indirect heat and the lid closed, reducing flare-ups and promoting even cooking.
The pork should be removed from the grill at an internal temperature of 140°F; resting allows carryover heat to reach 145°F, the USDA recommended safe temperature, ensuring a juicy, slightly pink result. Grilled onions can be served alongside as a flavorful accompaniment.
Ingredients
- 1 pork tenderloin about 1 pound
- ½ yellow onion sliced
Marinade
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice fresh
- 2 tablespoons vegetable oil
- 2 tablespoon brown sugar
- ½ teaspoon black pepper
- ¼ teaspoon thyme dried 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.
Notes
- Remove silver skin from pork tenderloin before cooking, as it can be tough.
- Pork should be cooked to 140°F and then rested to reach 145°F for safe doneness with a slight pink interior.
- Rest the meat for at least 5 minutes before slicing to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 269 kcal
% 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.
User Reviews
Overall Rating
5
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