Pork Tenderloin On The Grill
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Pork Tenderloin On The Grill
Description
This grilled pork tenderloin is prepared by marinating trimmed tenderloin in a mixture of apple cider vinegar, Dijon mustard, brown sugar, olive oil, garlic powder, salt, onion powder, and black pepper. The marinade infuses the meat with a balance of tanginess, sweetness, and savory spices, also helping to tenderize it. The pork should marinate in the refrigerator for at least an hour or preferably overnight for deeper flavor penetration.
When ready to cook, the grill grates are oiled to prevent sticking. The pork is first seared over high heat to develop a browned exterior, then grilled over lower heat with the grill closed to cook evenly without drying out. This two-step grilling method produces a juicy interior and a flavorful crust. The pork internal temperature is monitored for safety and doneness.
This dish pairs well with grilled vegetables or salads for a complete meal. The marinade can be reserved before use to brush over the cooked tenderloin for extra flavor. Leftovers store well refrigerated for up to three days or frozen for longer preservation.
Ensure thorough marinating time and even grill heating for consistent results. The careful balance of marinade ingredients supports a rich but not overpowering taste suited for both casual and special occasions.
Ingredients
- 2 pounds pork tenderloin make sure to purchase tenderloin, not loin
- 1/3 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons extra virgin olive oil
- 1 tablespoons garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- vegetable oil for brushing on the grill
Instructions
Marinade
- Begin by making the marinade. Whisk together the apple cider vinegar, dijon mustard, brown sugar, olive oil, garlic powder, kosher salt, onion powder, and black pepper together. Once combined, pour the marinade into a large ziplock bag.
- Next, trim off any excess skin or fat from the tenderloin before adding it to the bag. Once the tenderloin is in the bag, zip it up and squish it around until the pork is fully coated in the marinade. Put this in the fridge for at least an hour or overnight. Before you take it out of the bag to grill, squish it around one more time.
Grilling
- When ready to grill, brush the grill grates with oil to prevent the pork from sticking.
- Take the pork tenderloin out of the bag and throw away the remaining marinade. Heat up the grill on a high heat until the inside is at a high temperature of 500°..
- Place pork on the grill and slowly sear each side for about a minute or two.
- Then reduce the heat to 350 degrees, close the grill and keep cooking for another 12 minutes. Turn the pork if needed, then check the temperature of the pork with a meat thermometer until it reaches a correct temperature of 145.° Let the pork rest prior to serving
Notes
- Reserve a few tablespoons of marinade prior to adding pork to the bag for brushing on after grilling.
- Marinate pork in the refrigerator for up to 24 hours to enhance flavor.
- Store cooked leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 524mg | 22% |
| Potassium | 638mg | 14% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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