Grilled Pork Tenderloin
Elevate your grilling game with this succulent Grilled Pork Tenderloin recipe, a perfect blend of savory, sweet, and herbaceous flavors. The tenderloin is marinated in a mouthwatering mixture of garlic, fresh rosemary, thyme, honey, soy sauce, olive oil, and a hint of lemon juice for a juicy and flavorful finish. With a quick prep time of just 15 minutes and a total cook time of 25 minutes, this dish is an impressive yet effortless option for weeknight dinners or backyard barbecues. Grilled to perfection, the pork achieves a golden char on the outside while remaining tender and moist inside, thanks to the use of a simple yet flavorful marinade. Serve it with a crisp salad or grilled vegetables for a complete, crowd-pleasing meal that highlights the best of fresh and smoky flavors.
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 4 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 4 cloves garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons lemon juice
Instructions
Prepare the marinade by mincing the garlic cloves and finely chopping the fresh rosemary and thyme.
In a medium-sized bowl, combine the olive oil, soy sauce, honey, minced garlic, chopped rosemary, chopped thyme, black pepper, salt, and lemon juice. Mix well to combine.
Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4-6 hours for the best flavor.
Preheat your grill to medium-high heat, about 400°F (200°C). Oil the grill grates lightly to prevent sticking.
Remove the pork tenderloin from the marinade and let any excess marinade drip off. Place the tenderloin on the preheated grill.
Grill the pork for about 20-25 minutes, turning every 5-7 minutes to ensure even cooking. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C).
Once cooked, remove the tenderloin from the grill and let it rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.
Slice the pork tenderloin into 1-inch thick medallions and serve immediately. Pair with your favorite side dishes or salads for a complete meal.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 35.5 g | ||
| Protein | 229.0 g | 458% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 119 mg | 9% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4510 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
