Lemon Rosemary Grilled Pork Tenderloin
Elevate your grilling game with this Lemon Rosemary Grilled Pork Tenderloin, a dish that combines juicy, perfectly cooked pork with bright citrus flavors and earthy herbal notes. Marinated in a tantalizing blend of fresh lemon juice, olive oil, minced rosemary, garlic, honey, and Dijon mustard, this tenderloin is bursting with zesty and savory goodness. Grilled to perfection with a golden char on the outside and a tender, juicy interior, this dish is ideal for summer barbecues or elegant weeknight dinners. Ready in just 40 minutes (plus marinating time) and serving six, it pairs beautifully with grilled vegetables or a crisp green salad for a well-rounded and flavorful meal. This recipe is your go-to for impressing guests or treating your family to a gourmet-inspired feast.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 0.25 cup Fresh lemon juice
- 0.25 cup Olive oil
- 2 tablespoons (minced) Fresh rosemary
- 4 cloves (minced) Garlic
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
In a medium mixing bowl, whisk together the lemon juice, olive oil, rosemary, garlic, honey, Dijon mustard, salt, and black pepper to make the marinade.
Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the marinade over the tenderloins, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for more intense flavor.
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Remove the pork tenderloins from the marinade, letting any excess liquid drip off. Discard the remaining marinade.
Place the pork tenderloins on the preheated grill. Sear the tenderloins for 2-3 minutes per side to create a golden, slightly charred crust.
Reduce the heat to medium or move the tenderloins to indirect heat. Cover the grill and cook for 15-20 minutes, turning occasionally, until the internal temperature of the pork reaches 145°F.
Once cooked, transfer the tenderloins to a cutting board and tent loosely with aluminum foil. Let them rest for 5-10 minutes to retain their juices.
Slice the pork tenderloins into medallions and serve immediately. Pair with grilled vegetables, a fresh salad, or your favorite side dish for a complete meal.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 8147 mg | 354% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 36.0 g | ||
| Protein | 224.6 g | 449% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 96 mg | 7% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4362 mg | 93% | |
*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.
