Marinated Pork Tenderloin for the Grill
Elevate your backyard cookout with this irresistible Marinated Pork Tenderloin for the Grill! This recipe features tender, juicy pork infused with a bold blend of flavors, thanks to a marinade crafted from soy sauce, honey, Dijon mustard, and a kick of smoked paprika and red pepper flakes. The addition of fresh rosemary and garlic brings a rustic, aromatic touch, while the apple cider vinegar lends a subtle tang that balances the sweetness. Perfectly seared on the grill and basted to perfection, this dish delivers a smoky caramelization and succulent bite every time. With just 10 minutes of prep and straightforward grilling instructions, this recipe is a fuss-free way to impress your guests. Serve these savory medallions alongside roasted vegetables or a crisp salad for a complete, crowd-pleasing meal. Whether it’s a weeknight dinner or a summer barbecue, this grilled pork tenderloin will be your new go-to recipe!
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Recipe Information
Ingredients
- 2 pieces (1 to 1.5 lbs each) pork tenderloin
- 0.25 cups soy sauce
- 0.25 cups olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 1 teaspoon fresh rosemary, finely chopped
Instructions
In a medium-sized bowl, whisk together soy sauce, olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, ground black pepper, red pepper flakes, salt, and rosemary until well combined to create the marinade.
Place the pork tenderloins in a large resealable plastic bag or shallow baking dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or up to overnight for maximum flavor.
When ready to cook, preheat your grill to medium-high heat (about 400°F or 200°C). Brush the grates with oil to prevent sticking.
Remove the pork tenderloins from the marinade, letting any excess marinade drip off. Reserve the marinade for basting, but do not reuse it raw.
Place the tenderloins on the grill. Sear each side for 2-3 minutes until grill marks form, then reduce the heat to medium and continue cooking for 15-18 minutes, turning occasionally. Baste with the reserved marinade during the first half of cooking.
Check the internal temperature of the pork with an instant-read thermometer. The pork is done when it reaches 145°F (63°C). Once cooked, remove from the grill and let rest for 5 minutes before slicing.
Slice the pork tenderloin into 1/2-inch medallions and serve hot with your favorite sides.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8028 mg | 349% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 35.1 g | ||
| Protein | 286.2 g | 572% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 119 mg | 9% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5625 mg | 120% | |
*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.
