Juicy Marinated Grilled Pork Tenderloin Recipe

This marinated grilled pork tenderloin is an easy, flavorful weeknight dinner that comes together quickly. The marinade blends olive oil, Dijon mustard, citrus, and warm spices to enhance the natural flavor of the pork, while a bright chile-herb sauce finishes the dish with fresh herbs and a touch of heat.

Ingredients

Marinade ingredients:

• Olive oil – or another mild-flavored oil such as canola or vegetable.
• Dijon mustard – Dijon complements pork particularly well, but use your preferred mustard.
• Kosher salt, coriander, paprika, cumin – warm, slightly smoky spices to enhance the pork. You can substitute a blend of garlic and onion powder or use your favorite seasoning rub.
• Lemon juice – or lime juice; the acid brightens the flavor and helps tenderize.
• Pork tenderloin – about 1½ pounds (trim excess fat and any silver skin before cooking).

Chile herb sauce ingredients:

• Fresh parsley
• Fresh cilantro
• Olive oil (garlic-infused oil optional)
• Fresh lemon or lime juice
• Red pepper flakes
• Kosher salt and freshly ground black pepper

Directions

1. In a small bowl or mason jar, whisk together 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ½ teaspoon ground coriander, ½ teaspoon paprika, and ½ teaspoon ground cumin until combined.
2. Season the pork tenderloin all over with kosher salt and freshly ground black pepper. Place the pork in a resealable plastic bag and pour in the marinade. Seal the bag and massage the marinade into the meat. Refrigerate for at least 1 hour and up to 24 hours; 2–3 hours is ideal.
3. Remove the pork from the bag and discard any remaining marinade.
4. Preheat a gas grill to 450–500°F (230–260°C) with all burners on high (about 10 minutes). Once the grill is hot, turn one zone down to low so you have direct and indirect heat.
5. Sear the tenderloin over direct heat, rotating to get a browned side on each face—about 1 to 1½ minutes per side. Keep the lid closed between turns to maintain temperature.
6. Move the tenderloin to the cooler (indirect) side of the grill and close the lid. Cook about 4 minutes, flip, and cook another 4 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
7. Transfer the meat to a cutting board and rest for at least 10 minutes before slicing. Serve with the chile-herb sauce alongside.

To make the chile-herb sauce:

Finely chop 2 tablespoons each of fresh parsley and cilantro. Add ½ tablespoon lemon or lime juice, then whisk in olive oil a tablespoon at a time until you reach the desired consistency. Season with a pinch of kosher salt, ¼ teaspoon freshly ground black pepper, and ½ teaspoon red pepper flakes (adjust to taste). Spoon over sliced pork or serve on the side.

How to cook pork tenderloin in the oven

If you prefer to use the oven, preheat to 450°F (230°C). After marinating, heat a large skillet or grill pan over medium-high heat and sear the tenderloin on all sides for 1–2 minutes per side. Transfer the seared meat to a foil-lined baking dish and roast in the preheated oven for 8–15 minutes, or until the internal temperature reaches 145°F (63°C). Allow the meat to rest before slicing.

More FAQ

Tips

• Use a meat thermometer to ensure the pork is cooked to 145°F (63°C) for juicy results.
• Let the meat rest on a cutting board for at least 10 minutes; resting allows the juices to redistribute.
• Slice with a sharp knife. Thick slices (about ½ inch) are great with sides; thinner slices work well for sandwiches.
• Cooking times vary with grill and oven models—rely on temperature, not time alone.
• Add a sprig of fresh rosemary to the marinade for extra aroma if you like.

How to store

Store leftovers in an airtight container in the refrigerator. Reheat gently in the microwave at 50% power or in an air fryer to preserve moisture.

Side dishes to try

• Puréed or mashed potatoes
• Crispy roasted or air-fried potatoes
• Steamed or roasted seasonal vegetables
• Simple green salad or grain salad

More meaty recipes

• Cast-iron ribeye steak
• Pepper steak with gravy
• Instant Pot brisket
• Beef pinwheels

Recipe