Grilled Pork Tenderloin
Juicy grilled pork tenderloin marinated in a tangy, savory sauce with soy, red wine vinegar, lemon juice, and herbs, perfect for summer cookouts and family dinners.
Ingredients
Instructions
- Combine peanut oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, garlic, parsley, dry mustard, and pepper in a heavy-duty zip top plastic bag or shallow container.
- Add the pork tenderloins to the marinade, turning to coat them evenly. Seal or cover and refrigerate for at least 4 hours, turning occasionally.
- Remove the tenderloins from the marinade, discarding the marinade.
- Preheat the grill to medium coals (300° to 350°).
- Grill the tenderloins uncovered for about 16 minutes or until a meat thermometer inserted in the thickest part registers 160°F for medium, or 20 to 22 minutes for well-done, turning once.
- Let the tenderloins stand for 5 to 10 minutes before slicing.
Tips & Substitutions
To enhance flavor, marinate the pork tenderloins overnight instead of just 4 hours. If you're out of peanut oil, canola or vegetable oil works as a substitute. For a twist, add a teaspoon of honey to the marinade for a touch of sweetness. Make sure to let the meat rest before slicing to retain its juices.
Serving Suggestions
Serve the grilled pork tenderloin sliced, drizzled with a fresh herb sauce or chimichurri for added flavor. It pairs beautifully with roasted vegetables or a side salad. Consider serving alongside Hobo Beans By Sandra Day Peed for a hearty meal. A chilled glass of white wine complements this dish perfectly.
Storage & Reheating
Store leftover grilled pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, slice the tenderloin and warm it gently in a skillet over low heat, or cover and microwave in short intervals until heated through to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Pork Tenderloin contains roughly 74 calories, with 2g protein, 5g carbohydrates, and 5g fat. It is a good source of vitamin C (18% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 661mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of vinegar in the marinade?
Yes, you can use apple cider vinegar or balsamic vinegar as alternatives to red wine vinegar. Each will impart a different flavor profile, so choose based on your preference.
How can I tell when the pork is perfectly cooked?
The best way to check doneness is with a meat thermometer. For medium, it should read 160°F, while well-done is around 170°F. Remember to remove it from the grill a few degrees before it reaches your target since it will continue to cook while resting.
What should I do with leftover pork tenderloin?
Leftover pork tenderloin can be used in various dishes. Slice it for sandwiches, chop it for salads, or incorporate it into stir-fries. It adds great flavor and protein to many meals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).