Grilled Pork Tenderloin

Pork tenderloin is one of my favorite cuts of meat for beginner cooks. It's relatively affordable, takes on rubs and marinades beautifully, and is generally pretty easy to cook. It tastes great roasted, but I have a lot of love for this grilled version. Thanks to a magical combination of brown sugar, cumin, paprika, and lemon zest, this is honestly one of my all-time favorite pork recipes. Top with the homemade herb sauce, and get ready for a weeknight dinner to impress.

What People Are Saying:
“Absolutely fabulous. Tender pork, great seasoning and the herb sauce was fantastic. Served with cilantro rice and grilled asparagus. Great summer dinner!” - GoldLamp

“Made this last night for a dinner party, everyone loved it! Delicious! The fresh herb sauce was outstanding. Will definitely make again.” -RedCar

How To Grill Pork Tenderloin

INGREDIENTS

• Lemon: The fresh zest of a lemon adds a boost of brightness that really rounds out the entire marinade.
• Brown Sugar: Brown sugar not only helps to tenderize the meat and create the marinade’s texture, but gives a rich sweetness to the pork tenderloin that works perfectly.
• Marinade Seasonings: Smoked paprika and ground cumin combine to season the pork tenderloin. If you want to amp up the seasonings, you can, but be careful not to overpower the marinade.
• Pork Tenderloin: Obviously, pork tenderloin is the star of the show here. I use 1 ½ lb. pork tenderloin in this recipe, so if your pork tenderloin is larger or smaller, make sure to adjust the cook time.
• Scallions: Thinly slice the white and pale green parts of scallions to make the base of your herb sauce.
• Parsley: Finely chopped fresh parsley is my herb of choice for this sauce. A cilantro-based herb sauce (like chimichurri) would also be delicious if you have that on hand.
• Garlic: Minced garlic is a must-have in this herb sauce. If you’re a garlic fanatic, feel free to adjust to taste and add more as needed.
• Red wine vinegar: Red wine vinegar adds a tangy boost and complex flavor to this sauce that you just can’t replace.
• Seasonings: Fresh oregano leaves and red pepper flakes (in addition to kosher salt and black pepper) are my chosen seasonings for this herb sauce. Fresh is truly superior, but if you only have dried, you can use that instead.

STEP-BY-STEP INSTRUCTIONS

A stellar mixture of brown sugar, cumin, paprika, and lemon zest, creates the marinade that is spread all over the pork. Once you’ve spread your paste all over the pork (and I mean all over, don’t be shy), it’s time to get your grill on.

Grill your pork, turning occasionally, until it’s perfectly charred. The best way to tell if your pork tenderloin is done is to use a meat thermometer—you’re looking for the thickest part to be 145°. If your pork tenderloin is larger than 1 ½ lbs., then you might want to bake it in the oven until the desired temperature is reached.

Let it for at least 10 minutes to preserve all those precious juices. Meanwhile, create your herb sauce by combining all of the ingredients in a small bowl. Give it a taste, then season with salt and pepper as needed.

Once your herb sauce is done and your pork tenderloin has rested for at least 10 minutes, you can get ready to serve. Slice the pork, then spoon over a generous amount of the herb sauce over the slices. This herb sauce is pretty life-changing, so I highly recommend serving any extra on the side.

Pork Tenderloin Variations

• Mushroom, Spinach & Gruyère Stuffed Pork Tenderloin: This ultra-stuffed mushroom, spinach, and Gruyère recipe is one of my favorite ways to switch up classic pork tenderloin.
• Instant Pot Pork Tenderloin: If you want more of a hands-off pork tenderloin recipe, then turn to your Instant Pot.
• Air Fryer Korean-Inspired Pork Tenderloin Lettuce Wraps: Whether you choose to grill, roast, or air fry your pork tenderloin, these lettuce wraps are the perfect way to serve your slices.