This marinated grilled pork tenderloin recipe is an easy way to get a delicious dinner on the table fast! The delicious marinade is a flavorful mix of olive oil, Dijon mustard, and savory herbs and spices.
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This marinated grilled pork tenderloin recipe is easier than you might think. The key is using a flavorful marinade made with simple ingredients and a meat thermometer for a juicy pork tenderloin every time.
Using a gas grill is the best way to get those signature grill marks and great flavor. But if you don't want to cook outside, I've included directions on how to use a skillet or grill pan and finishing off the cooking process in the oven.
However you decide to make this marinated pork tenderloin, I'm sure the whole family will beg for it time and time again!
Ingredients
This is an overview of the recipe. Please see the printable recipe card for exact amounts.
Marinade ingredients:
Olive oil - or another mild flavored oil like canola oil or vegetable oil.
Dijon mustard - Dijon compliments the pork best, but any mustard you like will do.
Kosher salt, coriander, paprika, cumin - keeping the spices in the Latin range. A combination of garlic powder, onion powder and can be subbed. I have several homemade seasoning blends you can try like my Louisiana Rub, fajita seasoning, and taco seasoning.
Lemon juice - or lime juice.
Pork tenderloin - I used a one and a half pound pork tenderloin. This is what's usually available at my grocery store. Be sure to trim any excess fat pieces and any silver skin that might still be attached to the meat. Silver skin is connective tissue that will not cook down, so it must be removed before cooking.
Chile herb sauce ingredients:
- Fresh parsley
- Fresh cilantro
- Olive oil - you might like a garlic infused olive oil to add some garlic flavor without adding bits of chopped garlic.
- Lemon juice or lime juice
- Red pepper flakes
Directions
Combine two tablespoons of olive oil with dijon mustard, salt, coriander, paprika, cumin, and lemon juice in a small bowl or mason jar. Mix well.
Season all sides of the pork tenderloin with kosher salt and black pepper. Place the pork in a zip top bag then pour in the marinade. Seal the bag and rub the marinade into the pork. Marinate in the refrigerator for a minimum of one hour and up to 24 hours. For best results, allow 2 to 3 hours.
Remove pork tenderloin from the bag and discard the marinade.
Preheat a gas grill to 450-500 degrees F by turning all burners to high heat (takes about 10 minutes). Once hot, reduce heat to low on one side of the grill. If you have 4 burners, reduce half the grill, if you have 3 burners, reduce one third of the grill. Now you have two-zones, direct and indirect heat.
Place the marinated pork tenderloin on direct heat and cook all four sides for about one to one and half minutes each. Be sure to keep the lid closed in between turns.
Move the pork to the indirect heat side of the grill. Cook for about 4 minutes with the lid closed. Turn meat over and cook for an additional 4 minutes (lid closed) or until internal temperature reaches 145 degrees.
Rest meat for at least 10 minutes. Slice and serve with chile herb sauce.
To make chile herb sauce:
Finely chop your fresh herbs. Add the lemon or lime juice and then add the olive oil a tablespoon at a time to get the consistency to your liking. Add a pinch of kosher salt, freshly ground black pepper, and red pepper flakes to taste.
How do I cook a pork tenderloin in the oven?
Preheat the oven to 450 degrees F. Once the meat has marinated, set a large skillet or grill pan to medium-high heat. Once hot, sear the pork on all four sides for about one to two minutes each. Transfer the tenderloin to a foil lined baking dish and roast at 450 degrees F for 8 to 15 minutes or until internal temperature reaches 145 degrees F.
Tips
A meat thermometer is a must for being sure your marinated pork tenderloin is cooked perfectly juicy and not overdone and stringy.
Letting the meat rest at room temperature will release the juices. I set mine on a cutting board that has a groove around the edges.
A sharp knife is key to getting your slices just perfect. Thick slices that are about half and inch thick are great for serving with sides. A few thinner slices drizzled with bbq sauce are good for pork sandwiches.
Cooking times will vary, so check internal temperature before you think the meat is cooked.
Add a sprig of fresh rosemary to the marinade.
How to store
Store leftovers tightly covered in the refrigerator or in an airtight container.
Reheat in the microwave at 50% power or in the air fryer.
Side dishes to try
More meaty recipes
- How to Cook a Ribeye Steak in a Cast Iron Skillet
- Pepper Steak With Gravy
- Instant Pot Brisket
- Sausage Kabobs
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Marinated Grilled Pork Tenderloin
Ingredients
Marinade ingredients:
- 2 tablespoon olive oil canola, vegetable
- 2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1.5 lbs pork tenderloin
Chile herb sauce ingredients:
- 2 tablespoon fresh parsley
- 2 tablespoon fresh cilantro
- 2 tablespoon olive oil or more
- ½ tablespoon lemon juice lime juice, red wine or cider vinegar
- ½ teaspoon red pepper flakes or to taste
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine two tablespoons of olive oil, lemon juice, dijon mustard, salt, coriander, paprika, and cumin, in a small bowl or mason jar. Mix well.
- Season all sides of the pork tenderloin with kosher salt and black pepper. Place the pork in a zip top bag then pour in the marinade. Seal the bag and rub the marinade into the pork. Marinate in the refrigerator for a minimum of one hour and up to 24 hours. For best results, allow 2 to 3 hours.
- Remove pork tenderloin from the bag and discard the marinade.
- Preheat a gas grill to 450-500 degrees F by turning all burners to high heat (takes about 10 minutes). Once hot, reduce heat to low on one side of the grill. If you have 4 burners, reduce half the grill, if you have 3 burners, reduce one third of the grill. Now you have two-zones, direct and indirect heat.
- Place the marinated pork tenderloin on direct heat and cook all four sides for about one to one and half minutes each. Be sure to keep the lid closed in between turns.
- Move the pork to the indirect heat side of the grill. Cook for about 4 minutes with the lid closed. Turn tenderloin over and cook for an additional 4 minutes (lid closed) or until internal temperature reaches 145 degrees.
- Rest meat for at least 10 minutes. Slice and serve with chile herb sauce.
To make chile herb sauce:
- Finely chop your fresh herbs. Add lemon or lim juice then add the olive oil a tablespoon at a time to get the consistency to your liking. Add a pinch of kosher salt, freshly ground black pepper, and red pepper flakes to taste. Spoon over pork slices or serve on the side.
Notes
- A meat thermometer is a must for being sure your marinated pork tenderloin is cooked perfectly juicy and not overdone and stringy.
- Letting the meat rest at room temperature will release the juices. I set mine on a cutting board that has a groove around the edges.
- A sharp knife is key to getting your slices just perfect. Thick slices that are about half and inch thick are great for serving with sides. A few thinner slices drizzled with bbq sauce are good for pork sandwiches.
- Cooking times will vary, so check internal temperature before you think the meat is cooked.
- Add a sprig of fresh rosemary to the marinade.
- See post for oven instructions.
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