I’m not lying when I say this is the easiest, best, healthiest grilled pork tenderloin you can do. The 30-minute pickled pantry consists of staples and the grilling process always provides a moist, delicious, hearty pork tenderloin!
HOW TO MAKE GRILL PORK TENDERLOIN?
The first thing I do after removing the pork tenderloin from the steak is to blow it dry. I do this because it helps the spices stick to the meat and wipes the strange barriers that may have settled on the meat while in the package. Then I add the tenderloin to a sealing bag, leaving the top open.
Then I mix lemon juice, garlic, spices, oil, mustard and honey. I pour only half of this marinade on pork (this is the important part). You want to use the other half later. Put the pork and marinade together in the bag and squeeze the extra air. I also kind of shake / rub around on the pork marinated out of the bag. Then I put it in the refrigerator for at least 30 minutes.
By the way, I heat the grill to about moderate degree, and when I grill the grills, so that the meat does not stick when grilling. After the pork is marinated, I use long tongs to transfer it to the grill, then I turn off the grill and cook it for 15-20 minutes, turn it every two minutes and cook it from all sides. In about half of the grilling process, I will begin to spread to the other half of this separated marinade.
When the grill is finished or the pork internal temperature reaches 145 °, the steak is removed from the grill and rested for 5 minutes before being cut and served.
- 1 1/2-2 pounds pork tenderloin see note
- juice of 1/2 lemon
- 2 teaspoons minced garlic
- 1 teaspoon Italian herb seasoning blend or 1/4 teaspoon each dried basil, thyme, oregano, and parsley or rosemary
- 1/4 cup oil
- 1/2 teaspoon salt
- 1/8 teaspoon cracked black pepper or a pinch of finely ground black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
Marinate the pork
- Pat pork tenderloin dry with a paper towel.
- Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
- Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.
Grill the pork
- Preheat grill to medium and oil the grates.
- Using tongs, transfer pork to the grill. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling.
- Transfer to a cutting board to rest for 5 minutes before slicing and serving.
*If pork tenderloin is more than 2 1/2 inches thick and you want no pink in the middle once fully cooked, cut tenderloin in half lengthwise to yield two thinner tenderloin pieces and proceed with recipe as written.