Monday, August 22, 2016

Perfectly Grilled Pork Tenderloin

This  simple marinade and a few grilling tips
are all you need for a perfectly grilled moist
 and tender pork tenderloin everytime. 
 Tenderloins come 2 in a package.
One will serve about 3 people.
 This is the simplest marinade. I mix it all in
a Ziplock bag and add the tenderloins.
 When the grill is preheated it will only
take 15-18 minutes to cook. You want a
nice brown seared crust on the outside and
just a touch of pink on the inside. It will
continue to cook while it rests off the grill.
Slice and serve with any juices that are on 
the platter. Leftover pork tenderloin make
 great sandwiches the next day. I like it simply
 on buttered French bread with a little 
Dijon mustard or my cranberry chutney. 
Even pork tacos with the usual fixings are
good. It's another reason I usually make two. 

Grilled Pork Tenderloin
2 pork tenderloins  (2 per package)
2 T brown sugar
2 T balsamic vinegar
4 T (¼)  C soy sauce
2-4 cloves garlic, minced
1.) Mix all ingredients in a Ziplock bag and add the
the pork. Squeeze out as  much air as possible as
you zip the bag shut. Turn to coat the meat well.
Refrigerate and let marinade for at least an hour.
2.) Remove the tenderloin from the refrigerator
about 30 minutes before you grill to allow it to
reach room temperature. Pre-heat the grill to
3.) The key to a perfectly grilled tenderloin is to
evenly grill on all sides. Grill the first side for 5
minutes then roll it to each of the 4 sides for about
4-5 minutes per side. You want a nice browned
crust to form. You don't want it to dry out.
4.) Remove to a platter and let is rest for about 10
minutes before you slice it on the diagonal. Serve
and drizzle over any accumulated juices.



  1. Always looking for a different pork tenderloin recipe and one of your pork tenderloin recipes that you have posted has become one of my "go to recipes". I was just telling a friend of mine this evening about your other recipe that I like so much, we attended a cooking class together this evening and the subject of pork tenderloin came up. I had lots of praises for the recipe that you have shared before, it is amazing. This sounds like this recipe will become that too. Looks and sounds delicious. I will try it this weekend.


    1. Thanks Carolyn, That's always nice to hear. Let me know how this one works for you. I have another easy one to add soon. Seems like I have a lot of pork tenderloin recipes in my repertoire. XO

  2. Made this about a week ago. It was the first time doing a tenderloin on the grill so we weren't sure how it would all go. It was amazing! Juicy, tender & full of flavour. I used about half the amount of sugar as the spouse isn't crazy about sweet with meat. The leftovers were made into a batch of fried rice & the flavour was still so good. Your recipe will be added to our faves, thanks Rita!