Grilled Apple Cider Pork Tenderloin is marinated in a tangy juice, rubbed with a perfect blend of spices, and grilled perfectly to create a moist and juicy pork bursting with flavor!
I am thrilled to be sharing this recipe with you. It does not belong to me, but is a recipe that my dad has been making for years. He is pretty much the grill master, and this grilled tenderloin is one of his specialties. While visiting us a short time ago, he made this for dinner one night and we all could not get enough. I’ll admit that a pork tenderloin is not one of my favorite things to eat (or cook), but this is one tenderloin that I absolutely love!
To make this the juiciest tenderloin, it’s best to prepare over a weekend (you will want to marinate for at least 1 day and a half). My dad initially started the process a day and a half before he threw it on the grill. It starts with a simple wet marinade, and then moves on to a flavorful rub. You will need to save the marinade, and use it on the grill (this helps the juice to permeate into the meat).
He used a tin foil pan with the reserved marinade, and placed it in the middle of the grill and let the charcoal surround the juice. This allows the pork to avoid direct high heat, but also allows the juice to flavor the pork at the same time. It will grill slowly for approximately 45 minutes total. It should be cooked all the way through, but slightly pink. It will look like this when you take it off the grill:
Once off the grill, slice into 1/2 inch pieces. The pork is so flavorful it does not require any special sauce! I love this with a big green salad, we served it with my Strawberry and Arugula Quinoa Salad.
Grilled Apple Cider Pork Tenderloin
- 2 lbs pork tenderloin I used two separate cuts of meat
- 2 cups pilsner beer
- 1/2 cup apple cider vinegar
- 1 cup apple cider
- 1 tsp liquid smoke
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tbsp paprika
- 1/2 tsp black pepper
Place beer, vinegar, apple cider, and liquid smoke into a large tupperware or glass dish. Place pork inside the dish and let marinate for 12-24 hours in the refrigerator.
Remove the pork, but reserve the marinade.
For the rub: mix cumin, garlic powder, paprika, and black pepper into a small bowl.
Rub each piece of pork generously with the seasoning. Place back into the refrigerator, let sit for another 12-24 hours.
Prepare your grill: For charcoal grill, place the reserved marinade in a foil tin pan (like a pie dish). Place the pan and marinade on the bottom shelf of your grill and surround with charcoal. Heat up your grill, and place pork in the middle of the grill (just above the marinade). Grill for approximately 45 minutes, covered, rotating the pork every 10-15 minutes. For a propane grill: Heat up your grill, place marinade on the bottom rack, and pork on a top rack above the marinade.