Look no further for the perfect Grilled Pork Tenderloin recipe– it’s right here! You’ll love the simple and flavorful marinade that is cooked to perfection on the grill. Juicy, tender, smoky, and so delicious!
This perfectly grilled pork tenderloin was my attempt at breaking us out of a dinner rut that occurred a few months ago. Cooking every night of the week, not leaving the house for over 50 days, and I was downright bored with cooking. Does that ever happen to me? Not typically, but I’m just here to give you some advice on breaking free when it happens to you!!
So on a cooler evening in May when I was ready to throw in the towel, my husband and I set to work on creating something new to add to our dinner rotation. He is a grill master, and loves every opportunity to use his favorite toy– The Big Green Egg. So I worked on a marinade with ingredients on hand, and the rest is history…. I’ve tweaked it a few times, because for the record, we’ve had this at least 5 times in the past 2 months!
I am sure you all will love this recipe and find no other way to enjoy your pork tenderloin!
We’ll start with gathering our ingredients for the marinade:
- avocado oil or olive oil
- coconut aminos
- dijon mustard
- red wine vinegar
- garlic cloves
- onion powder
- black pepper
Whisk together the marinade in a large container. To prepare the pork tenderloin, trim off the connective tissue that covers the pork. Now add the pork tenderloin to the container with marinade. Marinade for 4 – 24 hours in a covered dish and refrigerate.
Grilling the Pork Tenderloin:
A few different ways to grill your pork tenderloin. We use our Big Green Egg, but any charcoal or gas grill will work.
For the Charcoal Grill: Start by preparing your grill for both indirect and direct heat. Pile the charcoal on one side of the grill, so you can move it to the indirect heat. You’ll start by searing the pork on both sides for 2-3 minutes to lock in the flavor and moisture, then move to indirect heat for slow roasting.
For the Gas Grill: Heat your gas grill to medium high heat, and heat another portion of your gas grill to the lowest setting (or even off), so you can slow roast over indirect heat.
When your pork tenderloin is ready:
While over indirect heat you can continue to add marinade. Once your pork gets to 145, remove and let rest for 7-10 minutes to seal in the juices.
Slice and serve! The pork will be slightly pink in the middle slices.
Serving and Storing:
Here are a few of my favorite side dishes to serve with Pork tenderloin:
- German Potato Salad
- Classic Broccoli Salad
- Cauliflower Rice Tabbouleh
- Summer Slaw with Tahini Dressing
Store in the fridge for 3-4 days in a covered container.
The BEST Grilled Pork Tenderloin
- 1 whole pork tenderloin (2-3 lbs)
- 1/2 cup avocado oil and olive oil
- 1/3 cup coconut aminos
- 1/4 cup red wine vinegar
- 1/4 cup dijon mustard
- 3 cloves garlic (minced)
- 2 tsp onion powder
- 1 tsp black pepper
Prep your pork tenderloin by trimming off the outer layer of connective tissue.
Whisk together the marinade: oil, coconut aminos, vinegar, mustard, garlic, onion powder, black pepper. Place the pork tenderloin and marinade in a large container. Marinade for 4-24 hours.
When ready to grill, prepare your charcoal or gas grill. Set up both indirect and direct heat. For the charcoal grill, pile the charcoal on one side of the grill and light. For the gas, heat up one burner to medium high heat, and another to low heat (or no heat).
Once grill is ready, place the tenderloin over the direct heat. Cook for 2-3 minutes per side, then move to the indirect heat and cover the grill. Turn occasionally, and baste with remaining marinade. Once the internal temperature reaches 145 degrees F, remove from the grill and let rest for 7-10 minutes.
Slice into medallions and serve!