Grilled Pork Tenderloin 15 Minutes

Love grilling recipes? Try my beef kabobs, grilled Mahi Mahi, grilled beef tenderloin, and grilled chicken drumsticks next. One of my favorite cuts of meat to cook my family is pork tenderloin, and it’s especially delicious grilled. Unlike other cuts of meat, it’s affordable, needs very little prep work or marinating time, and the results are sensational!

Why I love this recipe

It is so succulent. My tangy-umami marinade tenderizes the meat and keeps it moist throughout the cooking process. Fast. From prep to plate, this dish cooks up in less than 15 minutes. It’s healthy! Pork tenderloin is a lean cut of meat, is low in saturated fat, and packs in tons of protein. Serve it over a salad, with corn on the cob, or with grilled veggies for a wholesome summer meal.

Ingredients Needed

Pork tenderloin. Not pork loin! Opt for a thick cut with minimal marbling and no silver skin. I prefer to get my pork from a butcher, but mainstream grocery stores should stock it too. Olive oil. To get the perfect crust. Lemon juice. Freshly squeezed. Kosher salt and black pepper. To taste. Smoked paprika. For the subtle heat. Garlic. Please use fresh garlic, not garlic powder. Brown sugar. When grilling large cuts of meat, I like to add some form of sweetness for some caramelization around the outside. Liquid sweeteners like honey or maple syrup will also work. Soy sauce. Or tamari. Thyme. Fresh thyme adds a superb aromatic element to the marinade.

How to grill pork tenderloin

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the marinade. Combine lemon juice, sea salt, black pepper, smoked paprika, minced garlic, brown sugar, soy sauce, olive oil, and fresh thyme in a small bowl and mix it well. Step 2- Marinate the meat. Place the trimmed pork tenderloin in a resealable bag, coat it with the marinade, seal it, and refrigerate it for at least 10 minutes or overnight. Step 3- Grill the tenderloin. Drip off the excess marinade from the tenderloin and place it on a preheated gas grill or charcoal grill. Grill the pork for 1 minute on each side (4 minutes total) then 4 minutes on each of the larger sides. Step 4- Rest and serve. Insert an instant-read thermometer into the thickest part of the tenderloin to check for your preferred doneness. Once cooked, let it rest for 5 minutes before slicing.

Arman’s recipe tips

Use a meat thermometer. My #1 tip when cooking large cuts of meat (or any meat, really!). The doneness depends on your preferences. Look for 135F for medium-rare, 150F for medium, and up to 165F for well-done. Let the meat rest. If you slice into the cooked meat the moment it is taken off the heat, the precious meat juices will flow out. Resting allows the meat juices to be redistributed and reabsorbed back into the meat. Five minutes of resting time is plenty. Cover the grill when not flipping the meat. This is super important because the trapped heat helps cook the sides that rely on indirect heat.

Storage instructions

To store. Keep the leftover or batch-prepped grilled tenderloin in the refrigerator for 4-5 days in a sealed container.

Try a different marinade. Use my pork tenderloin marinade or one with Dijon mustard for something tangy and rich. Douse it in a sauce. Easily amp up the flavor of the pork by covering it with an umami sauce, like bulgogi sauce, katsu sauce, or eel sauce. Use other herbs, like ground cumin, rosemary, oregano, or parsley.

To freeze. Cooked pork freezes well and can be stored in sealed freezer-safe bags for six months. To reheat. Use an air fryer, skillet, microwave, or oven to reheat the tenderloin.