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Grilled Marinated Pork Tenderloin

 Grilled Marinated Pork Tenderloin
My sister, who has always had a knack for tossing spices and ingredients together, introduced this pork tenderloin dish to our family at a barbecue she hosted. She worked at the ingredients until she came up with a recipe she could share with all of us. It's a healthy alternative to steak, easy to prepare, and can be made ahead of time. —Lisa Peters, Dewitt, New York
6 ServingsPrep: 15 min. + marinating Grill: 25 min.


  • 3/4 cup canola oil
  • 1/3 cup soy sauce
  • 1/4 cup white vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon crushed red pepper flakes, optional


  • In a large resealable plastic bag, combine the first nine
  • ingredients; add pork. Seal bag and turn to coat; refrigerate
  • overnight.
  • Prepare grill for indirect heat. Drain and discard marinade. Moisten
  • a paper towel with cooking oil; using long-handled tongs, lightly

2 of 2

Grilled Marinated Pork Tenderloin (continued)

Directions (continued)

  • coat the grill rack.
  • Grill pork, covered, over indirect medium-hot heat for 25-40 minutes
  • or until a thermometer reads 160°. Let stand for 5 minutes
  • before slicing.
  • In a small bowl, combine the sauce ingredients; serve with pork.
  • Yield: 6 servings (2/3 cup sauce).
Nutritional Facts: 4 ounces cooked pork with 5 teaspoons sauce equals 442 calories, 33 g fat (6 g saturated fat), 91 mg cholesterol, 781 mg sodium, 2 g carbohydrate, trace fiber, 31 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer