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Herb Grilled Pork Tenderloin

 Herb Grilled Pork Tenderloin
A flavorful herb marinade gives a lovely glaze and lots of savory grilled taste to this moist, melt-in-your-mouth tenderloin. The marinade's also great on chicken. Judy Neil-Royal Oak, Michigan
6 ServingsPrep: 10 min. + marinating Grill: 25 min.


  • 1/2 cup sherry or reduced-sodium chicken broth
  • 3 tablespoons lemon juice
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 pork tenderloins (1 pound each)


  • In a small bowl, combine the first nine ingredients. Pour 3/4 cup
  • marinade into a large resealable plastic bag; add pork. Seal bag and
  • turn to coat; refrigerate for at least 4 hours. Cover and
  • refrigerate remaining marinade.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Prepare
  • grill for indirect heat using a drip pan.
  • Place pork over drip pan and grill, covered, over indirect medium-hot
  • heat for 25-40 minutes or until a meat thermometer reads 160°,
  • basting occasionally with reserved marinade. Let stand for 5 minutes
  • before slicing. Yield: 6 servings.

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Herb Grilled Pork Tenderloin (continued)

Nutritional Facts: 4 ounces cooked pork equals 226 calories, 7 g fat (2 g saturated fat), 84 mg cholesterol, 261 mg sodium, 7 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.