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Grilled Marinated Pork Tenderloin Recipe

Grilled Marinated Pork Tenderloin Recipe

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
TOTAL TIME: Prep: 15 min. + marinating Grill: 25 min. YIELD:6 servings


  • 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


  • 1. In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
  • 2. Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 3. 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.
  • 4. In a small bowl, combine the sauce ingredients; serve with pork. Yield: 6 servings (2/3 cup sauce).

Nutritional Facts

4 ounce-weight: 442 calories, 33g fat (6g saturated fat), 91mg cholesterol, 781mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 31g protein.

Reviews for Grilled Marinated Pork Tenderloin

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justmbeth User ID: 1196484 159034
Reviewed Sep. 27, 2010

"Tasty, simple marinade. Sauce was good addition."

AdeleDegnan User ID: 4801874 161864
Reviewed Jul. 11, 2010

"It was quite tasty. The pork was moist and quite tender. The sauce was mild and enhanced the delicate taste of the tenderloin. I even put some of it on the roasted potatoes and green beans I made as an accompaniment. I did use light mayo in the sauce to cut some calories. Will make this again."

cathy1022 User ID: 2395101 101028
Reviewed Jul. 1, 2010

"I made this recipe as written as is my practice. It was mouth watering. So tender and the mustard sauce is the best. Don't change anything."

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