Fire up your grill—it’s time to grill some juicy pork tenderloin. Wait. You say you’ve never grilled pork tenderloin before? Well, you’re in for a treat! This pork tenderloin is ultra-tender and full of flavor thanks to an Asian-infused sweet and spicy marinade. Intrigued? Us too.
How to select and prepare pork tenderloin
When selecting a pork tenderloin, look for a piece of meat that’s roughly one pound and contains some marbling throughout the meat. Marbling refers to tiny veins of fat running through the meat. The fat adds moisture (and flavor) to the meat which helps keep it tender as it cooks.
Pork tenderloin vs pork loin
Pork tenderloin is different than pork loin. While they’re both cut from the same loin region of the pig, they have different textures, taste and preferred cooking methods. The main way to tell them apart is by size. The pork loin is much larger and wider than the tenderloin and has a distinctive fat cap on the top of the meat. The tenderloin is a smaller, longer cut of meat and usually slightly darker in color, too. The tenderloin comes from just below the pig’s back fat and is the most tender cut of pork.
Removing the meat’s silver skin
While some butchers fully trim their pork tenderloins, others will leave a bit of work for you to do once you bring your pork tenderloin home. Pork tenderloin often has a thin, shiny layer of tough connective tissue on it that’s called silver skin. For best results, you’ll want to carefully trim the silver skin off of the meat using a sharp knife. If left on, the silver skin will be tough and unpleasant to chew through once cooked. The extra few minutes of trimming is well worth the effort.
Grilled Pork Tenderloin Ingredients
- Honey
- Reduced-sodium soy sauce
- Teriyaki sauce
- Brown sugar
- Fresh ginger
- Garlic cloves
- Ketchup
- Onion powder
- Ground cinnamon
- Cayenne pepper
- Pork tenderloins
Directions
Step 1: Marinate the tenderloin
In a large bowl, combine all of the marinade ingredients. Whisk together and set aside.
Next, place the tenderloins into a resealable, gallon-size plastic bag or pan with deep sides. Pour half of the marinade over the tenderloins and turn to coat them completely. Seal bag or cover your sheet pan with plastic wrap; refrigerate 8 hours or overnight.
Turn the pork occasionally to ensure all sides of the pork have a chance to soak submerged in the marinade. Cover and refrigerate remaining marinade.
Step 2: Grill the pork
Drain and discard the marinade from the meat. Grill, covered, over direct heat for 2 to 3 minutes on all sides to char the meat’s exterior. Then move the tenderloins over indirect medium heat for 20 to 30 minutes. Turn the meat occasionally and baste with the reserved marinade. Continue to cook until the internal temperature of the meat reads 145°F. Remove promptly.
Step 3: Rest and carve
Rest the tenderloin on a large platter covered with foil for 10 minutes and then cut into wide slices.
Grilled Pork Tenderloin Marinade Ideas
Get creative with your pork tenderloin marinades. Pork pairs well with a variety of herb, spices and flavors so the options are almost limitless. Here are a few ideas to get you started:
- Mustard and pork are a match made in heaven. Whip up a dijon mustard with heavy cream and tarragon.
- Pineapple and citrus pair great with pork. Make a tropical-inspired marinade with orange juice, spices and pineapple.
- Make it boozy. Try a marinade that incorporates bourbon, whiskey or other spirit. Sweeten with honey and spices.
- Fresh herbs are never a bad idea. Make a woodsy, aromatic marinade with rosemary, maple syrup, apple cider vinegar and spices.
- Barbecue—of course! Marinate your pork overnight in your favorite homemade or jarred barbecue sauce for a finger-licking-good dinner.
How to Store Grilled Pork Tenderloin
You can store leftovers in an airtight container for 3 to 4 days in the refrigerator.
Can you freeze grilled pork tenderloins?
Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Grilled Pork Tenderloin Tips
How do you keep grilled pork tenderloin juicy?
Pork tenderloin is a very lean cut of meat. If fact, it’s considered to be just as lean as a chicken breast. Its lack of fat makes it a smart choice for meat lovers looking to be more health-conscious. However, its lean nature also raises concerns about dryness.
A marinade is a great way to add flavor and moisture to lean cuts of meat like pork tenderloin. Marinades work by breaking down the muscle fibers and connective tissue in meat which tenderizes it and also allows it to better retain moisture. For pork tenderloin, mix up your favorite marinade recipe and pour it over the meat and then let it hang out, covered, in the fridge for at least 4 hours or up to 24 hours.
Do I have to let the tenderloin rest before slicing?
This tip isn’t just for pork tenderloin. Resting meat is a practice you should follow for just about any cut. As meat cooks, its juices are pushed out towards the surface of the meat, and some even seep out. When you remove the meat from the grill or oven, you want to give those juices a moment to sink back into the meat and redistribute. If you cut into the meat right away, they’ll leak and you’ll be left with a tough, dry tragedy on your plate.
For the juiciest meat, let the pork rest on a platter covered with foil for at least 10 minutes.
