Name: Herb Grilled Pork Tenderloin
Ingredients: grated zest of 1 lemon; 3/4 cup freshly squeezed lemon juice ((4 - 6 lemons)); 1/2 cup extra virgin olive oil; 2 tablespoons minced garlic ((5 - 6 cloves)); 1 1/2 tablespoons chopped fresh rosemary leaves; 1 tablespoon chopped fresh thyme leaves; 2 teaspoons Dijon mustard; 2 teaspoons kosher salt; 3 pounds pork tenderloin; kosher salt & freshly ground black pepper ((for seasoning))

Jump to Recipe Print Recipe

This Herb Grilled Pork Tenderloin is one from our archives that’s worth refreshing. It’s one of our most popular posts from the very beginning.

Don’t even think about halving this recipe. I know …you’ll be grilling enough meat to feed what seems to be a small army. You may have just four at your table tonight. Not to worry. It’s totally delicious sliced down for sandwiches the next day or two.

The prep is easy but you do need to plan ahead since the pork must marinade for at least three hours. I usually start marinating the night before or, at the very latest, first thing that morning. The longer you marinade, the more flavorful and tender your grilled pork will be.

What you’ll need for your Herb Grilled Pork Tenderloin…

Lemon zest – The finer the better. I use my microplane grater for the best results.
Lemon juice – Freshly squeezed is always best.
Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
Fresh garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
Fresh rosemary leaves – Finely chopped. Fresh rosemary is recommended over the dried version for its brighter, more delicate flavor.
Fresh thyme leaves – Chopped. Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma.
Dijon mustard – Dijon is preferred over regular mustard for its more intense complex flavor profile. Adds acidity and brightness.
Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
Pork tenderloin – Pork tenderloin is a long & narrow, very tender cut of meat from the muscle tucked along the backbone of a pig. Very low in fat, though it often features a thin, tough layer of connective tissue called silver skin that needs to be trimmed before cooking.
Freshly ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard & salt in a medium bowl.
A 16-ounce glass measuring cup would also work well.

It is essential that you use fresh ingredients, especially the herbs. It really does make a difference in the final dish.

Why is pork tenderloin the best choice here?

Pork tenderloin tends to be relatively affordable especially considering how delicious and juicy it is. Each tenderloin usually weighs in at about 20 to 24 ounces. They’re typically sold in a package of two.

It’s important to remove that “white” layer known as Silver Skin, which is commonly found on the outer portion of each tenderloin.

It is an extremely tough connective tissue that doesn’t break down and melt during the cooking process like fat does.
If not removed, it can be tough and chewy.
Simply hold your knife at a slight angle under the layer of skin and guide it along the outer edge of the tenderloin.
Be careful to avoid removing too much of the meat.

Trim the pork tenderloins.
Place them in a sturdy gallon resealable plastic bag.
Place the bag in a large baking dish or pan.
Pour the marinade over the tenderloins and turn to coat all surfaces.
Carefully squeeze out the air and seal the bag.
Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Ina Garten features this recipe in her Back to Basics Cookbook. She states that that it works well on the grill or in the oven. If you must, go ahead and use your oven. See the Recipe Notes for directions.

But, I highly recommend the grill for this. The smoky flavor, combined with the lemon and herbs, is simply delicious.

When ready to cook, build a charcoal fire or preheat the gas grill.
Brush the cooking grate with oil to prevent the pork from sticking.
Remove the tenderloins from the bag.
Place them on the prepared grill leaving the herbs that cling to the meat.
Discard the marinade or heat to boiling to serve with meat (see note).
Sprinkle the tenderloins with salt and pepper.

An important note on the marinade…

The marinade can be used to serve with the grilled meat but it MUST be cooked thoroughly to kill any bacteria from the raw meat. Bring to a boil, then lower heat and simmer for a full 10-15 minutes.

Grill tenderloins, turning a few times to brown all sides, for 15 to 25 minutes (depending on the heat of the grill and the size of the tenderloins) until the meat registers 137° at the thickest part.
Transfer the meat to a platter and cover tightly with aluminum foil.
Allow to rest for 10 minutes before slicing.

Be sure to keep track of time when grilling. Depending on your grill and the size of each tenderloin, the total grill time will be anywhere from 15 to 25 minutes. The best way to achieve the perfect “slight pinkness” is to check the internal temperature when you think it may be done. Insert your digital thermometer into the thickest part of the meat. When it reaches 137° …remove from the heat. Place in a clean baking dish and cover tightly with foil for 10 minutes. The meat will continue cooking and reach the desired internal temp of 140°.

Even though it’s not in any way necessary, I like to grill some lemon as an embellishment for the final dish. Be sure to brush the sliced lemon with some oil before placing them on the grill.

If you won’t be enjoying all of the pork tenderloins for tonight’s dinner, just slice what you think you will need at the moment. It is better to wrap the leftovers as a small roast rather than slices. Also, keep in mind …if you double wrap, the grilled pork can be frozen to be used in a month or two. It is delicious heated up as it is or you could make up some pan gravy to change it up a bit.

Carve in diagonal slices of 1/2 inch to 1 inch in thickness, depending on your preference.
The thickest part of the tenderloin will be pink (which is fine) and the thinner part will be well-done.

Your Herb Grilled Pork Tenderloin is ready to serve.

Serve warm or at room temperature with the juices that collect in the plate.
Garnish with additional fresh herbs, such as sprigs of rosemary and/or thyme.
Optional grilled lemon can be added.

5 from 1 vote