Grilled Pork Tenderloin with Marinade

When it comes to favorites off the charcoal grill, this may be the best grilled pork tenderloin recipe and certainly one of my favorite ways to cook a tender cut of pork. It is a delicious recipe and comes off the grill full of flavor, juicy, and incredibly tender. It all begins with a lean cut of meat along with this quick and easy pork tenderloin marinade that I will take you through making step by step with detailed instructions. It takes less than five minutes to make the marinade in a food processor and truly sets the pork loin up for dynamic flavor.

For this grilled pork recipe let’s start with the herbs. At the time of writing this recipe, we are nearing the end of spring and our herb garden is producing nice homegrown herbs. You will need Rosemary, Basil, and Oregano however of the three the Rosemary is a must.

In addition to the herbs, you will need five to seven cloves of garlic and one lemon. As for the final marinade ingredients you need a bottle of Dijon Mustard and a bottle of Dale’s Sauce or Worcestershire Sauce and Olive Oil. Here I used a bottle of regular Dijon Mustard, I can tell you that the best way is to use Inglehoffer Stone Ground Mustard. I also like to add a bit of Lawry’s seasoning along with fresh ground salt and pepper.

Before we begin the process of putting this juicy pork tenderloin recipe together let me explain Dale’s Seasoning Sauce. Dale’s Sauce is a blend of soy sauce with spices that include paprika, onion, garlic, and sugar. It was created in Birmingham Alabama in 1946 as the “house marinade” in a restaurant called Dale’s Cellar. This marinade was used to marinate steaks, poultry, pork, and chicken of which set Dale’s Cellar restaurants apart from the competition. The popularity of the flavor created a demand for bottling and now seventy years later, Dale’s Seasoning Sauce remains readily available in most grocery stores and included in many great recipes.

Grilled Pork Tenderloin with Marinade

To put this recipe together the first step is to start by taking the pork tenderloin out of the wrapper and laying it on a cutting board or plate and bring it to room temperature. Pat dry and using Lawry’s seasoning and fresh ground salt and pepper… generously cover both sides of the pork loin and then place in a resealable bag.

In a food processor or blender add the following:

  • Lemon zest and juice from one lemon
  • Five to seven sprigs of fresh rosemary
  • Five to seven leaves of fresh basil
  • Ten to twelve leaves of fresh oregano
  • Five to seven cloves of garlic
  • One cup of Dijon Mustard
  • 1 teaspoon (or two lid caps) of Dale’s Seasoning Sauce

Start the food processor and while it is blending slowly pour in a half cup of olive oil. Once it is blended together nicely, pour half of the marinade mixture into the resealable bag with the tender pork loin.

Add the remaining marinade and once it is all together in the resealable bag rub the marinade thoroughly into the pork loin and place it in the refrigerator for a minimum of six hours or overnight. At this point, your pork loin is ready for the grill.

Grilling Pork Tenderloin

This grilled pork tenderloin can certainly be grilled on a gas grill however, I prefer the additional flavors from the charcoal grill and smoked flavor from using a small block of oak during the cook.

I am going to use Kingsford Original charcoal for both the flavor and the heat. Kingsford will burn hot and heat the Weber Kettle Grill to the desired temperature of 375 to 400 degrees. I do not use lighter fluid and instead, use the Weber Rapidfire Chimney Starter. Simply pour the charcoal into the Rapidfire large Chimney Starter and using one Weber Lighter Cube the charcoal will light and you will have hot charcoal ready to grill in about 15 minutes.

Once the charcoal is ready, place it into the Char-Baskets or use a two-stage cooking set up keeping the hot coals on one side of the grill and create an indirect heat source for cooking on the opposite side of the grill grate. I place my Char-Baskets on the right and left far sides of the grill and use the center for the indirect surface.

When the grill has reached a medium heat temperature of 375 degrees, place the pork tenderloin on the indirect heating surface. (The part not directly over the hot coals.) At this point, I will also place a small block of oak wood directly on the hot coals to smoke and add flavor to the pork. Cook pork tenderloin for 15 minutes before flipping.

For the best results at the fifteen-minute mark flip the pork tenderloin and begin monitoring the temperature with a meat thermometer until the internal temperature reaches 145 degrees fahrenheit. I find that it is a good idea to add any vegetables or sides to the grill if you desire. Here I grilled asparagus wrapped with pancetta.

At 145 degrees and a total cook time of nearly thirty minutes, the juicy grilled pork tenderloin is complete and should be removed from the grill. Let the meat rest for 3 minutes before carving with a sharp knife and serving. I like to cut the pork into thin diagonal slices.

Since we are summer grilling at the time of this blog post, I served the grilled pork tenderloin with asparagus wrapped with pancetta, corn on the cob, and a nice green salad. This easy pork tenderloin recipe is truly one of my favorite easy recipes that take very little effort but packs a punch of flavor.

Be sure to check out our Smoked Pork Tacos recipe.

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Grilled Pork Tenderloin Recipe

Grilled Pork Tenderloin with Marinade

  • Author: Crafted Cook
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Category: Dinner
  • Method: Charcoal Grill
  • Cuisine: American

Description

When it comes to favorites off the grill, this Grilled Pork Tenderloin is at the top of the list. It comes off full of flavor, juicy, and incredibly tender. It all begins with this quick and easy marinade that I will take you through making. It takes less than five minutes to make and truly sets the pork loin up for dynamic flavor.


Ingredients

Scale
  • 1 5lb Pork Tenderloin
  • 1 Lemon for zest and juice
  • 5 fresh rosemary sprigs
  • 5 fresh basil leaves
  • 10 leaves of fresh oregano
  • 5 cloves of garlic
  • 1 cup of Dijon Mustard – The best result is to use Inglehoffer Stone Ground Mustard.
  • 1 teaspoon (or two lid caps) of Dale’s Seasoning Sauce
  • 1/2 cup of olive oil

Instructions

In a food processor, combine the following ingredients:

  • Zest and juice of 1 lemon
  • 5 sprigs of fresh rosemary
  • 5 leaves of fresh basil
  • 10 leaves of fresh oregano
  • 5 cloves of garlic
  • 1 cup of Dijon Mustard – The best result is to use Inglehoffer Stone Ground Mustard.
  • 1 teaspoon (or two lid caps) of Dale’s Seasoning Sauce
  • 1/2 cup of olive oil

Start the food processor and while it is blending slowly pour in a half cup of olive oil. Once it is blended together nicely, place into a bowl to pour into the Ziploc bag with the pork loin.

Once all together in the Ziploc bag rub the marinade thoroughly into the pork loin and place in the refrigerator for a minimum of six hours or overnight. At this point, your pork loin is ready for the grill.

When the grill has reached 375 degrees, place the pork tenderloin on the indirect heating surface. (The part not directly over the hot coals.) At this point, I will also place a small block of oak wood directly over the hot coals to smoke and add flavor to the pork. Cook for 15 minutes before flipping.

At the fifteen-minute mark flip the pork tenderloin and begin monitoring the temperature until it reaches 145 degrees.

At 145 degrees the grilled pork tenderloin is complete and should be removed from the grill and allowed to rest for 3 minutes before serving.

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Nutrition

  • Serving Size: 8 oz
  • Calories: 401
  • Sugar: 0.9 g
  • Sodium: 244.2 mg
  • Fat: 19.8 g
  • Saturated Fat: 3.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 4.6 g
  • Protein: 50.4 g
  • Cholesterol: 147.3 mg

Keywords: Pork Tenderloin, Grilled pork tenderloin

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