Description
Grilled pork tenderloin is a summertime staple, & this Lemony Garlic Grilled Pork Tenderloin is the absolute best! Lean & flavorful pork tenderloin soaks up a bright & zesty marinade made with loads of lemon, garlic, & fresh herbs. Grilled, sliced into medallions, & served alongside your favorite summer sides, this grilled pork tenderloin is the perfect light & easy summer meal!
Ingredients
Scale
- 2 whole pork tenderloins (roughly 2 pounds), trimmed & silver skin removed
- 2 large, juicy lemons, zested & juiced
- 8 cloves garlic, finely chopped or grated
- ¼ cup finely chopped hardy fresh herbs, such as oregano, rosemary, sage, or thyme
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- kosher salt & ground black pepper or crushed red chili flakes, to season
Instructions
- Prep the lemon herb marinade & marinate the pork tenderloin: Add the lemon zest & juice, garlic, fresh herbs, olive oil, Dijon mustard, & honey to a large baking dish or resealable plastic bag. Season with 2 teaspoons kosher salt & ground black pepper or crushed red chili flakes as desired. Whisk to combine. Add the pork tenderloin to the baking dish, tossing to completely coat with the lemon herb marinade. Cover & marinade in the refrigerator for 6-12 hours.
- Preheat the grill. About 30 minutes before you’d like to begin grilling, pull the pork tenderloin from the fridge to let it come up to room temperature as the grill preheats. Prepare the grill for 500-550 degrees F direct heat grilling.
- Grill the pork tenderloin: Place the marinated pork tenderloin on the grill such that it’s positioned perpendicular to the grill grates, shaking off any excess marinade into the baking dish. Discard excess marinade. Close the lid & grill the pork tenderloin 10-12 minutes, rotating the pork tenderloin every 3-4 minutes to ensure even cooking, or until an instant-read thermometer inserted in the center of the pork tenderloin registers an internal temperature of 145 degrees F. Transfer the pork tenderloin to a large plate or serving platter. Tent with foil & allow to rest for 3 minutes before serving.
- Serve the grilled pork tenderloin upon resting. Carve into 1/2 inch-thick medallions & serve alongside your favorite summer dishes – see Recipe Notes for pictured charred green beans. Enjoy!
Notes
- Easy Side Dish – Lemony Charred Green Beans: I love serving pork tenderloin with green beans. Since the grill is already lit for the grilled pork tenderloin, it’s really easy to grill some green beans alongside the pork for a quick & simple side dish. Here’s what I do:
- Add 1 pound trimmed green beans to a large mixing bowl. Toss with 2 tablespoons olive oil, juice of 1 lemon, 4-5 cloves finely chopped or grated garlic, & a good pinch salt & ground black pepper.
- Add the seasoned green beans to a grill basket over 500-550 degrees F direct heat.
- Grill, tossing occasionally, until charred & softened as desired, 10-12 minutes.
- Storage & Reheating: This grilled pork tenderloin is best served fresh off the grill, though leftovers will keep for a couple of days. Transfer cooled pork tenderloin to an airtight container & store in the refrigerator for 2-3 days. Easily reheat in the microwave until warmed through.
- 15-Minute Meal Prep: If prepping beyond the suggested marinade time, above, simply prep the lemon garlic marinade in advance. Prepare according to Step 1 of Recipe Directions above, storing the lemon garlic marinade in a jar or airtight container in the refrigerator for up to 5 days – the flavors meld together even more as the marinade sits. When you’re ready to start marinating (12 hours – 2 days before grilling), simply give the lemon garlic marinade a shake & pour it over the pork tenderloin as described in Step 1. Easy!