Grilled Pork Tenderloin

Ingredients

• 120 ml (½ cup)sherry
• 80 ml (⅓ cup)balsamic vinegar
• 60 ml (¼ cup)olive oil
• 30 ml (2 tablespoons)honey
• 45 ml (3 tablespoons)Worcestershire sauce
• 30 ml (2 tablespoons)Dijon mustard
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)fresh garlic, minced
• 30 ml (2 tablespoons)fresh rosemary
• 15 ml (1 tablespoon)fresh thyme
• 5 ml (1 teaspoon)orange zest
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)black pepper
• 680–907 g (1½–2 pounds)pork tenderloin

Instructions

1. 1

   Trim the pork

   Trim excess fat and the tough silver skin from the pork tenderloin.

2. 2

   Mix the marinade

   Put all the marinade ingredients in a small bowl and whisk until combined and the honey and salt have dissolved.

3. 3

   Bag the pork

   Pour the marinade into a 3.8-litre resealable bag. Add the pork, press out as much air as possible, seal and shake to coat it evenly. Set the bag on a small rimmed baking tray to catch any drips.

4. 4

   Marinate the meat

   Refrigerate for at least 2 hours, preferably overnight, but no longer than 24 hours.

5. 5

   Prepare charcoal grill

   Clean and oil the grates. Light a full chimney of charcoal; when the coals are covered in grey ash, arrange them on one side of the grill, leaving the other side empty for indirect heat. Replace the grate, cover the grill and preheat for about 5–10 minutes.

6. 6

   Prepare gas grill

   Clean and oil the grates. Preheat the gas grill with all burners on high for 10–15 minutes. Turn off the burners on one side and leave the other side on medium-high to create indirect and direct heat zones.

7. 7

   Bring to temperature

   Take the pork out of the marinade, shake off the excess and let it stand at room temperature for 25–30 minutes before grilling. Discard the marinade.

8. 8

   Sear the tenderloin

   Place the pork over direct heat and sear on all sides, about 1½ minutes per side, to form a crust.

9. 9

   Finish over indirect heat

   Move the pork to the indirect-heat side. Keep the lid closed and turn the tenderloin occasionally until its internal temperature reaches 63°C (145°F), about 12–18 minutes.

10. 10

    Rest and slice

    Take the pork off the grill, loosely cover it with foil and rest for 10 minutes before slicing and serving.

What is grilled pork tenderloin?

Pork tenderloin is a lean, boneless cut that cooks relatively quickly and is easy to slice for serving. This American-style preparation pairs it with a tangy, sweet and savoury marinade before cooking it on the grill.

The mix of sherry, balsamic vinegar, honey, mustard, soy and herbs gives the pork plenty of flavour, while a two-zone grill lets you sear it before finishing it away from the hottest coals or burners.

Nutrition and macros by portion

The nutrition label shows one serving as written: 497 calories, 49g protein, 19g carbs, 22g fat.

The pork supplies most of the protein, while the honey and marinade contribute carbohydrates and the olive oil contributes much of the fat. Serve a portion with vegetables and a suitable starchy side to make a balanced plate.

Why this marinade works

Balanced flavours: Sherry and balsamic bring acidity, honey adds sweetness, and Worcestershire and soy sauce lend savoury depth. Dijon mustard helps bring the ingredients together.

Give the marinade time

Marinating window: Allow at least 2 hours in the fridge, or leave the pork overnight for more time in the seasoned mixture. Keep the marinating time under 24 hours, as specified in the method.

Before grilling: Take the pork from the fridge 25–30 minutes before it goes on the grill. Shake off excess marinade and discard what remains in the bag.

Set up two heat zones

Direct heat: Put the coals on one side of a charcoal grill, or keep one side of a gas grill running. This is where the tenderloin gets its initial sear.

Indirect heat: Leave the other side without coals or turn off its burners. Moving the pork here after searing lets it finish cooking with the grill lid closed.

Check doneness carefully

Temperature cue: The method calls for an internal temperature of 63°C (145°F), with an estimated 12–18 minutes over indirect heat. Cooking time can vary, so use the temperature as your guide.

Resting cue: Once off the grill, loosely tent the tenderloin with foil and leave it for 10 minutes. Slice after resting to keep the juices in the meat rather than on the cutting board.

Slice and serve

Cut the rested tenderloin into slices and serve while warm. Its sweet-tangy herb flavour works well alongside grilled or roasted vegetables, potatoes, or a crisp salad.

Recipe notes & tips

• Trim away the silver skin, which can remain tough after grilling.
• Set the bag on a rimmed tray while the pork marinates to catch leaks.
• Arrange the grill with a distinct hot side and a cooler finishing side before adding the meat.
• Shake off excess marinade before searing to help the surface brown.
• Keep the grill lid closed while the tenderloin cooks over indirect heat.
• Rest the meat for the full 10 minutes before slicing.

Variations

• Herb swap: Use another fresh herb in place of the rosemary or thyme while keeping the listed amount.
• Citrus note: Replace the orange zest with lemon zest for a different fresh accent.
• Grill pan: Cook the tenderloin in a grill pan, searing it before lowering the heat to finish.
• Oven finish: Sear the pork on the hob, then transfer it to an oven-safe dish to finish cooking.
• Serve as sandwiches: Slice the rested pork and tuck it into rolls with salad leaves.

Common mistakes to avoid

• Leaving silver skin on: It can stay tough, so trim it away before marinating.
• Marinating too long: Do not exceed 24 hours; take the pork out sooner.
• Using only direct heat: The outside may cook too quickly, so finish the tenderloin over indirect heat.
• Skipping the temperature check: Cooking times vary, so check for 63°C (145°F) internally.
• Cutting straight away: Rest the pork for 10 minutes before slicing.

How to store

Refrigerate leftover pork in a covered container within 2 hours of cooking and use within 3–4 days. Reheat gently until hot throughout, or serve cold in sandwiches or salads.

Frequently asked questions