Grilled Pork Tenderloin

Ingredients

• 680 g (1.5 lb)pork tenderloin
• 67.5 ml (4½ tablespoons)apple cider vinegar
• 1 heaping tablespoon (15 ml)prepared pesto
• 2 cloves, mincedgarlic
• 15 ml (1 tablespoon)olive oil
• 15 ml (1 tablespoon)Dijon mustard
• 7.5 ml (1½ teaspoons)granulated sugar
• 5 ml (1 teaspoon)kosher salt
• To tastefreshly ground pepper

Instructions

1. 1

   Bag the pork

   Place the pork tenderloin in a plastic zip-top bag.

2. 2

   Mix the marinade

   Stir the remaining ingredients together in a small bowl, then pour the marinade over the pork.

3. 3

   Marinate the pork

   Seal the bag and massage it so the marinade coats the tenderloin evenly. Refrigerate for 4 hours, or up to overnight.

4. 4

   Grill the tenderloin

   Grill over medium heat for about 30 minutes, turning once during cooking, until the internal temperature reaches at least 63°C (145°F).

5. 5

   Rest and slice

   Leave the pork to rest for 10 minutes, then slice and serve.

What is grilled pork tenderloin?

Pork tenderloin is a lean, tender cut that cooks well on the grill. This American-style preparation pairs it with pesto, a herb-rich sauce with Italian roots, and a tangy marinade.

The pesto brings savoury herbal flavour, while vinegar and Dijon mustard give the coating a bright, sharp edge. Marinating ahead makes this a useful dinner to prepare in advance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 35g protein, 2g carbs, 10g fat.

The pork supplies most of the protein, while pesto and olive oil contribute much of the fat. The small amount of sugar is the main source of carbohydrate in the marinade. Serve with vegetables and a suitable side such as potatoes or wholegrains for a more balanced plate.

Why this marinade works

Pesto: its herbs and seasoning lend the pork a fragrant, savoury coating. Use prepared pesto and stir it well into the other marinade ingredients.

Vinegar and mustard: apple cider vinegar adds tang, while Dijon helps round out the flavour. The small amount of sugar balances their sharpness.

Marinating for flavour

Even coating: massage the sealed bag so the marinade reaches the whole surface of the tenderloin. This also keeps the process contained in one bag.

Timing: refrigerate the pork for at least 4 hours, or leave it overnight. Keep it chilled while it marinates.

Grilling and checking doneness

Medium heat: grill the tenderloin for about 30 minutes, turning it once during cooking. The time is a guide; the recipe’s doneness cue is an internal temperature of at least 63°C (145°F).

Resting: leave the pork for 10 minutes after grilling before slicing. This gives you time to set out sides and helps keep the slices juicy.

How to slice and serve

Slice the rested tenderloin across the grain for tender bites. Serve it with a fresh salad, grilled vegetables or potatoes to make a more complete meal.

If you have any marinade left in the bag, discard it rather than using it as a serving sauce.

Planning the timing

The active cooking is simple, but the pork needs at least 4 hours in the fridge to marinate. For an overnight marinade, prepare the bag the day before you plan to grill.

Allow about 30 minutes for grilling, then add the 10-minute rest before slicing. Check the temperature as it cooks rather than relying only on the clock.

Recipe notes & tips

• Use a bag large enough for the tenderloin and enough room to massage the marinade around it.
• Mix the marinade thoroughly before pouring it into the bag so the pesto and seasonings are distributed.
• Keep the pork refrigerated throughout its 4-hour or overnight marinating time.
• Use a food thermometer to check the thickest part of the tenderloin.
• Let the meat rest for the full 10 minutes before slicing.

Variations

• Herb swap: use a different prepared pesto for a change in the herbal flavour.
• Peppery finish: add freshly ground pepper at the table as well as in the marinade.
• Garlic emphasis: mince the garlic finely so its flavour spreads evenly through the marinade.
• Side pairing: serve with grilled vegetables for a meal that keeps the grill in use.
• Salad pairing: slice the pork over a crisp salad for a lighter serving.

Common mistakes to avoid

• Skipping the marinade time: the flavour has less time to develop, so allow at least 4 hours in the fridge.
• Uneven coating: parts of the pork may be less seasoned; massage the sealed bag before chilling.
• Overcooking by the clock: grilling time can vary, so check that the centre reaches at least 63°C (145°F).
• Slicing too soon: juices can run out; let the tenderloin rest for 10 minutes first.
• Using leftover bag marinade as sauce: discard it after it has been in contact with raw pork.

How to store

Refrigerate leftover cooked pork in a covered container and use within 3–4 days. Reheat gently until hot, or serve chilled in salads.

Frequently asked questions