Herb Grilled Pork Tenderloin

Ingredients

• 120 ml (½ cup)chicken stock
• 45 ml (3 tablespoons)lemon juice
• 45 ml (3 tablespoons)reduced-sodium soy sauce
• 45 ml (3 tablespoons)honey
• 15 ml (1 tablespoon)rapeseed oil
• 3 clovesgarlic, minced
• 20 ml (4 teaspoons) fresh; 7.5 ml (1½ teaspoons) driedsage, minced
• 15 ml (1 tablespoon) fresh; 5 ml (1 teaspoon) driedthyme
• 1bay leaf
• 1 (about 454 g / 1 pound)pork tenderloin

Instructions

1. 1

   Mix the marinade

   Combine all the ingredients except the pork and mix well. Pour 180 ml (¾ cup) of the marinade into a resealable bag, add the pork and turn or gently move it around until coated.

2. 2

   Marinate the pork

   Refrigerate the pork for at least 4 hours and up to 24 hours. Cover and keep the remaining marinade to baste the pork while it grills.

3. 3

   Grill the tenderloin

   Preheat the grill to medium-high and oil the grill rack. Put the pork on the grill and cook for 25–35 minutes, basting with the reserved marinade, until a thermometer reads 63°C (145°F).

4. 4

   Rest and slice

   Take the pork off the grill, cover it and leave it to rest for 5 minutes. Slice thinly to serve.

What is herb grilled pork tenderloin?

Pork tenderloin is a lean, tender cut that cooks quickly over direct heat. This American-style version gets its flavour from a marinade combining herbs with lemon, soy sauce and honey.

The marinade brings together savoury, sweet and sharp notes, while basting adds more flavour during grilling. The same blend can also be used with chicken or fish, as the recipe description suggests.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 7g protein, 16g carbs, 5g fat.

The honey and chicken stock contribute most of the carbohydrate, while the rapeseed oil and pork provide fat; the pork is also the main protein source. Serve a slice portion with plenty of vegetables and, if desired, a modest helping of potatoes or grains for a balanced plate.

Building the marinade

Savoury base: chicken stock and reduced-sodium soy sauce give the marinade depth without relying on a long list of seasonings.

Bright and sweet: lemon juice lifts the flavour, while honey rounds out the sharpness and helps the surface brown on the grill.

Herbs and garlic: fresh sage and thyme provide an aromatic flavour, with dried alternatives listed if fresh herbs are not available. Mince the garlic so it distributes through the liquid.

Marinating safely

Reserve first: measure out the 180 ml (¾ cup) for the pork before it goes into the bag, then keep the remaining marinade covered for basting.

Chill the meat: marinate it in the fridge for at least 4 hours, and no longer than 24 hours. Moving the pork around in the bag helps coat its surface evenly.

Grilling and checking doneness

Prepare the rack: preheat the grill to medium-high and oil the rack so the tenderloin is less likely to stick.

Use a thermometer: cook for 25–35 minutes, checking the centre until it reaches 63°C (145°F). The stated time is a guide; the thermometer reading is the doneness cue in the recipe.

Baste as it cooks: brush on the reserved marinade during grilling, as directed. Keep the marinade that was set aside separate from the raw pork.

Resting for tender slices

Resting time: cover the grilled tenderloin and leave it for 5 minutes before slicing. This gives the meat a brief pause after cooking and makes it easier to carve neatly.

Slice thinly across the tenderloin for serving. Thin slices work well for plating alongside vegetables or grains.

What to serve with it

A simple side of grilled vegetables, salad or steamed green vegetables complements the herbs and lemon without competing with the pork.

For a more substantial plate, add potatoes, rice or another grain. A fresh, lightly dressed side can balance the honey and soy flavours.

Recipe notes & tips

• Measure out the basting marinade before adding the pork to the bag.
• Keep the pork refrigerated throughout its 4–24-hour marinating time.
• Oil the grill rack before placing the tenderloin on it.
• Use a meat thermometer to check the centre reaches 63°C (145°F).
• Rest the meat, covered, for the full 5 minutes before slicing.

Variations

• Use dried herbs: substitute the listed amounts of dried sage and thyme when fresh herbs are unavailable.
• Try another protein: use the marinade with chicken or fish, adjusting cooking to suit that protein.
• Add extra lemon: serve with a little lemon juice at the table for a sharper finish.
• Pair with vegetables: serve alongside grilled vegetables for a simple seasonal meal.

Common mistakes to avoid

• Using all the marinade on the meat: reserve 180 ml (¾ cup) for the pork and keep the rest separate for basting.
• Marinating at room temperature: keep the pork in the fridge for the full marinating period.
• Skipping the thermometer: check that the centre reaches 63°C (145°F) rather than relying only on the clock.
• Slicing straight away: cover the pork and leave it to rest for 5 minutes before carving.
• Over-marinating: keep the marinating time within the recipe's 4–24-hour range.

How to store

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

Frequently asked questions