Marinated in a sweet and savory combination of apple cider vinegar, maple syrup, and dijon mustard, Grilled Pork Tenderloin is a perfectly simple and delicious main course for your next backyard gathering!
It’s summer and that means one very important thing – grilling season! Here in the South we use our grills well into winter and get back to it in early spring, but it’s definitely more enjoyable when the days are longer and the weather a little warmer.
I got fairly competent at grilling last summer, but over the cold months seem to have forgotten most of what I learned, including the crucial “how to turn on the grill” step.
So we have a fun rhythm at our house where I tell Garrett I’m going to grill dinner and don’t need his help, except could he please turn on the grill? And then, just as he settles down comfortably with his cold beer, the first flames shoot up or the food is getting a little too charred and I have to call him in a panic. Doesn’t that sound so fun and relaxing?
I am getting better at it though and as soon as I get past my fear of the entire thing exploding in a huge ball of gas and fire (is this even a legitimate fear?), I’ll be well on my way to independent grilling. Until then, I’ll keep coming up with the recipes and asking Garrett very sweetly if he’ll light the grill so “we” can make dinner.
And here’s what you should know. If you are coming over to our house to eat this summer, there’s a good chance you’ll be having this perfectly simple grilled pork tenderloin with grilled vegetables (how to grill vegetables). Or possibly hot dogs because we have 40 in our freezer, but that’s a story for another day…
Either way, I promise Garrett will do the grilling.
Whenever pork tenderloin goes on sale at Harris Teeter (and it seems to every month or so), I stock up. Pork tenderloin is usually sold two to a pack, which is more than our little family can eat – even with a two year old who never stops eating! So typically when we get them home from the grocery store, we split them up and use our vacuum sealer to package them individually. In the freezer they go! We pull these out for quick weeknight meals (another recipe coming soon) and love to grill them!
I like to marinade the tenderloin for a few hours and preferably all day or even overnight. This go-to marinade is a simple mix of things you probably already have on hand – maple syrup, Dijon mustard, apple cider vinegar. It’s sweet and savory with that “hmm what is that” note that can only come from Worcestershire (< — why does this have to be so hard to spell? I have to Google it every time).
The key to perfectly cooked grilled pork tenderloin is a meat thermometer. Our choice is a digital thermometer, but you can use whatever you have on hand. The only way to really know if the pork is done is to know the internal temperature and the only way to know that is with a thermometer. Once the pork reaches 145, we take it off and wrap it in foil to rest for 5-10 minutes.
Tender, juicy, and flavorful – this simple grilled pork tenderloin is easy enough for weeknight dinners and fancy enough for company’s coming backyard gatherings. Pair it with grilled peaches and pound cake and invite someone over! I hope you enjoy!
Psst. Any typos brought to you by Merritt banging on the keyboard as I attempt to blog when he’s awake from his nap…
- 1 Pork Tenderloin (about 1-1.25 lb)
- ⅓ cup Dijon Mustard
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Maple Syrup
- 1 tsp Worcestershire Sauce
- ¼ tsp Salt
- 1 tsp Garlic Powder
- Place pork tenderloin in a resealable plastic bag or baking dish. Stir together marinade ingredients (dijon mustard through garlic powder) and pour over pork. Return to refrigerator and let marinate at least 3-4 hours.
- Heat grill to at least 500.
- Insert meat thermometer into pork if using.
- Place pork on grill, turning every 4 minutes until temperature reaches 145 or pork is cooked throughout. This will take about 20 minutes.
- Remove and wrap in tin foil. Let rest about 5 minutes.
- Slice and enjoy!