The Best Grilled Pork Tenderloin Recipe 2

Preparing this grilled pork tenderloin is a culinary adventure I thoroughly enjoy, as it strikes a perfect balance between the sweet richness of honey and the savory depth of Dijon mustard. As I stand over the smoky grill with the aroma of smoked paprika and garlic dancing in the air, I delight in the transformation of these simple ingredients into a tender, mouthwatering masterpiece.

I enjoy crafting dishes that harmonize flavor and nutrition, and the Best Grilled Pork Tenderloin Recipe 2 serves as a prime example. With olive oil providing richness and soy sauce adding tang, combined with honey bringing in the sweetness, this dish leans toward the delectably healthy.

And garlic and smoked paprika—a form of dried, ground red pepper that has a wonderful smoky flavor and is great for grilling—give this dish a seriously punchy flavor. Meanwhile, the lean, high-protein pork tenderloin serves as the perfect base for a meal that is, well, pretty perfect.

The Best Grilled Pork Tenderloin Recipe 2 Ingredients

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• Pork Tenderloin: Lean protein source; rich in vitamins B6 and B12.
• Olive Oil: Healthy fats; high in monounsaturated fatty acids.
• Soy Sauce: Savory umami flavor; low in calories but high in sodium.
• Dijon Mustard: Tangy and bold; enhances flavor with minimal calories.
• Honey: Natural sweetener; offers antioxidants and quick energy.
• Smoked Paprika: Adds smoky flavor and vibrant color; rich in antioxidants.
• Garlic: Aromatic; contains allicin, beneficial for cardiovascular health.

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The Best Grilled Pork Tenderloin Recipe 2 Ingredient Quantities

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• 1 pork tenderloin (about 1 to 1.5 pounds)
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons honey or brown sugar
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves (optional)

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How to Make this The Best Grilled Pork Tenderloin Recipe 2

1. Combine the olive oil, soy sauce, Dijon mustard, honey, apple cider vinegar, minced garlic, smoked paprika, onion powder, salt, and black pepper in a small bowl. Whisk them together to form the marinade.

2. Put the pork tenderloin into a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the pork is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.

3. Get your grill ready and heated to a nice medium-high temperature, around 400 degrees Fahrenheit. That’s about 200 degrees Celsius for you metric folks.

4. Take the pork tenderloin from the marinade and allow excess marinade to drip off. Throw away the marinade.

5. Lightly oil the grill grates to prevent sticking. Put the pork tenderloin on the grill.

6. For 15 to 20 minutes, grill the pork, turning it every so often, until its inside is as hot as it should be—145 degrees Fahrenheit (63 degrees Celsius).

7. If desired, baste the pork with fresh thyme leaves during the last few minutes of grilling for added flavor.

8. Once it has been cooked, take the tenderloin off the grill and allow it to rest for not less than 5 minutes prior to slicing.

9. Cut the pork tenderloin into medallions and place them on a serving platter.

10. Enjoy this succulent and flavorful dish by serving the grilled pork tenderloin with your choice of sides!

The Best Grilled Pork Tenderloin Recipe 2 Equipment Needed

1. Small bowl
2. Whisk
3. Resealable plastic bag or shallow dish
4. Grill
5. Grill brush or paper towel (for oiling the grill grates)
6. Tongs (for turning the pork)
7. Instant-read thermometer
8. Cutting board
9. Sharp knife
10. Serving platter

FAQ

• What is the ideal grilling temperature for pork tenderloin?
  The ideal grill temperature is medium-high, around 400°F (204°C).
• How long should I marinate the pork tenderloin?
  Marinate the pork for at least 30 minutes, but for the best flavor, 2-4 hours is ideal.
• Can I use a different cut of pork?
  While this recipe is designed for tenderloin, you can adapt it for other cuts, such as pork loin, but cooking times may vary.
• How do I know when the pork is properly cooked?
  Use a meat thermometer; the internal temperature should reach 145°F (63°C), with a 3-minute rest time.
• What if I don’t have a grill?
  You can bake the pork in an oven preheated to 400°F (204°C) for about 25-35 minutes.
• Is there a substitute for smoked paprika?
  Regular paprika can be used, but it won’t provide the same smoky flavor.
• Can I make this recipe ahead of time?
  Yes, you can marinate the pork a day in advance and grill it when ready to serve.

The Best Grilled Pork Tenderloin Recipe 2 Substitutions and Variations

Avocado oil or canola oil, for a more neutral flavor, can replace olive oil.
Soy sauce: Use tamari for a gluten-free option or coconut aminos for a low-sodium substitute.
If you prefer a milder taste, substitute whole grain mustard or yellow mustard for Dijon mustard.
Honey or brown sugar: Substitute with maple syrup or agave nectar for an alternative sweetness profile.
Cider vinegar: Substitute with white wine vinegar or rice vinegar for less tang and fruitiness.

Pro Tips

1. Marinate Longer for Better Flavor If time allows, marinate the pork tenderloin overnight. This will allow the flavors to penetrate deeper, resulting in a more flavorful dish.

2. Use a Meat Thermometer For perfect doneness, use a meat thermometer to check the internal temperature of the pork. Remove it from the grill when it reaches 145°F (63°C) to avoid overcooking and ensure juicy tenderness.

3. Rest Before Slicing Allow the pork tenderloin to rest for at least 5 to 10 minutes after grilling. This lets the juices redistribute throughout the meat, ensuring it stays moist when sliced.

4. Extra Layer of Flavor Try adding a dash of Worcestershire sauce or a teaspoon of grated ginger to the marinade for an extra depth of flavor.

5. Sear for a Finish After grilling, give the tenderloin a final sear on a hot section of the grill for 1-2 minutes on each side. This creates a caramelized crust that enhances the dish’s texture and flavor.