20 Delicious Grilled Pork Tenderloin Recipes for Summer

Mmm, can you smell that? It’s the unmistakable aroma of grilled pork tenderloin wafting through the summer air, promising a meal that’s both succulent and satisfying. Whether you’re planning a quick weeknight dinner or a weekend BBQ feast, our roundup of 20 delicious recipes will inspire you to fire up the grill and savor the season’s flavors. Dive in and discover your new favorite way to enjoy this versatile cut!

Honey Garlic Grilled Pork Tenderloin

Waking up to the aroma of honey garlic grilled pork tenderloin sizzling on the grill is one of my favorite summer morning rituals. There’s something about the sweet and savory combo that makes this dish a hit at every barbecue I host, and today, I’m sharing my foolproof recipe to bring that magic to your table.

Ingredients

• For the marinade:
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tsp black pepper
• For the pork:
  • 1.5 lbs pork tenderloin

Instructions

1. In a medium bowl, whisk together honey, soy sauce, minced garlic, olive oil, and black pepper until well combined. Tip: For an extra kick, add a pinch of red pepper flakes to the marinade.
2. Place the pork tenderloin in a large resealable bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the pork. Refrigerate for at least 2 hours, or overnight for deeper flavor. Tip: Turning the bag occasionally ensures the pork marinates evenly.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the pork from the marinade, letting excess drip off, but do not wipe off.
4. Grill the pork tenderloin for about 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Tip: Use a meat thermometer for perfect doneness every time.
5. Let the pork rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

Perfectly grilled, this honey garlic pork tenderloin boasts a caramelized exterior with a juicy, tender interior that’s bursting with flavor. Serve it sliced over a bed of quinoa or alongside grilled vegetables for a complete meal that’s sure to impress.

Spicy Asian Grilled Pork Tenderloin

After a long day of work, there’s nothing I love more than firing up the grill for something flavorful and a little spicy. This Spicy Asian Grilled Pork Tenderloin has become a staple in my summer cooking repertoire, blending the perfect amount of heat with sweet and savory notes.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
• For the pork:
  • 1 lb pork tenderloin
  • 1 tbsp vegetable oil

Instructions

1. In a medium bowl, whisk together soy sauce, honey, sriracha, minced garlic, and grated ginger to make the marinade.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, turning occasionally for even flavor.
3. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates with vegetable oil to prevent sticking.
4. Remove the pork from the marinade, letting excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the pork for about 20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F for medium doneness.
6. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

Spicy Asian Grilled Pork Tenderloin is incredibly juicy with a caramelized exterior that packs a punch. Serve it sliced over a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal that’s sure to impress.

Herb Marinated Grilled Pork Tenderloin

Every summer, I find myself reaching for the same recipe that never fails to impress—Herb Marinated Grilled Pork Tenderloin. It’s the perfect blend of simplicity and flavor, reminding me of the family barbecues we used to have in our backyard. The marinade, packed with fresh herbs, gives the pork a vibrant taste that’s hard to resist.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork:
  • 1.5 lbs pork tenderloin

Instructions

1. In a small bowl, whisk together olive oil, rosemary, thyme, garlic, Dijon mustard, salt, and pepper to create the marinade.
2. Place the pork tenderloin in a large resealable bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your grill to medium-high heat (about 400°F). Remove the pork from the marinade, letting excess drip off.
4. Grill the pork tenderloin for about 20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.

This Herb Marinated Grilled Pork Tenderloin comes out incredibly juicy with a charred exterior that’s packed with flavor. Try serving it sliced over a bed of arugula with a drizzle of balsamic glaze for a refreshing summer meal.

BBQ Grilled Pork Tenderloin with Peach Glaze

Just when I thought summer couldn’t get any better, I stumbled upon this BBQ Grilled Pork Tenderloin with Peach Glaze recipe that’s become a staple at my backyard gatherings. There’s something about the sweet and smoky flavors that screams summer to me, and I love how it brings everyone together around the grill.

Ingredients

• For the pork tenderloin:
  • 1 pork tenderloin (about 1 to 1.5 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the peach glaze:
  • 1 cup peach preserves
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring one side is slightly cooler for indirect cooking.
2. Rub the pork tenderloin with olive oil, then season evenly with salt and black pepper.
3. Place the pork on the hotter side of the grill. Sear for about 2 minutes per side, or until you get nice grill marks. Tip: Don’t move the pork around too much to ensure those perfect marks.
4. Move the pork to the cooler side of the grill. Cover and cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
5. While the pork cooks, combine peach preserves, apple cider vinegar, Dijon mustard, garlic powder, and smoked paprika in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened. Tip: If the glaze is too thick, add a tablespoon of water to thin it out.
6. During the last 5 minutes of cooking, brush the pork generously with the peach glaze on all sides.
7. Remove the pork from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite.

Nothing beats the juicy tenderness of the pork paired with the sweet and tangy peach glaze. Serve it sliced over a bed of greens or alongside grilled vegetables for a complete summer meal that’s sure to impress.

Maple Dijon Grilled Pork Tenderloin

Every summer, I find myself drawn to the grill, experimenting with flavors that bring out the best in seasonal produce and meats. This Maple Dijon Grilled Pork Tenderloin is a testament to those experiments, combining sweet and tangy in a way that’s become a staple at my backyard gatherings.

Ingredients

• For the marinade:
  • 1/4 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pork:
  • 1 lb pork tenderloin
  • 1 tbsp olive oil

Instructions

1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper to create the marinade.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, turning occasionally to ensure even coating. Tip: Marinating overnight will deepen the flavors.
3. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
4. Remove the pork from the marinade, letting excess drip off, and brush with olive oil. Tip: Reserve a small amount of marinade before adding the pork for basting later.
5. Grill the pork tenderloin for about 20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
6. During the last 5 minutes of grilling, baste the pork with the reserved marinade for an extra layer of flavor.
7. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

Absolutely tender and juicy, this pork tenderloin boasts a perfect balance of sweetness from the maple and a kick from the Dijon. Serve it sliced over a bed of arugula for a light summer meal or alongside grilled vegetables for a hearty dinner.

Citrus Herb Grilled Pork Tenderloin

Nothing beats the joy of grilling on a warm summer evening, and this Citrus Herb Grilled Pork Tenderloin is my go-to for a quick yet impressive meal. I remember the first time I tried this recipe; the aroma of citrus and herbs filled the air, and I knew it was going to be a hit. Now, it’s a staple in my summer cooking repertoire.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 1/4 cup fresh orange juice
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork:
  • 1.5 lbs pork tenderloin

Instructions

1. In a medium bowl, whisk together olive oil, orange juice, lemon juice, lime juice, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the pork. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat your grill to medium-high heat (about 400°F). Remove the pork from the marinade, letting excess drip off, and discard the marinade.
4. Grill the pork tenderloin, turning occasionally, until the internal temperature reaches 145°F, about 20-25 minutes. Use a meat thermometer for accuracy.
5. Transfer the pork to a cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

When you slice into this pork tenderloin, you’ll find it perfectly juicy with a beautiful crust from the grill. The citrus and herb flavors are bright and aromatic, making it a fantastic centerpiece for any summer table. Try serving it with a fresh salad or grilled vegetables for a complete meal.

Smoky Chipotle Grilled Pork Tenderloin

Summer grilling season is upon us, and I can’t think of a better way to kick it off than with this Smoky Chipotle Grilled Pork Tenderloin. It’s a recipe that’s close to my heart, reminding me of backyard barbecues where the smoke wafts through the air, teasing everyone’s appetite long before the meat hits the table.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 3 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For the pork:
  • 1.5 lbs pork tenderloin

Instructions

1. In a medium bowl, whisk together olive oil, chipotle peppers, garlic, honey, cumin, smoked paprika, and salt to create the marinade.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the pork until it’s evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Remove the pork from the marinade, letting excess drip off.
4. Grill the pork tenderloin for about 20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Tip: Use a meat thermometer for perfect doneness.
5. Let the pork rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.
6. Slice the pork tenderloin against the grain into 1/2-inch thick pieces. Tip: Cutting against the grain makes the meat more tender.

Charred edges give way to a juicy, pink center, with a smoky heat that’s perfectly balanced by the sweetness of the honey. Serve it sliced over a bed of cilantro lime rice or tucked into warm tortillas with a dollop of sour cream for a meal that’s sure to impress.

Pineapple Teriyaki Grilled Pork Tenderloin

Remember those summer evenings when the grill is your best friend, and the smell of something sweet and savory wafting through the air makes everyone’s stomach growl? That’s exactly what this Pineapple Teriyaki Grilled Pork Tenderloin brings to the table. It’s a dish that combines the juiciness of pork with the tropical sweetness of pineapple, all glazed with a homemade teriyaki sauce that’s to die for.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
• For the pork:
  • 1.5 lbs pork tenderloin
  • 1 cup pineapple chunks
• For the glaze:
  • 1/4 cup reserved marinade
  • 1 tbsp cornstarch

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, and ginger to make the marinade.
2. Place the pork tenderloin in a resealable bag and pour 3/4 of the marinade over it. Reserve the remaining 1/4 for the glaze. Seal the bag and marinate in the refrigerator for at least 2 hours, turning occasionally.
3. Preheat your grill to medium-high heat, about 375°F to 400°F. Remove the pork from the marinade, letting excess drip off, and discard the used marinade.
4. Grill the pork tenderloin for about 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Add pineapple chunks to the grill during the last 5 minutes, turning once.
5. While the pork grills, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. Mix cornstarch with 1 tbsp water and stir into the marinade. Cook until thickened, about 2 minutes.
6. Brush the thickened glaze over the pork and pineapple during the last few minutes of grilling.
7. Remove from grill and let the pork rest for 5 minutes before slicing.

Buttery slices of pork tenderloin with a caramelized teriyaki glaze and charred pineapple make every bite a perfect balance of sweet and savory. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that screams summer.

Rosemary Balsamic Grilled Pork Tenderloin

Every summer, I find myself reaching for the same flavors that remind me of family gatherings and the simple joy of grilling outdoors. This Rosemary Balsamic Grilled Pork Tenderloin is a dish that’s close to my heart, combining the earthy aroma of rosemary with the sweet tang of balsamic vinegar for a meal that’s both elegant and effortlessly delicious.

Ingredients

• For the marinade:
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork:
  • 1 lb pork tenderloin

Instructions

1. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, chopped rosemary, salt, and black pepper to create the marinade.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 400°F, ensuring one side is cooler for indirect cooking.
4. Remove the pork from the marinade, letting excess drip off, and place it on the hotter side of the grill. Sear for 2-3 minutes per side until nicely charred.
5. Move the pork to the cooler side of the grill, cover, and cook for about 15-20 minutes, or until the internal temperature reaches 145°F for medium doneness.
6. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

The pork comes out incredibly tender with a caramelized crust that’s packed with flavor. Serve it sliced over a bed of arugula with shaved Parmesan for a light meal, or alongside roasted potatoes for something more hearty.

Garlic Lime Grilled Pork Tenderloin

Over the years, I’ve grilled just about everything you can imagine, but there’s something about the combination of garlic and lime that keeps me coming back to this pork tenderloin recipe. It’s perfect for those summer evenings when you want something light yet satisfying, and the best part? It’s incredibly easy to make.

Ingredients

• For the marinade:
  • 1/4 cup fresh lime juice
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork:
  • 1 lb pork tenderloin

Instructions

1. In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and black pepper to create the marinade.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, turning the bag occasionally to ensure even marination.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grate to prevent sticking.
4. Remove the pork from the marinade, letting any excess drip off, and discard the remaining marinade.
5. Grill the pork tenderloin for about 20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F for medium doneness.
6. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

Unbelievably juicy and packed with flavor, this Garlic Lime Grilled Pork Tenderloin is a showstopper. Serve it sliced over a bed of quinoa or alongside grilled vegetables for a meal that’s as beautiful as it is delicious.

Mustard Crusted Grilled Pork Tenderloin

Last summer, I discovered the joy of grilling pork tenderloin during a backyard BBQ at my cousin’s place. The mustard crust adds a tangy kick that perfectly complements the juicy meat, making it a hit every time I serve it.

Ingredients

• For the pork:
  • 1.5 lbs pork tenderloin
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mustard crust:
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp minced garlic
  • 1 tsp dried thyme

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Pat the pork tenderloin dry with paper towels, then rub it all over with olive oil, salt, and pepper.
3. In a small bowl, whisk together Dijon mustard, honey, minced garlic, and dried thyme to create the crust mixture.
4. Brush the mustard mixture evenly over the pork tenderloin, covering all sides.
5. Place the pork on the grill and cook for about 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 145°F.
6. Remove the pork from the grill and let it rest for 5 minutes before slicing to allow the juices to redistribute.

Perfectly grilled, this pork tenderloin boasts a crispy, flavorful crust with a tender and juicy interior. Serve it sliced over a bed of arugula for a light meal or alongside roasted potatoes for something heartier.

Brown Sugar Glazed Grilled Pork Tenderloin

First off, let me tell you, there’s something magical about the combination of brown sugar and pork on the grill. It’s a recipe that’s been a staple in my summer cookouts, and every time I make it, the aroma alone is enough to gather everyone around the grill in anticipation.

Ingredients

• For the marinade:
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
• For the pork:
  • 1 lb pork tenderloin
  • 1 tbsp olive oil

Instructions

1. In a small bowl, whisk together 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 1 tsp garlic powder, and 1/2 tsp black pepper until the sugar is completely dissolved.
2. Place 1 lb pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, turning the bag occasionally to ensure even marination.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, and lightly oil the grates with 1 tbsp olive oil to prevent sticking.
4. Remove the pork from the marinade, letting the excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the pork for about 20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F when checked with a meat thermometer.
6. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

Just like that, you’ve got a succulent, flavor-packed pork tenderloin with a caramelized glaze that’s simply irresistible. Serve it sliced over a bed of greens or alongside grilled vegetables for a complete meal that’s sure to impress.

Jamaican Jerk Grilled Pork Tenderloin

Summer is the perfect time to fire up the grill and try something bold and flavorful, which is exactly why I fell in love with this Jamaican Jerk Grilled Pork Tenderloin recipe. It’s a dish that brings a little bit of Caribbean sunshine to your backyard, with a spicy, sweet, and smoky marinade that’s utterly irresistible. I remember the first time I made it, the aroma alone had my neighbors peeking over the fence!

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 2 tbsp brown sugar
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp scallions, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne pepper
• For the pork:
  • 1.5 lbs pork tenderloin

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, lime juice, brown sugar, thyme, scallions, garlic, ginger, allspice, cinnamon, nutmeg, and cayenne pepper until well combined.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the pork. Marinate in the refrigerator for at least 4 hours, or overnight for best results.
3. Preheat your grill to medium-high heat, about 400°F. Remove the pork from the marinade, letting excess drip off, but do not wipe it clean.
4. Grill the pork tenderloin for about 20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.
5. Tip: For an extra smoky flavor, add soaked wood chips to your grill. Tip: Always let meat rest after cooking to retain its juices. Tip: Use a meat thermometer to ensure perfect doneness without overcooking.

You’ll love the juicy tenderness of the pork, paired with the bold, spicy-sweet flavors of the jerk marinade. Serve it sliced over a bed of coconut rice for a complete Caribbean feast that’ll transport your taste buds.

Apple Cider Brined Grilled Pork Tenderloin

Nothing says fall like the sweet and tangy aroma of apple cider filling the kitchen, especially when it’s the star of a brine for a succulent pork tenderloin. I remember the first time I tried brining meat; the difference in juiciness and flavor was a game-changer for my grilling adventures. This Apple Cider Brined Grilled Pork Tenderloin is a testament to that discovery, perfect for those who cherish tender, flavorful meats with a hint of autumn sweetness.

Ingredients

• For the brine:
  • 4 cups apple cider
  • 1/4 cup kosher salt
  • 2 tbsp brown sugar
  • 1 tsp black peppercorns
  • 2 cloves garlic, smashed
• For the pork:
  • 1 pork tenderloin (about 1 to 1.5 lbs)
  • 1 tbsp olive oil
  • 1 tsp ground black pepper

Instructions

1. In a large pot, combine apple cider, kosher salt, brown sugar, black peppercorns, and smashed garlic. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve. Remove from heat and let cool to room temperature.
2. Place the pork tenderloin in a large resealable bag. Pour the cooled brine over the pork, ensuring it’s fully submerged. Seal the bag and refrigerate for at least 12 hours, or up to 24 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Remove the pork from the brine, pat dry with paper towels, and discard the brine.
4. Rub the pork with olive oil and sprinkle with ground black pepper.
5. Grill the pork, turning every 3-4 minutes, until the internal temperature reaches 145°F, about 15-20 minutes total. Let rest for 5 minutes before slicing.

Perfectly brined and grilled, this pork tenderloin boasts a juicy interior with a slightly caramelized exterior. The apple cider brine imparts a subtle sweetness that pairs beautifully with the smokiness from the grill. Try serving it sliced over a bed of roasted sweet potatoes for a complete fall feast.

Ginger Soy Grilled Pork Tenderloin

After a long day of work, there’s nothing quite like the aroma of ginger and soy wafting through the kitchen, promising a meal that’s both comforting and exciting. I stumbled upon this Ginger Soy Grilled Pork Tenderloin recipe during a summer BBQ at a friend’s house, and it’s been a staple in my grilling repertoire ever since.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
• For the pork:
  • 1 lb pork tenderloin
  • Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and olive oil to create the marinade.
2. Season the pork tenderloin with salt and pepper, then place it in a resealable plastic bag. Pour the marinade over the pork, seal the bag, and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F. Remove the pork from the marinade, letting excess drip off.
4. Grill the pork tenderloin for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.

You’ll love the caramelized edges and the juicy, flavorful slices that this Ginger Soy Grilled Pork Tenderloin yields. Try serving it over a bed of steamed rice with a side of grilled vegetables for a complete meal that’s sure to impress.

Chili Lime Grilled Pork Tenderloin

Just last weekend, I found myself staring at a beautiful pork tenderloin in my fridge, wondering how to jazz it up for a summer barbecue. That’s when I remembered this Chili Lime Grilled Pork Tenderloin recipe—a perfect blend of zesty and smoky flavors that always impresses my guests.

Ingredients

• For the marinade:
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 garlic cloves, minced
• For the pork:
  • 1 pork tenderloin (about 1 lb)

Instructions

1. In a medium bowl, whisk together lime juice, olive oil, honey, chili powder, cumin, smoked paprika, salt, pepper, and minced garlic until well combined.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Remove the pork from the marinade, letting excess drip off.
4. Grill the pork tenderloin, turning every 5 minutes, until the internal temperature reaches 145°F, about 20-25 minutes total.
5. Transfer the pork to a cutting board and let it rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.

Unbelievably tender with a perfect char, this pork tenderloin bursts with tangy lime and warm spices. Serve it sliced over a bed of cilantro lime rice or alongside grilled veggies for a complete meal that screams summer.

Cajun Spiced Grilled Pork Tenderloin

Yesterday, I found myself craving something bold and flavorful, something that would transport me straight to the heart of Louisiana. That’s when I decided to whip up this Cajun Spiced Grilled Pork Tenderloin, a dish that’s as vibrant in taste as it is simple to prepare.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp Cajun seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pork:
  • 1.5 lbs pork tenderloin

Instructions

1. In a small bowl, whisk together the olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper to create the marinade.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the pork until it’s evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the pork from the marinade, letting any excess drip off.
4. Grill the pork tenderloin for about 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Use a meat thermometer for accuracy.
5. Once cooked, let the pork rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite.

This Cajun Spiced Grilled Pork Tenderloin is a masterpiece of flavors, with a smoky, spicy crust giving way to a juicy, tender interior. Try serving it sliced over a bed of creamy mashed potatoes or alongside a crisp, refreshing coleslaw for a meal that’s sure to impress.

Orange Marmalade Glazed Grilled Pork Tenderloin

Yesterday, I stumbled upon a forgotten jar of orange marmalade in the back of my pantry, and it sparked an idea for a dish that’s both sweet and savory. This Orange Marmalade Glazed Grilled Pork Tenderloin is a testament to how a simple ingredient can transform a meal into something extraordinary.

Ingredients

• For the pork:
  • 1 pork tenderloin (about 1 to 1.5 lbs)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/2 cup orange marmalade
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring one side is slightly cooler for indirect cooking.
2. Rub the pork tenderloin with olive oil, then season evenly with salt and pepper.
3. Place the pork on the hotter side of the grill. Sear for 2-3 minutes per side until a nice crust forms. Tip: Don’t move the pork around too much to get those perfect grill marks.
4. Move the pork to the cooler side of the grill. Cover and cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
5. While the pork cooks, combine orange marmalade, soy sauce, Dijon mustard, and minced garlic in a small saucepan over low heat. Stir until the marmalade melts and the mixture is smooth, about 3-5 minutes.
6. During the last 5 minutes of cooking, brush the pork generously with the glaze on all sides. Tip: Apply the glaze in layers for a more intense flavor.
7. Remove the pork from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute.

Rich in flavor with a perfect balance of sweet and savory, this pork tenderloin is succulent with a slightly sticky glaze. Serve it sliced over a bed of wild rice or alongside grilled vegetables for a complete meal that’s sure to impress.

Thai Peanut Grilled Pork Tenderloin

Having just returned from a trip to Thailand, I was inspired to recreate one of my favorite street food dishes at home. This Thai Peanut Grilled Pork Tenderloin is a perfect blend of sweet, spicy, and savory, with a creamy peanut sauce that’s absolutely irresistible. I love how the grill marks add a smoky depth to the tender pork, making it a hit at every summer barbecue.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
• For the peanut sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp sriracha
• For the pork:
  • 1 lb pork tenderloin
  • 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, fish sauce, garlic, and ginger for the marinade.
2. Place the pork tenderloin in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best flavor.
3. Preheat your grill to medium-high heat (about 375°F) and brush the grates with vegetable oil to prevent sticking.
4. Remove the pork from the marinade, letting excess drip off, and grill for 6-7 minutes per side, or until the internal temperature reaches 145°F.
5. While the pork cooks, combine peanut butter, coconut milk, lime juice, soy sauce, and sriracha in a small saucepan over low heat. Stir until smooth and heated through.
6. Let the pork rest for 5 minutes before slicing. Serve with the warm peanut sauce drizzled over the top.

For an extra crunch, sprinkle chopped peanuts and fresh cilantro on top before serving. The combination of the juicy pork with the rich, slightly spicy peanut sauce is a match made in heaven. Try serving it over a bed of jasmine rice or with a side of grilled vegetables for a complete meal.

Red Wine Marinated Grilled Pork Tenderloin

Perfectly grilled pork tenderloin has always been my go-to for summer dinners, especially when marinated in rich red wine. I remember the first time I tried this recipe; the aroma alone was enough to gather the whole family in the kitchen, eagerly waiting for a taste.

Ingredients

• For the marinade:
  • 1 cup red wine
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp dried rosemary
• For the pork:
  • 1.5 lbs pork tenderloin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together red wine, olive oil, soy sauce, minced garlic, honey, and dried rosemary to create the marinade.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and refrigerate for at least 4 hours, preferably overnight, turning the bag occasionally.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the pork from the marinade, letting excess drip off, and season with salt and pepper.
4. Grill the pork tenderloin for about 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.
5. Tip: For even cooking, bring the pork to room temperature for 30 minutes before grilling. Tip: Use a meat thermometer to ensure perfect doneness. Tip: Reserve some marinade before adding the pork to use as a basting sauce during grilling.

The pork comes out incredibly juicy with a slightly charred exterior, infused with the deep flavors of red wine and rosemary. Serve it sliced over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.

Conclusion

Summer’s here, and with it, the perfect opportunity to fire up the grill and dive into these 20 mouthwatering grilled pork tenderloin recipes. Whether you’re craving something sweet, spicy, or savory, this roundup has you covered. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!

Bella Bacinos