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Grilled Pork Tenderloin Recipe Easy Savory Dinner with Fresh Herbs

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This easy grilled pork tenderloin is marinated in fresh herbs, garlic, and lemon, then cooked to juicy perfection on the grill. It’s a savory, healthy dinner that’s perfect for weeknights, cookouts, or meal prep.

Ingredients

Scale
  • 2 pork tenderloins (about 1 pound each), silver skin removed
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Lemon wedges, for serving (optional)
  • Extra chopped parsley, for serving (optional)
  • Drizzle of olive oil, for serving (optional)

Instructions

  1. Remove the silver skin from the pork tenderloin with a sharp knife if needed. Pat dry with paper towels.
  2. In a mixing bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, parsley, salt, black pepper, and red pepper flakes (if using).
  3. Place pork in a zip-top bag or shallow dish. Pour marinade over, turning to coat all sides. Seal and refrigerate for at least 30 minutes (up to 2 hours). Flip halfway through for even marinating.
  4. Preheat grill to medium-high (about 400°F). For charcoal, set up a two-zone fire.
  5. Remove pork from marinade, letting excess drip off. Place on hot side of grill and sear for 2-3 minutes per side, turning until browned and grill marks form.
  6. Move pork to cooler side of grill. Close lid and grill for 15-20 minutes, turning every 5 minutes, until internal temperature reaches 145°F.
  7. Transfer pork to a cutting board and tent loosely with foil. Rest for 5-10 minutes.
  8. Slice into 1/2-inch rounds. Arrange on a platter, sprinkle with extra parsley or a squeeze of lemon if desired. Serve warm or at room temperature.

Notes

Use a two-zone fire for best results. Don’t over-marinate; 30 minutes to 2 hours is ideal. Always let pork rest before slicing for juiciness. If you don’t have fresh herbs, use 1/3 the amount of dried. Pork is done at 145°F and should be slightly pink in the center. Leftovers are great in sandwiches or salads.

Nutrition

Keywords: grilled pork tenderloin, fresh herbs, easy dinner, healthy, summer grilling, gluten-free, low-carb, pork recipe, BBQ, meal prep

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