Grilled Lemon Garlic Marinated Pork Tenderloin
This Lemon Garlic Marinated Grilled Pork Tenderloin recipe with rosemary is super simple, but full of flavor. It is an easy dinner recipe to make and the pork takes on so much great taste from the marinade in only 1 hour!
I originally shared this recipe on April 20th, 2018. I have changed some of the text and added a video to reshare it with you today.
Table of contents
- Why We Love This Recipe For Grilled Marinated Pork Tenderloin
- Key Ingredients for Lemon Garlic Marinated Pork
- Step By Step Instructions To Make This Grilled Marinated Pork Tenderloin
- FAQs and Expert tips
- Tips For Perfectly Grilled Marinated Pork Tenderloin
- What To Serve With Grilled Pork Tenderloin
- More Easy Healthy Grilling Recipes
Why We Love This Recipe For Grilled Marinated Pork Tenderloin
This marinated grilled pork tenderloin recipe is incredibly easy to make and only requires a handful of ingredients that you most likely already have at home–besides the pork, of course. It’s the perfect main to serve on special occasions, but that doesn’t mean you can’t enjoy it on a weeknight or casual Sunday dinners (my favorite way).
- It’s naturally paleo, whole-30 and low-carb
- Each serving has 32 grams of protein–wow!
- Very minimal ingredients required
- You can easily make it ahead and use it to prep for weekly lunches
- It’s low in saturated fat
Key Ingredients for Lemon Garlic Marinated Pork
- Extra-Virgin Olive Oil: this is the base for the marinade
- Seasonings: Garlic cloves, lemon zest, fresh rosemary, kosher salt, freshly ground black pepper
- Pork Tenderloin: Preferably with no salt added solution.
Step By Step Instructions To Make This Grilled Marinated Pork Tenderloin
Step 1: Make seasoning paste
Combine the garlic, oil, zest, rosemary, salt and pepper in a shallow baking dish. Add the pork, turn to coat in the marinade, then cover and refrigerate for 1 to 4 hours.
Step 2: Preheat grill
Preheat the grill to medium-high heat. Brush it down well. Soak a paper towel with oil and set it near the grill with tongs.
Step 3: Grill pork
To grill the pork tenderloin it is best to oil the grill just before adding the pork. Hold the oil-soaked towel with tongs. Drag gently along grill grates, pulling toward you. Immediately place pork on the oiled grill. Cook, turning, every 3 to 4 minutes, until an instant-read meat thermometer inserted into the center of the pork tenderloin registers 138 degrees F, 13 to 17 minutes. (Note: It should rise above 145 degrees as it rests.)
Step 4: Let meat rest & slice
Let the pork rest on a carving board tested with foil, for at least 5 minutes. Slice crosswise into ½-inch thick slices and serve.
FAQs and Expert tips
Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. Eat leftovers at room temperature or reheat them. Leftover sliced pork is amazing on salads or sandwiches!
This pork tenderloin could be prepared up to 24 hours in advance if needed. Add the pork to the marinade and let marinate in the fridge until ready to use. Remove from the fridge 30 minutes to 1 hour before grilling so meat has time to come to room temperature.
Reheat the pork in the oven at 325 degrees F on a rimmed baking sheet until just warmed through, about 10 to 15 minutes. Be careful not to dry out the pork! Alternatively, reheat individually sliced pieces in the microwave for 1 to 2 minutes.
When serving pork, I like to make a starchy side such as mashed or roasted potatoes and a fresh green salad. I also love making a quick gravy to pour over top.
I mostly use a standard outdoor grill, but you could also use an indoor grill pan. Make sure to turn your fume hood to high as it will be smoky. Note, the timing will be much longer.
Tips For Perfectly Grilled Marinated Pork Tenderloin
Marinate the Pork Tenderloin Up To 4 Hours: If you plan ahead, refrigerate the pork all slathered in the paste for four hours. That will really impart a ton of flavor. But I also tested it with only an hour of marinating, and that was also totally fine.
Tie the Tail End for Even Cooking
Because pork tenderloins are thin on one side and thick on the other, the thin end becomes dried out while the thick end is still coming up to temp. To help even them out, I tie the thin end. To do this. Tuck the last two or so inches of the tenderloin tail under. Then secure with a single strand of kitchen string. Trim the string so there aren’t any long pieces hanging off because they’ll burn.
Internal Temperature For Grilled Pork
The official recommended internal temperature for pork is 145 followed by a rest. But when I tried that, it was really overcooked. These natural pork tenderloins are only 1 pound- and by the time the center is up to 145 on an instant read thermometer it’s hot all the way through basically, and the carryover takes it way beyond where it needs to be. So I found pulling it at 138 was much better. As you can see in the pics, there is only a faint amount of pink. If you are at all concerned about the safety of the internal temp, I say do what YOU think is best.
Let The Pork Rest
Let the pork rest for 5 to 10 minutes before slicing. This allows the proteins to relax, and will ensure that all the juices don’t flow out when you slice it. It’s an easy way to make the pork even more delicious.
Variations To Try
Next time you want to make a juicy pork tenderloin, try using different marinade ingredients.
- My favorite garlic marinade is incredibly simple and always a hit
- If you want something a little different you could marinate the pork in this Maple Teriyaki Marinade with soy sauce and maple syrup instead
- Instead of marinating in advance grill the pork, then turn it into a sweet bbq pork tenderloin. Simply stir bottled barbecue sauce with a little added brown sugar and then brushed over the grilled pork. Wait until the last couple minutes on the grill so that the sauce doesn’t burn.
- You could also play around with spice by adding red pepper flakes to the marinade.
- Adapt this lemon and herb marinade by simply adding other fresh herbs.
What To Serve With Grilled Pork Tenderloin
- This Vegan Herb Potato Salad will make the whole family happy! I love the addition of sun dried tomatoes. They really make the flavors pop!
- My Healthy Coleslaw comes out perfect every single time and is a classic recipe. But if you’re feeling more adventurous, try this blue cheese coleslaw with walnuts. The lemon and rosemary will really go great with the blue cheese.
- For a Low Carb side dish, make this Zucchini Ribbon Salad. It’s the perfect meal! Or keep it low key and make a batch of my Apple Cider Vinaigrette and toss it with simple greens.
- For desserts try Pineapple Coconut Sorbet in frosted glasses topped with toasted coconut! It’s a great recipe.
More Easy Healthy Grilling Recipes
- Good news is that if you like this Lemon Garlic Grilled Pork Tenderloin, then this Garlic Lemon Chicken Marinade will be right up your alley. You’ll never guess the secret ingredient!
- My family loves lamb, and these Kofta have been making a regular appearance on our menu lately. It’s such an easy recipe.
- These Pork Chops with Rosemary are also so good, and the arugula and shaved cheese make it into an elegant meal to serve al fresco.
- As Mary Said in Something About Mary, the world needs more meat on sticks. I agree! Try these 4-ingredient Pork and Peach Kebabs with Sweet Onion. Amazingly sweet and savory.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Grilled Lemon Garlic Pork Tenderloin
- Total Time: 1 hour 25 minutes
- Yield: 4 1x
- Diet: Diabetic
This Easy Grilled Lemon Garlic Pork Tenderloin recipe with rosemary is super simple, but full of flavor. It will be one you return to over and over again this spring and summer!
- 2 clove garlic, peeled and grated with a rasp-style grater
- 2 teaspoons olive oil
- 1 teaspoons lemon zest
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon coarse kosher salt
- ¼ teaspoon freshly ground pepper
- 1 1-pound pork tenderloin, preferably with no salt added solution
- Combine garlic, oil, zest, rosemary, salt and pepper in a shallow baking dish. Add pork, turn to coat in the marinade, cover and refrigerate 1 to 4 hours.
- Preheat grill to medium-high heat. Soak a paper towel with oil and set near grill with tongs.
- Just before grilling, hold the oil soaked towel with tongs. Drag gently along grill grates, pulling toward you. Immediately place pork on oiled grill. Cook, turning, every 3 to 4 minutes, until an instant read thermometer inserted into the center of the pork registers 138 degrees F, 13 to 17 minutes. (Note: It should rise above 145 degrees as it rests.)
- Let pork rest on a carving board tented with foil, at least 5 minutes. Slice cross-wise into ½-inch slices and serve.
Pork tenderloin from factory farms often contains added sodium solution. Not only does this pork come from farms with questionable animal husbandry practices, but the addition of sodium is unnecessary. Look for Certified Organic pork or Heritage pork instead. Check the label and make sure it doesn’t include added sodium.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: entree
- Method: grilling
- Cuisine: American
- Serving Size: 4oz
- Calories: 214
- Fat: 8.5
- Saturated Fat: 2.3
- Carbohydrates: 0.3
- Fiber: 0
- Protein: 32
Keywords: grilled pork tenderloin,garlic pork tenderloin,lemon garlic pork marinade
Absolutely excellent. I only got this marinated for about 2 hours and let it set at room temperature for 30 minutes. Since it is January in Iowa I used my grill pan, browned all sides, baked it in the oven at 350 for about 20 minutes and then let it rest for 10 minutes. Served MINE with roasted sweet potatoes and DH’s with a boring baked white potato. This will be my go to pork tenderloin recipe….tasty!
I’m new to your site, and have looked up a number if recipes that I would love to make. It’s great to have the nutritional information for the recipes, but I’m wondering why the sodium content is left out of the panel for nutrition count for some, not all of the recipes. We have to follow a sodium restriction, so it’s nice to have that info. I know I can just leave the salt out or half the amount.
How would you cook this in the oven?
I would make sure to pat it dry before searing. Use a heavy skillet over high heat. First, sear in the skillet for 6-8 min. Then transfer it to the oven and continue cooking it until it reaches 136-145 degrees, If the pan starts to brown too much you can deglaze with wine.
Here’s another one of my recipes you can use for reference.
Summer grilling just got more interesting! Lemon and rosemary are a favorite with pork too.
We love pork tenderloin, and this recipe is just perfect for a quick and tasty dinner. Thanks for sharing the information about saturated fat!
Oh my goodness! It looks so delicious and I know that my family would love this recipe!
I’m all about grilling everything right now with the temperature heating up, and anything with rosemary is an automatic ‘must make’!
Sorry, one more thing: the article doesn’t even link to the study (or if it does, I don’t see it), there’s no date on the article and it’s attributed to the editorial team rather than an actual person you can contact. I’d want to know a lot more about that saturated fat study before I buy into it (who paid for it? What other factors did they control for?).
Having a healthy dose of skepticism is half the battle! I applaud that, as I too am the same way. I checked the print version of the article, and it doesn’t say who the editor was. I can find out though. 😉 This study was the first of its kind, so hopefully there will be more data to back it up in the future.
This is so simple but so tasty. And I love your point about buying sustainably raised pork. It’s so important to support farmers who are using methods good for the environment and for us.
And that article about saturated fat is interesting. I’m not really convinced that it’s bad for us but I want to keep investigating. Thanks for sharing.
I totally agree that regenerative farming is so important to the future of our food system!
Hey Katie…this is perfect for a traditional sunday, this looks an awesome and sound so delicious…Thanks for sharing…!