Storing instructions:

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.

Reheating instructions:

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.

Can I make this on a grill pan?

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.

Grilled Lemon Garlic Marinated Pork Tenderloin

Name: Grilled Lemon Garlic Pork Tenderloin
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: 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

Description

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!

Ingredients

Units Scale

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
1/4 teaspoon freshly ground pepper
1 1-pound pork tenderloin, preferably with no salt added solution

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Instructions

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.

Notes

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

Nutrition

Serving Size: 4oz
Calories: 214
Fat: 8.5
Saturated Fat: 2.3
Carbohydrates: 0.3
Fiber: 0
Protein: 32