Tangy Grilled Pork Tenderloin: A Flavor Explosion on Your Grill!

Grilled pork tenderloin is a weeknight dinner hero: quick, easy, and relatively healthy. But sometimes, it can be a little… boring. That’s where this recipe for Tangy Grilled Pork Tenderloin comes in! We’re taking the classic grilled pork tenderloin and kicking it up a notch with a vibrant, tangy marinade that infuses the meat with incredible flavor. Get ready for a juicy, tender, and unbelievably delicious pork dish that will become a family favorite.

Why You’ll Love This Tangy Grilled Pork Tenderloin

* **Flavor, Flavor, Flavor!** The tangy marinade is the star of the show. It’s a perfect balance of sweet, sour, and savory that complements the pork beautifully.
* **Quick and Easy:** Pork tenderloin cooks quickly on the grill, making it a perfect option for busy weeknights. The marinade comes together in minutes.
* **Healthy and Lean:** Pork tenderloin is a lean cut of meat, making it a healthier alternative to some other grilled options.
* **Versatile:** This recipe is fantastic as-is, but you can easily customize the marinade to your taste preferences.
* **Impressive, Yet Simple:** Perfect for a casual family dinner or for wowing guests at a summer barbecue.

Ingredients You’ll Need

* **Pork Tenderloin:** Look for pork tenderloins that are pink and firm. Avoid any that are discolored or have an off-putting smell. Typically, a pork tenderloin weighs about 1-1.5 pounds. You’ll need about 1-2 tenderloins depending on the number of people you are serving.
* **Soy Sauce:** Low-sodium soy sauce is recommended to control the saltiness of the marinade.
* **Rice Vinegar:** Adds a tangy acidity that balances the sweetness.
* **Brown Sugar:** Provides sweetness and helps caramelize the pork on the grill. You can substitute with honey or maple syrup.
* **Garlic:** Freshly minced garlic is essential for a pungent and aromatic flavor.
* **Ginger:** Freshly grated ginger adds a warm, spicy note.
* **Sesame Oil:** A touch of sesame oil adds a nutty richness to the marinade.
* **Red Pepper Flakes (Optional):** For a little heat, add a pinch of red pepper flakes.
* **Green Onions (for garnish):** Adds a fresh, vibrant finish.
* **Sesame Seeds (for garnish):** Provides a nutty crunch and visual appeal.
* **Olive Oil:** For grilling the pork tenderloin.

## Detailed Recipe with Step-by-Step Instructions

**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Marinating time:** At least 30 minutes, or up to 4 hours
**Cook time:** 15-20 minutes

### **Ingredients:**

* 1-2 pork tenderloins (about 1-1.5 pounds each)
* 1/4 cup low-sodium soy sauce
* 1/4 cup rice vinegar
* 1/4 cup packed brown sugar
* 2 cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 1 tablespoon sesame oil
* 1/4 teaspoon red pepper flakes (optional)
* 1 tablespoon olive oil
* 2 green onions, thinly sliced, for garnish
* 1 teaspoon sesame seeds, for garnish

### Equipment
* Grill (gas or charcoal)
* Mixing bowl
* Whisk
* Plastic bag or container for marinating
* Instant-read thermometer

### Instructions

#### 1. Prepare the Marinade:

* In a medium mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). Mix well until the brown sugar is dissolved.

#### 2. Marinate the Pork:

* Place the pork tenderloin in a large plastic bag or a container with a lid.
* Pour the marinade over the pork, ensuring it’s fully coated.
* Seal the bag or container and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the pork will be. However, don’t marinate longer than 4 hours, as the acid in the marinade can start to break down the pork and make it mushy.

#### 3. Prepare the Grill:

* Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). If using a charcoal grill, arrange the coals for direct heat.
* Clean the grill grates thoroughly and lightly oil them to prevent sticking. This is crucial for getting those beautiful grill marks.

#### 4. Grill the Pork:

* Remove the pork tenderloin from the marinade and discard the marinade.
* Drizzle the pork tenderloin with olive oil and rub it evenly over the surface of the meat.
* Place the pork tenderloin on the preheated grill.
* Grill for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) for medium. Use an instant-read thermometer inserted into the thickest part of the tenderloin to check the temperature. Avoid overcooking, as pork tenderloin can become dry.

#### 5. Rest and Slice:

* Remove the pork tenderloin from the grill and place it on a cutting board.
* Cover loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
* Slice the pork tenderloin thinly against the grain. This will make it easier to chew and maximize tenderness.

#### 6. Garnish and Serve:

* Arrange the sliced pork tenderloin on a serving platter.
* Garnish with sliced green onions and sesame seeds.
* Serve immediately and enjoy!

## Tips for Grilling the Perfect Pork Tenderloin

* **Don’t Overcook:** This is the most important tip! Pork tenderloin is very lean and can easily become dry and tough if overcooked. Use an instant-read thermometer to ensure it reaches an internal temperature of 145°F (63°C).
* **Let it Rest:** Resting the pork after grilling is crucial for retaining its juices and ensuring a tender result. Don’t skip this step!
* **Clean and Oil the Grill Grates:** This prevents the pork from sticking and helps create those beautiful grill marks.
* **Use Medium-High Heat:** Grilling at medium-high heat allows the pork to cook quickly and evenly, while also developing a nice crust on the outside.
* **Marinate for at Least 30 Minutes:** Marinating the pork infuses it with flavor and helps to tenderize it. However, don’t marinate for too long (more than 4 hours), as the acid in the marinade can break down the meat.
* **Slice Against the Grain:** Slicing the pork against the grain makes it easier to chew and more tender.
* **Pound the Pork (Optional):** For extremely even cooking, place the pork tenderloin between two sheets of plastic wrap and gently pound it to an even thickness of about 1 inch using a meat mallet or rolling pin.

## Variations and Substitutions

* **Spice it Up:** Add more red pepper flakes or a pinch of cayenne pepper to the marinade for extra heat.
* **Make it Sweet:** Use honey or maple syrup instead of brown sugar for a different flavor profile.
* **Add Citrus:** Add a tablespoon of lemon or lime juice to the marinade for a brighter, more citrusy flavor.
* **Use Different Herbs:** Add fresh herbs like rosemary, thyme, or oregano to the marinade for a more complex flavor.
* **Gluten-Free:** Use tamari instead of soy sauce for a gluten-free option.
* **Different Vinegar:** You can use apple cider vinegar instead of rice vinegar.
* **Marinade Alternatives:** Consider using pineapple juice, orange juice, or even a store-bought teriyaki sauce as a base for your marinade.

## Serving Suggestions

This Tangy Grilled Pork Tenderloin is incredibly versatile and pairs well with a variety of side dishes.

* **Grilled Vegetables:** Grilled asparagus, zucchini, bell peppers, or corn on the cob are all great choices.
* **Rice or Quinoa:** Serve the pork over a bed of fluffy rice or quinoa.
* **Salad:** A fresh green salad or a colorful slaw is a refreshing complement to the rich pork.
* **Potatoes:** Roasted potatoes, mashed potatoes, or potato salad are all classic pairings.
* **Pasta Salad:** A cold pasta salad with vegetables and a light vinaigrette is a perfect side dish for a summer barbecue.
* **Grilled Pineapple:** The sweetness of grilled pineapple complements the tangy pork beautifully.
* **Asian-Inspired Slaw:** A slaw made with shredded cabbage, carrots, and a sesame-ginger dressing is a great way to add some crunch and flavor.

## Make Ahead Instructions

* **Marinade:** The marinade can be made up to 2 days in advance and stored in the refrigerator in an airtight container.
* **Marinating:** The pork can be marinated for up to 4 hours in the refrigerator.
* **Leftovers:** Cooked pork tenderloin can be stored in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.

## How to Store Leftovers

Store leftover Tangy Grilled Pork Tenderloin in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in the microwave, oven (covered with foil to prevent drying out), or in a skillet over low heat.

## Nutritional Information (approximate per serving)

* Calories: 300-350
* Protein: 30-35g
* Fat: 10-15g
* Carbohydrates: 10-15g

*Please note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Frequently Asked Questions (FAQ)

**Q: Can I use a different cut of pork?**

A: While this recipe is specifically designed for pork tenderloin, you could potentially use pork loin. However, pork loin is a larger and less tender cut of meat, so you’ll need to adjust the cooking time accordingly. Make sure to use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).

**Q: Can I grill this on an indoor grill pan?**

A: Yes, you can grill this on an indoor grill pan. Preheat the grill pan over medium-high heat and follow the same cooking instructions as for an outdoor grill. Cooking time may vary slightly.

**Q: Can I bake this in the oven?**

A: Yes, you can bake this in the oven. Preheat your oven to 400°F (200°C). Place the marinated pork tenderloin in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5-10 minutes before slicing.

**Q: My pork tenderloin is dry. What did I do wrong?**

A: The most common reason for dry pork tenderloin is overcooking. Use an instant-read thermometer to ensure it reaches an internal temperature of 145°F (63°C) and don’t overcook it. Resting the pork after cooking is also crucial for retaining its juices.

**Q: Can I use a different type of sugar?**

A: Yes, you can use honey or maple syrup instead of brown sugar. They will impart a slightly different flavor, but will still work well in the marinade.

**Q: Can I make this vegetarian?**

A: While this recipe is specifically for pork tenderloin, you can adapt the marinade for grilling tofu or tempeh. Press the tofu or tempeh to remove excess water and marinate it for at least 30 minutes before grilling.

**Q: What wine pairs well with this dish?**

A: A light-bodied red wine like Pinot Noir or Beaujolais, or a crisp white wine like Riesling or Gewürztraminer would pair well with the tangy flavors of this dish.

## Conclusion

This Tangy Grilled Pork Tenderloin recipe is a guaranteed crowd-pleaser. The combination of sweet, sour, and savory flavors is simply irresistible. It’s quick, easy, and perfect for a weeknight dinner or a weekend barbecue. So fire up your grill and get ready to enjoy a flavor explosion on your plate! Don’t forget to share your creations and tag us on social media! Happy Grilling!