Marinated Grilled Pork Tenderloin: A Flavorful Summer Delight
Grilled pork tenderloin is a weeknight dinner champion. It’s quick-cooking, relatively lean, and incredibly versatile. But let’s be honest, plain grilled pork tenderloin can be a bit…boring. That’s where a good marinade comes in. This recipe elevates the humble pork tenderloin into a flavor explosion, perfect for summer barbecues or a simple family meal. We’ll walk you through creating the perfect marinade, grilling it to juicy perfection, and even suggest some delicious side dishes to complete the meal.
## Why Marinate Pork Tenderloin?
Marinating pork tenderloin is crucial for several reasons:
* **Flavor:** The marinade infuses the pork with delicious flavors that penetrate deep into the meat. A well-balanced marinade can transform a bland piece of pork into a culinary masterpiece.
* **Tenderness:** Marinades often contain acidic ingredients (like vinegar, lemon juice, or soy sauce) that help break down the muscle fibers, resulting in a more tender and juicy final product. This is especially important for leaner cuts like pork tenderloin, which can easily dry out if overcooked.
* **Moisture:** The marinade helps the pork retain moisture during grilling, preventing it from becoming dry and tough. The longer the pork marinates, the more moisture it will absorb.
## The Ultimate Pork Tenderloin Marinade
This marinade is a perfect balance of sweet, savory, and tangy, designed to complement the natural flavor of pork. Feel free to adjust the ingredients to your own preferences.
**Ingredients:**
* 1/4 cup olive oil
* 1/4 cup soy sauce (low sodium)
* 1/4 cup apple cider vinegar
* 2 tablespoons brown sugar (packed)
* 2 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried thyme
* 1/4 teaspoon black pepper
* 1.5 – 2 pounds pork tenderloin, trimmed of silver skin
**Instructions:**
1. **Prepare the Marinade:** In a medium bowl, whisk together the olive oil, soy sauce, apple cider vinegar, brown sugar, garlic, Dijon mustard, Worcestershire sauce, smoked paprika, thyme, and black pepper until well combined. Ensure the brown sugar is fully dissolved.
2. **Trim the Pork Tenderloin:** Remove the silver skin from the pork tenderloin. This thin, silvery membrane is tough and doesn’t break down during cooking. To remove it, slide a sharp knife under the silver skin and gently pull it away from the meat. A paper towel can help you get a better grip.
3. **Marinate the Pork:** Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it’s fully coated. Seal the bag or cover the dish with plastic wrap.
4. **Refrigerate:** Marinate the pork in the refrigerator for at least 2 hours, or preferably overnight (up to 24 hours). The longer it marinates, the more flavorful and tender it will become. If marinating for more than 4 hours, flip the pork tenderloin halfway through to ensure even marination.
## Grilling the Perfect Pork Tenderloin
Grilling pork tenderloin is quick and easy, but it’s important to pay attention to the internal temperature to avoid overcooking.
**Instructions:**
1. **Preheat the Grill:** Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Clean and oil the grill grates to prevent sticking. Oiling the grates can be done by rubbing a paper towel soaked in cooking oil over the preheated grates using tongs.
2. **Remove from Marinade:** Remove the pork tenderloin from the marinade and discard the marinade. Do not reuse the marinade, as it has been in contact with raw pork.
3. **Sear the Pork:** Place the pork tenderloin on the preheated grill and sear it for 2-3 minutes per side, until nicely browned. This searing step creates a flavorful crust and helps to lock in the juices.
4. **Reduce Heat and Continue Grilling:** Reduce the heat to medium (around 350°F or 175°C) and continue grilling the pork tenderloin for another 8-12 minutes, or until it reaches an internal temperature of 145°F (63°C). Use a meat thermometer to ensure accuracy. Insert the thermometer into the thickest part of the tenderloin, avoiding contact with bone or fat.
5. **Rest the Pork:** Remove the pork tenderloin from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Skipping this step will result in the juices running out when you slice it, leaving you with a drier piece of pork.
6. **Slice and Serve:** Slice the pork tenderloin against the grain into 1/4-inch thick medallions. Serve immediately.
## Tips for Grilling Success
* **Don’t Overcook:** Pork tenderloin is best served medium-rare to medium. Overcooking will result in dry, tough meat. Use a meat thermometer to ensure accuracy. The USDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 3-minute rest.
* **Preheat Properly:** A properly preheated grill is essential for even cooking and searing. Make sure your grill is hot before placing the pork on it.
* **Clean Grates:** Clean grill grates prevent sticking and ensure even cooking. Use a grill brush to remove any debris before preheating.
* **Oil Grates:** Oiling the grates helps to prevent the pork from sticking. Use a paper towel soaked in cooking oil to lightly coat the grates.
* **Don’t overcrowd the grill:** If you are grilling multiple tenderloins, make sure not to overcrowd the grill. Overcrowding can lower the grill temperature and result in uneven cooking.
* **Let it Rest:** Resist the urge to slice into the pork immediately after grilling. Resting allows the juices to redistribute, resulting in a more tender and flavorful final product.
## Variations and Additions
* **Spice it Up:** Add a pinch of red pepper flakes to the marinade for a little heat.
* **Add Herbs:** Fresh herbs like rosemary or oregano can be added to the marinade for extra flavor.
* **Citrus Zest:** A little lemon or orange zest can brighten up the marinade.
* **Honey Glaze:** Brush the pork with a honey glaze during the last few minutes of grilling for a sweet and sticky finish. Combine honey with a little bit of Dijon mustard and soy sauce for an easy glaze.
* **Different Vinegars:** Experiment with different vinegars like balsamic vinegar or red wine vinegar for different flavor profiles.
* **Dry Rub then Marinate:** For an extra layer of flavor, try using a dry rub on the pork tenderloin before marinating. A simple dry rub could include smoked paprika, garlic powder, onion powder, salt, and pepper.
## Serving Suggestions
Marinated grilled pork tenderloin pairs well with a variety of side dishes. Here are a few suggestions:
* **Grilled Vegetables:** Asparagus, bell peppers, zucchini, and corn on the cob are all great choices.
* **Roasted Potatoes:** Roasted potatoes with herbs and garlic are a classic side dish.
* **Rice Pilaf:** A simple rice pilaf is a versatile accompaniment.
* **Salad:** A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the pork.
* **Coleslaw:** A creamy coleslaw is a perfect side for a summer barbecue.
* **Quinoa Salad:** A quinoa salad with vegetables and herbs is a healthy and flavorful option.
* **Mashed Sweet Potatoes:** Creamy mashed sweet potatoes offer a touch of sweetness that complements the pork beautifully.
* **Green Beans Almondine:** Green beans with toasted almonds and butter is a sophisticated and elegant side dish.
## Storage and Reheating
* **Storage:** Leftover grilled pork tenderloin can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, you can slice the pork and warm it in a skillet over medium heat with a little olive oil or broth. You can also reheat it in the microwave, but be careful not to overcook it, as it can become dry. Another option is to reheat it in the oven at a low temperature (around 250°F or 120°C) until warmed through.
## Recipe Card
**Marinated Grilled Pork Tenderloin**
**Prep Time:** 15 minutes
**Marinating Time:** 2 hours (minimum), or overnight
**Cook Time:** 10-15 minutes
**Total Time:** 2 hours 25 minutes (minimum)
**Yield:** 4-6 servings
**Ingredients:**
* 1.5 – 2 pounds pork tenderloin, trimmed
* 1/4 cup olive oil
* 1/4 cup soy sauce (low sodium)
* 1/4 cup apple cider vinegar
* 2 tablespoons brown sugar (packed)
* 2 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried thyme
* 1/4 teaspoon black pepper
**Instructions:**
1. **Prepare the Marinade:** In a medium bowl, whisk together the olive oil, soy sauce, apple cider vinegar, brown sugar, garlic, Dijon mustard, Worcestershire sauce, smoked paprika, thyme, and black pepper until well combined.
2. **Trim and Marinate:** Trim the silver skin from the pork tenderloin. Place the pork in a resealable bag or dish. Pour the marinade over the pork, ensuring it’s fully coated. Refrigerate for at least 2 hours, or overnight.
3. **Preheat Grill:** Preheat grill to medium-high heat (375-450°F). Clean and oil the grates.
4. **Grill:** Remove pork from marinade (discard marinade). Sear for 2-3 minutes per side. Reduce heat to medium (350°F) and grill for 8-12 minutes, or until internal temperature reaches 145°F (63°C).
5. **Rest and Slice:** Remove from grill and let rest for 5-10 minutes before slicing against the grain.
6. **Serve:** Serve immediately with your favorite sides.
**Notes:**
* For best results, marinate overnight.
* Use a meat thermometer to avoid overcooking.
* Let the pork rest before slicing to retain juices.
## Conclusion
This marinated grilled pork tenderloin recipe is a guaranteed crowd-pleaser. The flavorful marinade, combined with the quick and easy grilling process, makes it a perfect choice for weeknight dinners or summer barbecues. So fire up your grill and enjoy this delicious and versatile dish! Don’t be afraid to experiment with different marinades and side dishes to create your own unique culinary masterpiece. Happy grilling!