Ingredients
- 1 lb plain pork tenderloin about 450 g; remove silver skin; not pork loin roast
- 2 tablespoons olive oil 27 g
- 2 tablespoons fresh lemon juice 30 ml
- 1 teaspoon finely grated lemon zest yellow part only
- 1 tablespoon Dijon mustard 15 g
- 1 teaspoon honey 7 g
- 2 garlic cloves about 6 g, minced
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon fine salt
- 1/2 teaspoon black pepper
Equipment
- Covered nonreactive dish or food-safe zip-top bag
- Outdoor grill
- Tongs
- Instant-read meat thermometer
Instructions
- Whisk the olive oil, lemon juice, zest, mustard, honey, garlic, rosemary, salt, and pepper in a nonreactive dish. Use a dish just large enough to hold the pork.
- Add the trimmed tenderloin and turn to coat. Cover and refrigerate at 40°F/4°C or colder for 30 minutes to 4 hours. Do not marinate on the counter or rinse the raw pork.
- Heat a clean grill to medium-high, with a cooler indirect zone available. Lift the pork out, let excess liquid drip off, and scrape away thick garlic clumps. Discard the used marinade. Keep a clean platter and clean utensils ready for the cooked meat.
- Grill the tenderloin for approximately 15–20 minutes, turning every 4–5 minutes to brown the sides. Move to indirect heat if the surface darkens too quickly. Check the thickest center with a thermometer and continue until it reaches at least 145°F/63°C before removing from the grill; thickness and grill heat can change the timing.
- Rest on a clean board for 5 minutes, always at least 3 minutes. Slice across the grain and serve with the resting juices. Never pour the discarded raw-pork marinade over the cooked meat.
- Refrigerate promptly in shallow covered containers within 2 hours, or 1 hour when the surroundings exceed 90°F/32°C. Use within 3–4 days at 40°F/4°C or colder. Reheat leftovers to 165°F/74°C.
Nutrition
Calories: 194kcalCarbohydrates: 3gProtein: 23.3gFat: 9.3gSaturated Fat: 2gSodium: 320mgFiber: 0.3gSugar: 1.7g
Video
Notes
Contains mustard; check the label for other allergens. Estimated nutrition per quarter of the batch uses a plain tenderloin label basis of 120 kcal, 23 g protein, and 2.5 g fat per 4 oz, plus all 27 g oil, 30 ml juice, 15 g Dijon, 7 g honey, garlic, herbs, and salt. All marinade is counted although some is discarded, so the retained marinade contribution will usually be lower. Sides are excluded. Ingredient-cost allocation assumes roughly US$6 for the pound of pork plus US$1.50 for the portions of oil, lemon, mustard, honey, and seasonings, approximately US$7.50 total; this is an estimate, not a live price quote.
Video credit: Carfagna's Market & Ristorante, “Grilled Pork Tenderloin with lemon garlic and rosemary marinade,” originally published April 20, 2020. It demonstrates the same cut, citrus-garlic-herb marinade, and grilling approach. This card adds Dijon and a little honey and uses its own measurements; follow the thermometer endpoint and rest specified here.