Back in the depths of winter, our good friends, Rocky and Jolyn, hosted us at their home a few hours south of where we live. Even though the ground was covered in mountains of snow, I felt like it was the middle of summer – for the simple reason that they served us this grilled pork tenderloin for dinner.
Rocky took one for the team, braving the frigid cold to tend to the grill on the deck, but the result was well worth the biting chill (right, Rocky, right??).
This tender, juicy pork tenderloin is marinated in a blend of citrus and soy, a little parsley and Worcestershire, and a few other seasonings thrown in.
Grilled to perfection, it really is one of my favorite ways to eat pork tenderloin now and I’ve made it several times since, each time serving it to company who loved it as well.
You can’t beat the simplicity of throwing a cut of meat into a quick marinade and slapping it on the grill for a delicious, easy dinner.
Rocky and Jolyn served the pork with sweet potato fries and an easy and oh-so-delicious guacamole salad, which I’ll share later this week. Although the snow is gone (hallelujah!), this grilled pork tenderloin is still a welcome dish and one that I’ll be making often through the true grilling season! Thanks, Rocky and Jolyn!
- 2-3 pounds pork tenderloin
- 3/4 cup olive oil
- 1/3 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon dried parsley flakes
- 2 cloves garlic, finely minced
- 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.
- Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.
Recipe Source: adapted slightly from Rocky and Jolyn B. who got the recipe from Elizabeth R.