Grilled Pork Tenderloin
The juiciest, most flavorful meat imaginable! This pork tenderloin is grilled over coals after a marinade in fragrant herbs. It'll be the star of any cookout — that's how tasty, appetizing, and vibrant it is! Serve it with fresh vegetables and herbs.
Cooking method
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Step 1:
How do you make pork tenderloin on the grill? Gather all the ingredients listed in the recipe. Rinse the pork tenderloin and pat it dry with paper towels to remove excess moisture.
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Step 2:
Pour refined vegetable oil and soy sauce into a small deep bowl. Add the dry spices to the oil. The blend is entirely up to your taste — garlic powder, dried basil or oregano, paprika, a ground pepper blend, and so on all pair beautifully with the meat.
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Step 3:
Mix everything thoroughly until smooth. Add a pinch of salt if needed, but keep in mind that soy sauce is salty, so usually none is necessary.
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Step 4:
Pour the marinade over the tenderloin and massage it evenly into the meat.
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Step 5:
Put the tenderloin in a plastic bag and refrigerate to marinate for at least an hour or two. The longer it marinates, the better it tastes — overnight is ideal if you can manage it.
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Step 6:
Light the wood in the grill. Once it has burned down to coals, move on to the next step. Spread the coals into an even layer with a poker or whatever's handy.
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Step 7:
Set the marinated tenderloin on the grill grate. Turning it now and then, cook until done. The time will vary depending on how hot the coals are and how large your tenderloin is. To check doneness, make a cut with a sharp thin knife — if the juices run clear, it's ready. I grilled the pork for about 15–20 minutes.
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Step 8:
Pork tenderloin is wonderful hot, straight off the grill.
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Step 9:
Slice the meat into medallions and call your family and guests to the table.
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Step 10:
Serve with fresh vegetables and herbs — or just as is!
- Pork tenderloin is a loin muscle that gets little exercise as the animal grows, which is why it always comes out juicy and incredibly tender. The key when cooking is not to leave the meat over the fire too long, or it risks turning dry and tough. It's delicious — definitely give it a try! Enjoy!
- If you use a pre-made spice blend, be sure to read the ingredient list on the package. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
- Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially important not to overdo (chili pepper, for example).
Caloric content of the products possible in the composition of the dish
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Paprika - 289 kcal/100g
- Garlic powder - 331 kcal/100g
- Ground pepper blend - 255 kcal/100g
- Pork tenderloin - 142 kcal/100g
