Grilled Pork Tenderloin

By Rachel Cooks

Ingredients

1 pork tenderloin ((about 1 to 1¼ pounds))
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
2 cloves garlic ((minced))
½ teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper

Prep Time10mins
Cook Time20mins
Servings4

Instructions

In a small bowl or liquid measuring cup, whisk together olive oil, soy sauce, Dijon, brown sugar, vinegar, garlic, Italian seasoning, salt, and pepper.

Place pork tenderloins in a large zip-top bag or shallow dish. Pour the marinade over the pork and turn to coat. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

For best results, remove pork from the refrigerator about 15 to 30 minutes before grilling (see note).

Meanwhile, preheat grill to medium-high heat (about 400 to 450°F). Clean and oil the grates.

Remove pork from the marinade and let excess drip off (discard the marinade). Grill the pork for 15 to 20 minutes, turning every 4 to 5 minutes, until nicely charred on all sides and the internal temperature reaches 140 to 145°F.

Transfer the grilled pork to a clean plate, tent with foil, and let rest for 5 to 10 minutes before slicing. The internal temperature will continue to rise slightly.

Using a sharp serrated knife or carving knife, slice the tenderloin into 1-inch slices, and serve.