This recipe for Grilled Pork Tenderloin is a little different than your traditional grilling recipe, but that’s what makes it so fantastically good! You can cook the pork tenderloins on the grill, and they come out perfect. If you happen to live in the great white north, or somewhere else with some really cold weather, that’s OK. This recipe can also be made indoors in your oven!

I love grilling, but sometimes cooking dinner means that you need to be a little flexible. Whether on your grill or in the oven, this is the recipe that I know you will love!

Looking for some other fantastic pork recipes? Check out this incredible Smoked Pork Belly, or maybe try this Spicy BBQ Pork Roast!

Pork is so tender and juicy when it is cooked perfectly. Remember, don’t overcook your pork; always cook to an internal temperature, never a time.

WHAT DO YOU NEED TO MAKE grilled PORK tenderloin?

This amazing recipe doesn’t take long to prepare. The ingredients to create the marinade and the rub are pretty common and will surely be available at your local grocer.

How to Make Grilled Pork tenderloin

As with all meats, you should take your pork tenderloins out of the refrigerator at least 30 minutes before you cook them. You should also preheat your grill to medium-high heat, about 425 – 450 degrees F.

Start by crushing the cloves of garlic and thinly slicing the shallots. In a small bowl, combine the fresh ground black pepper, sea salt, and ancho chili powder, stir to mix. Season all sides of both tenderloins with seasoning.

Layout 4-5 eight-inch pieces of butcher’s twine, then place the 2 tenderloin roasts side by side on top of the twine. Be sure that the butcher’s twine is spaced so that you can secure and hold both pork loin roasts together.

Spread the sliced shallots and the crushed garlic over the top of one of the roasts. Take the other roast and place it on top, making a sort of sandwich of the two roasts with the garlic and shallots in the middle. Use the butcher’s twine to tie the two tenderloins together. It should be tied tightly so as to prevent the shallots and garlic from falling out. Set the tenderloins aside for now.

Next steps

Time to make the marinade. Whisk together in a bowl the red wine, balsamic glaze, and Worcestershire sauce. Set aside.

Place the tied tenderloins on your preheated grill and sear on all sides, about 3-4 minutes per side. Once you have seared your tenderloins, remove them from the grill.

Remove the twine, place the seared tenderloins side by side in a roasting pan or disposable aluminum roasting pan. Make sure that the seared side is down and the shallots and crushed garlic are evenly spread over the top of both roasts.

Surround the tenderloins with sliced mushrooms, rosemary, tarragon, and bay leaves. Pour the red wine marinade over the tenderloins and the mushrooms.

Close the lid of your grill and allow the pork to cook for about another 20 minutes, but cooking times will vary. You want to make sure that the pork has reached an internal temperature of at least 145 degrees F.

This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.

I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read.

If you are cooking this pork tenderloin in your oven, you will want to sear the tenderloins in a large, heavy-bottom pan on the stovetop. Then place the roasting pan into your oven and cook until done.

Once your pork reaches temperature, remove the pan from the grill using heat-resistant gloves and allow to rest for 5-10 minutes. Remove and discard the rosemary, tarragon, and bay leaves.

REady to serve

Remove the pork roasts from the pan and place them on a cutting board. Make sure you allow the pork to rest for 10 minutes before slicing. While the pork is resting, spoon the mushrooms into a small bowl and reserve the red wine sauce also in a small bowl.

Slice the pork and arrange the slices on a serving platter or dish. Make sure you spread the shallots, garlic, and mushrooms around the sliced pork.

It’s also nice to garnish the pork with a few sprigs of fresh rosemary. This pork tenderloin pairs perfectly with roasted potatoes and seasonal veggies. Make sure you don’t forget to pour a little of that red wine sauce over the slices of pork on each plate!

Doesn’t that plate look like an amazing meal? I mean, who wouldn’t be proud to serve a meal like this to friends and family? You need to make this luxurious grilled pork tenderloin today!

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Yield: 8 Servings

Grilled Pork Tenderloin

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This amazing Grilled Pork Tenderloin is flavorful and moist; you are going to love this super easy recipe!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 2 1-1 ½ lb pork tenderloins
• 6 garlic cloves
• 1 shallot
• 2 tsp coarse black pepper
• 2 tsp sea salt flakes
• 2 tsp ancho chili powder
• Cooking twine
• 1 ½ cups Balsamic glaze
• 2 tbsp Worchestershire
• ½ cup red wine
• 4-5 Rosemary sprigs (plus more for garnish)
• 2 bay leafs
• 2 tarragon sprigs
• 2 cups sliced white mushrooms

Instructions

Preheat your grill medium-high 435-450° for 15 minutes.

Crush the garlic cloves and thinly slice shallot.

In a small bowl or ramekin, combine black pepper, salt, and ancho chili powder. Season all sides of pork tenderloin with seasoning.

Lay 4-5 8” pieces of cooking twine on a wooden cutting board and place one tenderloin on top. Be sure the twine is laid out and spaced in a way that will allow it to hold the tenderloin shut on all edges.

Add the sliced shallot and crushed garlic to the top of the pork tenderloin. Take the other tenderloin and place it on top as you would a sandwich. Tie the twine to secure and hold the 2 tenderloins together.

Prepare marinade. Combine red wine, balsamic glaze, and Worcestershire in a bowl and whisk.

Place tenderloin directly on the grill grates and sear all sides (about 3 minutes per top, sides, and bottom of the tenderloin). Once seared, remove it from the grill and cut the twine off. Place tenderloins side by side, with the seared side down in a deep metal baking pan or disposable aluminum pan. (Be sure the pan used is high heat safe and at least 2” deep.)

Surround the tenderloins with sliced mushrooms, rosemary, tarragon, and bay leaves. Pour the red wine sauce over the top of the tenderloins and mushrooms. 

Place back onto the grill and cook for 20 minutes, or until pork has reached an internal temperature of 145 degrees.

Take the pan off the grill and discard the rosemary, tarragon, and bay leaves.

Transfer the pork to a cutting board and allow to rest for 5-10 minutes before slicing.

Slice pork and arrange on a serving dish or platter. Garnish with fresh rosemary and serve with mushrooms.

Drizzle with red wine sauce and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Cuisinart 7117-16UR Chef's Classic 16-Inch Rectangular Roaster with Rack, Stainless Steel
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  OldCityWood Home/Art/Decor Walnut Cutting Board For Kitchen with Juice Groove, Chopping Board Made of Walnut Wood in Large & Medium sizes for Meat, Cheese and Vegetables (Medium - 16x12)
• 
  10 Pack - 9"x 13" Aluminum Pans Disposable Aluminum Foil Meal Prep Cookware, Sturdy Half Size Deep Steam Table Pans for Baking,Cooking,Roasting & Reheating

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 284Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 62mgSodium: 669mgCarbohydrates: 34gFiber: 2gSugar: 29gProtein: 24g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.