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5 from 1 vote

Grilled Pork Tenderloin

Prep Time10 mins
Cook Time10 mins
Marinating Time2 hrs
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 305kcal
Author: Chula King


  • 12 ounce pork tenderloin, trimmed of all fat and silver skin

Dry Rub

  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dried thyme
  • 1 large garlic clove minced

Basting Sauce

  • 3 Tablespoons low sodium soy sauce
  • 3 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon cider vinegar
  • 1/2 teaspoon Essence


  • Place pork tenderloin between 2 pieces of plastic wrap. Pound to a thickness of about ½-inch. Set aside.
  • In a small bowl, mix together all of the dry rub ingredients. Spread half of the dry rub on one side of the pork; spread the remaining dry rub on the other side of the pork. Cut the pork into two pieces. Place the pieces on top of each other; put into a Ziploc bag; remove as much air as possible from Ziploc bag and seal. Refrigerate the pork for at least two hours and up to 8 hours.
  • Whisk together all ingredients for the basting sauce. Set aside.
  • Prepare a hot coal fire. Remove the pork from the Ziploc bag; rinse well and pat dry. Grill pork over hot fire, basting and turning several times until cooked through, about 10 minutes (145° F to 160º F). Yield: 2 servings


Calories: 305kcal | Carbohydrates: 29g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 110mg | Sodium: 1267mg | Potassium: 721mg | Sugar: 26g | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 2.6mg