Kitchen notes · a little help before you start
Best Ever Healthy Grilled Pork Tenderloin
A browned edge and a tangy honey mustard marinade give this pork tenderloin plenty of flavor. Lemon and herbs keep the meat lively, while thin slices let you enjoy a little of the seasoned outside in each bite.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Save half before the pork goes in
Mix the marinade, then set half aside right away for brushing on the grill. The other half goes in the bag with the pork, so the basting portion stays separate.
2. Turn it as it cooks
Pork tenderloin is narrow, so turning it every few minutes helps the sides cook evenly. Keep the grill closed between turns so the heat stays steady.
3. Give it the full rest
Move the pork to a cutting board and wait 5 minutes before slicing. That short pause makes the tenderloin easier to cut cleanly after grilling.
Get to know the ingredients
Check the thickness
If the tenderloin is more than 2 1/2 inches thick and you don't want any pink in the center, cut it in half lengthwise before continuing with the recipe.
Use just the lemon juice
Use the juice of half a lemon, so squeeze it into the marinade and leave the peel out. It gives brightness without adding extra bits to the coating.
Herb blend or pantry herbs
Italian herb seasoning works as written, but the recipe also gives a dried-herb mix if that's what you have: basil, thyme, oregano, and parsley or rosemary.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Best Ever Healthy Grilled Pork Tenderloin
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
After resting, slice the pork across the tenderloin and serve it from the cutting board or a platter. Don't skip the rest first, since the recipe builds that pause in before slicing.
A little more help as you go
Pat it dry first
Drying the tenderloin before marinating helps the mixture cling instead of sliding straight off. It's a small first step, but it makes the coating easier to manage.
Oil the grates
Preheat the grill to medium, then oil the grates before the pork goes on. The marinade includes honey and Dijon, so a prepared grate helps when you're turning the tenderloin.
A few questions you might have
Can I use all the marinade in the bag?
Keep half out of the bag. The recipe uses that reserved half for brushing over the pork halfway through grilling.
Why press the air out of the bag?
Pressing out the extra air helps the marinade sit against the tenderloin while it chills, instead of pooling away from the meat.
How often should I turn the pork?
Turn it every few minutes while it grills. That matches the recipe and helps the tenderloin cook evenly on all sides.
What if my tenderloin is especially thick?
If it's more than 2 1/2 inches thick and you want no pink in the middle, cut it in half lengthwise to make two thinner pieces, then follow the recipe as written.
When do I brush on the reserved marinade?
Brush it over all sides halfway through grilling, after the pork has already had time on the heat and while you're continuing to turn it.
Any more cooking tips?
If pork tenderloin is more than 2 1/2 inches thick and you want no pink in the middle once fully cooked, cut tenderloin in half lengthwise to yield two thinner tenderloin pieces and proceed with recipe as written.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
