Hey y'all! If you're on the hunt for a mouthwatering main dish that's both tender and bursting with flavor, these Juicy Pork Tenderloin Recipes (Oven & Grill) are your new go-to! Whether you're hosting a backyard barbecue, planning a family dinner, or meal prepping for the week, this recipe delivers succulent pork with a golden crust and juicy center every time. Let's get cooking!
Why You'll Love This Juicy Pork Tenderloin Recipes (Oven & Grill)
- Effortless prep and fast cooking mean dinner is on the table in under an hour!
- The pork stays ultra-juicy and tender, thanks to a simple marinade and proper cooking techniques.
- Versatile recipe—cook it in the oven or toss it on the grill for amazing results.
- Packed with savory, herbaceous flavors that pair perfectly with countless sides.
- Great for special occasions or weeknight meals—impress your family and friends!
Juicy Pork Tenderloin Recipes (Oven & Grill): Ingredients
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon honey (optional, for glaze)
How to Make Juicy Pork Tenderloin Recipes (Oven & Grill)
Step 1: Prepare the Marinade
In a bowl, combine olive oil, soy sauce, Dijon mustard, garlic, rosemary, thyme, salt, and pepper. Whisk together until well blended.
Step 2: Marinate the Pork
Pat the pork tenderloins dry. Place them in a large zip-top bag or shallow dish and pour the marinade over. Seal and refrigerate for at least 30 minutes (up to 8 hours for best flavor).
Step 3A: Oven Method
Preheat your oven to 425°F (220°C). Remove pork from marinade and place on a foil-lined baking sheet. Roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C). Brush with honey for the last 5 minutes for a sweet glaze, if desired. Rest for 5–10 minutes before slicing.
Step 3B: Grill Method
Preheat your grill to medium-high heat (about 400°F/200°C). Remove pork from marinade and grill for 12–15 minutes, turning every 3–4 minutes until evenly charred and the internal temperature is 145°F (63°C). Brush with honey during the final few minutes. Let rest 5–10 minutes before slicing.
Notes: Tips for Perfect Juicy Pork Tenderloin
- Always use a meat thermometer for accurate doneness. Learn more about safe pork temperatures.
- Resting meat before slicing ensures the juices redistribute, keeping your pork ultra-juicy.
- Don’t over-marinade—acidic ingredients can toughen the meat if left too long. For more on marinades, check out Serious Eats' guide to marinades.
Juicy Pork Tenderloin Recipes (Oven & Grill): Variations
- Spicy Chipotle: Add 1 teaspoon chipotle powder and 1 tablespoon lime juice to the marinade.
- Asian-Inspired: Swap rosemary and thyme for 1 tablespoon grated ginger and 1 tablespoon sesame oil.
- Maple Dijon: Replace honey with maple syrup and add 1 tablespoon whole grain mustard.
Required Equipment for Juicy Pork Tenderloin Recipes (Oven & Grill)
- Large zip-top bag or shallow dish for marinating
- Baking sheet (for oven)
- Grill (for grilling method)
- Meat thermometer
- Sharp knife
- Cutting board
Storage Instructions
Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. For longer storage, slice and freeze for up to 2 months. Reheat gently in the oven or microwave to preserve juiciness.
Serving Suggestions for Juicy Pork Tenderloin Recipes (Oven & Grill)
- Serve with roasted potatoes, steamed green beans, or a crisp apple slaw.
- Slice thin for sandwiches or wraps—delicious with a tangy mustard or aioli.
- Try alongside a quinoa salad or grilled vegetables for a lighter meal.
Pro Tips for the Juiciest Pork Tenderloin
- Trim silver skin before marinating for the most tender results. For more trimming tips, visit The Kitchn's guide.
- Let pork rest under foil after cooking to retain all those wonderful juices.
- Slice against the grain for maximum tenderness and flavor.
Juicy Pork Tenderloin Recipes (Oven & Grill) FAQ
- Can I prepare this pork tenderloin ahead of time? Absolutely! Marinate the pork up to 8 hours in advance for convenience and extra flavor.
- What’s the best way to reheat leftovers? Reheat gently in a 300°F (150°C) oven wrapped in foil or microwave in 30-second bursts to avoid drying out the pork.
- Can I use pork loin instead of tenderloin? Pork loin is larger and requires longer cooking; stick to tenderloin for these juicy pork tenderloin recipes (oven & grill) for best texture.
Prep time: 10 minutes | Cook time: 20-25 minutes | Total time: 35-40 minutes
Ingredients
- 1 ½ pounds pork tenderloin, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons brown sugar
Instructions
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1Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat.
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2Pat the pork tenderloin dry with paper towels. In a small bowl, mix together salt, black pepper, garlic powder, smoked paprika, dried thyme, and brown sugar.
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3Rub the pork tenderloin all over with olive oil, then coat evenly with the spice mixture.
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4For oven: Place the pork on a baking sheet lined with foil. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). For grill: Grill the pork, turning occasionally, for 20-25 minutes until cooked through.
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5Remove the pork from the oven or grill and let it rest for 5-10 minutes before slicing. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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