Grilled Rosemary Pork Tenderloin

5 from 1 vote

May 24, 2011, Updated Aug 20, 2023

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This grilled pork tenderloin with rosemary is one of our favorite summer grilling recipes! Juicy pork is marinated in a tangy red wine vinaigrette with savory herbs and seared on a smoky grill to lock in the flavor.

Looking for more ways to cook pork tenderloin? Try this simple Instant Pot Pork Tenderloin, my Juicy Grilled Pork Tenderloin, or this Honey Garlic Roast Tenderloin.

Close-up of grilled rosemary pork tenderloin on a serving platter, garnished with fresh rosemary. Some of the pork is sliced into medallions.

Grilled rosemary pork tenderloin is delightfully tender and juicy, and when you grill it, the natural sweetness of the pork shines through. All you need is a simple marinade, and you are looking at one seriously satisfying meal. My marinade is a foolproof mix of olive oil, red wine, rosemary, and seasonings. Paired with the lean pork, it’s a match made in heaven!

Why You’ll Love This Grilled Pork Tenderloin Recipe

Quick and easy. I love that this rosemary pork tenderloin is very hassle-free. The marinade is easy to pull together, mostly hands-off really, but special nonetheless.
Flavorful and juicy. This tenderloin is packed with rich and tangy flavors thanks to a simple but delicious red wine vinaigrette with fresh, savory rosemary. Grilling locks in the flavor and sears the outside of the pork while the inside stays oh-so-juicy.
Great for entertaining. This recipe is perfect for a weekend dinner or any special occasion, like Memorial Day. It’s a family-pleasing meal bursting with standout flavor.

Clockwise from top left: vinegar, garlic powder, pork tenderloin, rosemary sprigs, olive oil, salt and pepper.

What You’ll Need

Like many easy grilling recipes, this one only needs a few simple ingredients to put loads of flavor on your plate! The smoky heat of the grill brings out the best in these basic pantry staples. Check out my notes here, and scroll to the recipe card for a printable ingredients list.

Pork Tenderloin – As always, plan on about half a pound per person.
Olive Oil – The base of the marinade is olive oil, so make sure to use a good-quality oil that you like.
Red Wine Vinegar – This bold vinegar adds so much flavor to the pork! You could also use white wine vinegar or apple cider vinegar.
Rosemary – I like to use freshly minced rosemary leaves, but you could also substitute dried rosemary to make it a little easier and quicker!
Garlic Powder, Salt, and Pepper – Sprinkle these on, to taste.

What’s the Difference Between Pork Loin and Pork Tenderloin?

Not quite! Pork loin is another lean pork cut, but it’s much larger than tenderloin and not as delicate. Pork loin is often cut into chops and roasts, and can be bone-in or boneless. Meanwhile, pork tenderloin is smaller, weighing only a couple of pounds. You’ll find pork tenderloin sold whole or sometimes sliced into medallions. As the name suggests, it’s more tender than the regular loin, which makes it perfect for grilling!

Uncooked pork marinating in a ziploc bag. Olive oil, herbs, a mortar and pestle, and salt are on the work surface nearby.

How to Grill Rosemary Pork Tenderloin

While it only takes a short time to cook the pork tenderloin, make sure to set aside some time for it to marinate first. I recommend marinating for several hours, but even 30 minutes makes a big difference.

Marinate the pork tenderloin. First, add your pork tenderloin to a large Ziploc bag with the marinade ingredients and refrigerate for 3 hours or so. (You can also marinate the pork using a large bowl covered with plastic wrap. Make sure to turn the meat several times so it gets evenly coated in the marinade.)
Sear the pork. When you’re ready to cook, preheat your grill. Take the tenderloin out of the marinade and quickly grill it on all sides to sear. This usually takes 3 to 5 minutes per side.
Cover and cook. Next, lower the heat to medium, close the lid, and allow the pork to cook for 40 minutes. Turn the tenderloin every once in a while during this part of the cooking.
Let it rest. When the pork tenderloin comes off the grill, let it rest for about 20 minutes before cutting and serving. This lets all those juices and flavors redistribute, so don’t skip it!

How Long Does Pork Tenderloin Take on the Grill?

That depends. A lot of recipes call for cooking pork tenderloin at high heat for around 15 minutes, but my method is a little different. I sear the outside of the meat at a high temperature, and then cook it on medium for about 40 minutes, followed by a long resting period to allow the juices to redistribute.

Tips & Variations

Don’t overcook. The most important tip of all! To avoid overcooking and drying out the tenderloin, I recommend checking it with an Instant Read thermometer about halfway through cooking. Pork is done when it registers 145°F, but you should take it off the grill when it reaches about 135°F or 140°F, since the temperature will continue to rise while it rests.
Time your sides. Don’t forget that the pork will need a lengthy resting time. This leaves lots of time for side dishes! I like to grill some sides while the grill is hot and ready. Maybe pineapple?
Double up. This is a really easy recipe to double, which gives you easy-to-use sliced pork for meal prepping! Add it to a sandwich, salad, or rice skillet for an easy meal in minutes. See below for tasty serving ideas.

Slices of grilled pork on a bed of mashed potatoes with carrots.

Serving Ideas

When it comes to sides for juicy grilled pork tenderloin, you really can’t go wrong. Some of my favorites are a summery grilled zucchini salad with corn and tomatoes, or these sweet and spicy carrots and green beans cooked with tart apples, thick-cut bacon, and a special sauce. The flavors go SO WELL with pork. For something heartier, I often go with a side of easy mashed sweet potatoes or low-carb mashed cauliflower.

A platter with two grilled pork tenderloins, fresh rosemary, and serving utensils.

How to Store and Reheat Leftovers

To refrigerate your leftovers, place them in airtight containers or food storage bags, or just wrap them tightly in plastic wrap. Refrigerate for 3 to 4 days.
To freeze, wrap tightly in a layer of plastic wrap, followed by a layer of foil. Mark with the date, and freeze for 3 to 6 months. Thaw in the refrigerator overnight before reheating.
To reheat, slice the leftover tenderloin and place the slices in a skillet over medium-low heat. Add a tablespoon or so of water or oil, and cover. Allow the slices to heat, stirring and flipping occasionally, until they are hot all the way through, and then take them off the heat immediately to avoid drying out the pork.

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Close-up of grilled pork tenderloin on a serving platter, garnished with fresh rosemary. Some of the pork is sliced into medallions.

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5 from 1 vote