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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 or this Honey Garlic Roast Tenderloin.
![With juicy, lean pork soaked in a tangy marinade, this grilled rosemary pork tenderloin is about to become a favorite summer grilling recipe! Close-up of grilled rosemary pork tenderloin on a serving platter, garnished with fresh rosemary. Some of the pork is sliced into medallions.](https://diethood.com/wp-content/uploads/2011/05/Grilled-Pork-Tenderloin_13.jpg)
We absolutely love pork recipes in our house, whether it’s my easy cream of mushroom pork chops or a more labor-intensive porchetta, this family can’t get enough and this grilled rosemary pork tenderloin is no exception! It’s deliciously tender and juicy, with the pork’s natural sweetness really shining through when it’s grilled.
With just a simple marinade, you can have 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 culinary heaven!
Why I Love This Grilled Pork Tenderloin Recipe
- Quick and easy. I love that this rosemary pork tenderloin is 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 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.
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?
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!
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.
Recipe Tips And 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 meat 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, like a white bean salad or an heirloom tomato salad.
- 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, make pork medallions, or rice skillet for an easy meal in minutes.
Serving Ideas
When it comes to sides for juicy grilled pork tenderloin, you really can’t go wrong. Some of my favorites are this Kardashian salad or a summery grilled zucchini salad with corn and tomatoes. These sweet and spicy carrots and green beans are cooked with tart apples, thick-cut bacon, and a special sauce, and the flavors go so well with a pork roast.
For something heartier, I often go with a side of easy mashed sweet potatoes or low-carb mashed cauliflower. And for that finishing touch, a scoop of cottage cheese ice cream makes the perfect dessert.
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.
More Easy Pork Recipes
- Baked Bone In Pork Chops
- Honey Garlic Baked Pork Chops
- Quick Pork Carnitas Tacos
- Creamy Pork Marsala Recipe
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Pin ItGrilled Rosemary Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons minced fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Combine all the ingredients in a large ziploc bag and refrigerate for at least 3 hours.
- Preheat the grill.
- Remove the tenderloin from the bag and discard the marinade.
- When the grill is hot and ready, place the loins on it and brown them on all sides, about 3 to 5 minutes on each side.
- Once browned, turn down the heat to medium, close the grill, and come back once in a while to flip it around. Continue to grill for 40 minutes.
- Remove the pork tenderloin from the grill and allow it to rest for 15 minutes before cutting and serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Cedar plank salmon! Your tenderloin looks divine – I love the fact that your a griller…so am I ๐
Looks yummy! Thanks for sharing.
Well I intend on getting my grill on too this weekend. Hubby was so awesome and he put my together my Char-Broil American Gourmet Charcoal Smoker! So can’t wait to try it out, starting with Ribs! So watch this space lol.
incredible looking wow never thought to grill a tenderloin this is an awesome idea!
Your pork loins will be delicous! I love this recipe, Kate:) Your hubby’s grill must make THE best burgers!
Sooo jealous of your raspberry bush! And your husband’s grill looks like something MY husband would gush over. ๐
Your tenderloin looks so juicy and delicious! (oh dear, I think that warranted some giggles, too.)
As soon as I saw the instruction to “turn down the heat to medium,” I knew why your husband won’t let go of the little grill. CHARCOAL. The real way to grill. ๐
That being said, your loins are perfect (yes, more giggles). Seriously, that is one great recipe, even if it’s not exact.
I love pork tenderloin! I’m coming over to have some with that great sounding chutney. LOL
Pictures are gorgeous. Love this. Don’t be knocking the 80’s now! That is GREAT for smoking Salmon ๐
Nice! That tenderloin looks outstanding! And my husband and your husband totally share a brain. Our grill pretty much looks just like that ๐
Thanks for sharing, and for the well wishes for my mom!
Oooh! I want to try the rhubarb chutney! The tenderloin looks amazing too. Great garden photos and I’m totally jealous that you have raspberries. I’d be out there snacking all day long once they come in! ๐