Seriously Delicious Pork Tenderloin

Lean pork tenderloin can go from juicy to dry in a heartbeat, but a good marinade and the right grilling method keep it tender. Here, the pork soaks in a savory blend of soy sauce, Worcestershire, dry mustard, oil, and pepper for hours, which seasons it through and helps it stay moist over the fire.

Indirect heat is the trick on the grill. Cooking the tenderloin away from the direct flame lets it roast through evenly without the outside scorching before the center is done. Pull it at an internal 145°F (63°C), where pork stays juicy and faintly pink.

Then comes the step too many cooks skip: rest it under foil for a full fifteen minutes. That pause lets the juices redistribute so they end up in the meat instead of all over your cutting board. If you brush with marinade during grilling, boil any that touched the raw pork first, or set some aside before marinating.

Chef Tips

• Grill over indirect heat so the tenderloin cooks through evenly without scorching the outside.
• Pull it at 145°F (63°C) and rest 15 minutes under foil so the juices redistribute and it stays juicy.
• If brushing with marinade that touched raw pork, boil it first or reserve some before marinating.

Variations

• Use tamari in place of soy sauce to keep it gluten-free.
• Add minced garlic, ginger, or a spoonful of honey to the marinade.
• No grill? Sear and roast it in the oven instead, still to 145°F (63°C).