Summer Pork Tenderloin

2 min read


Summer is just around the corner and that means it’s time for grilling outdoors.  Below is a recipe for the best pork tenderloin I have ever made.  It is easy, delicious, and healthy.  Enjoy!


  • 5 to 2 pounds pork tenderloin
    Note:  If pork tenderloin is more than 2 1/2 inches thick and you don’t want pink in the middle, cut tenderloin in half lengthwise for 2 thinner pieces.
  • Juice of ½ lemon
  • 2 teaspoons minced garlic
  • ¼ teaspoon of each of these herbs: dried basil, thyme, oregano, and rosemary
  • ¼ cup cold pressed olive oil
  • ½ teaspoon pink Himalayan salt
  • ⅛ teaspoon fresh ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons organic honey


  • Dry the pork tenderloin with a paper towel.
  • Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
  • Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30-60 minutes.

Grill the pork

  • Preheat grill to medium and oil the grates.
  • Transfer pork to the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking
  • Brush reserved marinade over all sides of the pork halfway through grilling.
  • Transfer to a cutting board and allow the tenderloin to rest for 5 minutes
  • Slice the tenderloin into your favorite sized slices – thin, medium or thick.

Serve with crackers or chips as an appetizer … Make colossal sandwiches with your favorite breads … Add to pasta or add to the top of a homemade pizza.  The juicy tenderloin with the slightly charred marinade is simple amazing … easy and delicious.  Enjoy!