Ingredients
- 1 1/2-2 pounds pork tenderloin see note
- juice of 1/2 lemon
- 2 teaspoons minced garlic
- 1 teaspoon Italian herb seasoning blend or 1/4 teaspoon each dried basil, thyme, oregano, and parsley or rosemary
- 1/4 cup oil
- 1/2 teaspoon salt
- 1/8 teaspoon cracked black pepper or a pinch of finely ground black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
Instructions
Marinate the pork
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Pat pork tenderloin dry with a paper towel.
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Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
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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 minutes.
Grill the pork
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Preheat grill to medium and oil the grates.
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Using tongs, transfer pork to the grill. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling.
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Transfer to a cutting board to rest for 5 minutes before slicing and serving.
Recipe Notes
*If pork tenderloin is more than 2 1/2 inches thick and you want no pink in the middle once fully cooked, cut tenderloin in half lengthwise to yield two thinner tenderloin pieces and proceed with recipe as written.