Tangy Grilled Pork Tenderloin Recipe - Allrecipes.com
Tangy Grilled Pork Tenderloin Recipe
  • READY IN 4+ hrs

Tangy Grilled Pork Tenderloin

Recipe by  

"This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    4 hrs 40 mins


  1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
  2. Prepare the grill for indirect heat.
  3. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2008

This pork dish was crazy good! I didn't have access to a grill due to the cold so I opted for the baking it for 40 minutes on 400 degree method and it was fabulous. I followed the recipe to a T but added in minced garlic to the marinade. We thoroughly enjoyed this and enjoyed the sauce it made served over white rice. Thank you for another great one!

Most Helpful Critical Review
Jun 11, 2012

good but no great. i think it was a little too sweet and not tangy enough for us. I cooked it in the oven 400 , 60 min. It took a lot longer than other reviewers said, it felt tough so I kept it longer and came out good (we like well done in our house) Added garlic as other suggested as well

Jul 17, 2007

I made this recipe last night, and it was fantastic. Instead of throwing away the marinade, however, I boiled it (to kill the raw-pork germs) and then used it to baste the tenderloin while grilling. My tenderloin took about 40 minutes to cook over indirect heat, and I turned it every 10 minutes and basted. The results was was very tender meat with a fantastic glaze. Yum!

Apr 03, 2008

Very tasty! I buy pork tenderloin when it is on sale, mix up the marinade in a Ziploc bag, toss in the tenderloin and freeze. This way it is ready to go when it thaws and it's an easy, tasty meal that is ready for the grill.

Jan 09, 2008

This is a fantastic recipe. I did not cook on the grill however, I first browned the tenderloin on the stovetop in a dutch oven with a little oil. Then, I added the sauce and baked in the dutch oven on 325 for about an hour, until the pork was cooked to 145 degrees. Also, when the pork was resting, I heated the sauce on the stove with a cup of chicken broth and little corn starch. Served the sauce over the pork. Thanks for the recipe!

Apr 06, 2008

I found this recipe on here about 6 months ago and it has since bcome my main marinade for pork. I even use it on my roasts. Sometimes I add some chopped rosemary and I always mince some garlic or use powder. Thanks for the great recipe!

Mar 06, 2008

Very delicious and easy. Marinated overnight and also saved the marinade and made into a wonderful gravy. Made it in winter so baked at 425 for 35 minutes in oven.

Sep 04, 2003

I prepared this recipe on Sunday for my husband, son (a toddler) and my 95 yrs old grandmother) and everyone loved it! This recipe is definite 'keeper'.


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 651 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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