Recipes › Grilled › Italian Grilled Pork Tenderloin Recipe

Italian Grilled Pork Tenderloin Recipe

Recipe by Pedro M. A. Neves

Italian grilled pork tenderloin is a classic rustic main course that showcases the simplicity and elegance of Italian cooking. Tender pork loin is marinated in a fragrant mixture of rosemary, garlic, and olive oil, then grilled over high heat to develop a beautiful crust while staying juicy inside. This dish is perfect for family dinners and special occasions, bringing authentic Italian flavors to your table.

Ingredients

• 1 pork tenderloin (700g / 1.5 lbs)
• 90 ml (6 tbsp) extra virgin olive oil
• 4 garlic cloves, minced
• 15 ml (1 tbsp) fresh rosemary, finely chopped
• 10 ml (2 tsp) fresh thyme leaves
• 5 ml (1 tsp) black pepper
• 7 g (1.25 tsp) sea salt
• 5 ml (1 tsp) red wine vinegar
• 5 ml (1 tsp) Dijon mustard
• Zest of 1 lemon
• Lemon wedges for serving

Instructions

1. Pat the pork tenderloin dry with paper towels and trim any excess fat or silver skin from the surface.

2. In a small bowl, combine minced garlic, chopped rosemary, thyme, black pepper, sea salt, red wine vinegar, Dijon mustard, lemon zest, and 60 ml (4 tbsp) of olive oil to create the marinade.

3. Place the pork tenderloin in a shallow dish and rub the marinade all over the meat, coating evenly on all sides. Let it rest at room temperature for 15 minutes.

4. Preheat the grill to medium-high heat (200°C / 400°F). Brush the grill grates with the remaining 30 ml (2 tbsp) of olive oil to prevent sticking.

5. Place the marinated pork tenderloin on the hot grill and sear for 4-5 minutes without moving it, until a golden crust forms on one side.

6. Rotate the tenderloin 90 degrees and grill for another 4-5 minutes to create crosshatch marks, then flip and repeat on the opposite side until all four sides are browned.

7. Reduce the grill heat to medium (160°C / 320°F) or move the pork to the cooler side of the grill. Continue cooking for 8-10 minutes, turning occasionally, until the internal temperature reaches 63°C (145°F) when measured with a meat thermometer in the thickest part.

8. Transfer the grilled pork tenderloin to a clean cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute.

9. Slice the tenderloin into 2 cm (0.75 inch) thick medallions and arrange on a serving platter. Drizzle any accumulated juices from the cutting board over the sliced meat and garnish with fresh lemon wedges.

Substitutions

• For a lighter marinade, replace half the olive oil with chicken broth and add 10 ml (2 tsp) of honey
• Beef tenderloin can be substituted for pork tenderloin using the same marinade and cooking time
• Fresh oregano or marjoram can replace rosemary if preferred
• Balsamic vinegar can substitute red wine vinegar for deeper, sweeter notes

Tips

• Always use a meat thermometer to avoid overcooking pork; modern guidelines recommend 63°C (145°F) for safe, juicy results
• Let the meat rest after grilling to retain moisture and achieve more even cooking throughout the thickness
• For best results, marinate at room temperature rather than in the refrigerator to ensure even flavor penetration

Grilled pork tenderloin is deeply rooted in Italian countryside cooking, particularly in the Tuscany and Umbria regions where open-fire grilling has been a traditional cooking method for centuries. The combination of rosemary and garlic reflects the herbaceous landscape of central Italy, where these aromatics grow abundantly in home gardens.

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