Rosemary Grilled Pork Tenderloin

For a tasty alternative, try this with our quick Honey Mustard Sauce.


Makes 4 to 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Chill: 1 Hours
Grill: 20 Minutes
Stand: 10 Minutes


1 garlic clove, pressed
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
1 teaspoon chopped fresh rosemary*
1/2 teaspoon pepper
2 pounds pork tenderloin
1/2 lemon
Sautéed Garlic Spinach
Two-Cheese Grits


1. Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add pork, turning to coat, and seal bag. Chill 1 to 24 hours.

2. Preheat grill to 350° to 400° (medium-high). Remove pork from marinade, discarding marinade.

3. Grill pork, covered with grill lid, over 350° to 400° (medium-high) heat 8 to 10 minutes on each side. Transfer pork to a large piece of aluminum foil. Squeeze juice from lemon over pork; fold foil around pork, covering pork completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.

*Fresh thyme, cilantro, or oregano may be substituted.

September 2008
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