See more
Rosemary Grilled Pork Tenderloin

Rosemary Grilled Pork Tenderloin

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

Southern Living SEPTEMBER 2008

  • Yield: Makes 4 to 6 servings
  • Prep time:10 Minutes
  • Chill:1 Hour
  • 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.


Go to full version of

Rosemary Grilled Pork Tenderloin recipe