This Sweet and Savory Pork Tenderloin is an ideal weeknight dinner. Marinate the pork the night before and grill the next day for tender, juicy, and flavorful results. Orange juice lends natural sweetness while soy sauce and balsamic vinegar add savory depth. A touch of ginger brightens the marinade, and horseradish mustard helps the flavors cling to the meat.
Table of Contents
- Ingredients needed for a Sweet and Savory Pork Tenderloin
- How to make the BEST Sweet and Savory Marinade
- How to grill the BEST Pork Tenderloin
- Recipe Tip
- Don’t forget to rest the pork!
- Frequently Asked Questions
- Delicious Grilled Pork Recipes
- Sweet and Savory Pork Tenderloin Recipe
Ingredients needed for a Sweet and Savory Pork Tenderloin
- Pork tenderloin: the ideal cut and size for a family meal.
- Horseradish mustard: used as a binder; adds tang and a mild kick (Dijon works too).
- Orange juice: provides sweetness and acidity to balance the marinade.
- Soy sauce: brings umami and saltiness to offset the sweet elements.
- Balsamic vinegar: deepens the flavor with bright acidity.
- Ginger paste: adds fresh, aromatic heat.
- All-purpose seasoning: salt and pepper to round out the marinade.
- Maple syrup: gives rich sweetness; honey or brown sugar can be substituted.
How to make the BEST Sweet and Savory Marinade
This recipe is straightforward — the marinade is the key. You don’t need many ingredients to make a big flavor impact.
In a large bowl, whisk together orange juice, maple syrup, equal parts soy sauce and balsamic vinegar, ginger paste, horseradish mustard, and the all-purpose seasoning until smooth. Reserve about a quarter to a half cup of the marinade in a separate container for basting later.
Place the pork in the bowl, turning to coat and submerge as much as possible. For best results, marinate overnight. If short on time, refrigerate for at least 30–60 minutes to let the flavors penetrate.
How to grill the BEST Pork Tenderloin
Pork tenderloin grills beautifully — it soaks up flavor, serves a crowd, and is economical. For the best results, set your grill up for dual-zone cooking and preheat to medium-high.
How to create dual heat zone on different grills
Create an indirect and direct heat zone based on your grill type:
- Gas grill: light burners on one side only; cook food on the unlit side for indirect heat.
- Charcoal grill: bank the coals to one side and place the meat on the cooler side for indirect cooking.
- Kamado-style grill: use a plate setter or deflector for indirect cooking.
Begin on direct heat to sear the tenderloin and form a golden crust — about 1–2 minutes per side over high heat. Then move the pork to the indirect side, close the lid, and continue cooking until the internal temperature reaches 130°F (54°C).
Recipe Tip
On a charcoal grill, keep the lid on with the vents positioned above the pork so heat circulates and exits over the meat, promoting even cooking.
Use the reserved marinade to baste the pork while it finishes cooking. Brush, flip, and baste repeatedly until the internal temperature reaches 140°F (60°C), then remove from the grill. While USDA recommends 145°F, pulling the meat at 140°F allows carryover to reach the safe final temperature while keeping the meat juicier.
Don’t forget to rest the pork!
Resting is essential. Let the pork rest 5–10 minutes off the grill so the juices redistribute and the final temperature evens out. Before resting, brush the tenderloin once more with the marinade for extra gloss and flavor. Slice and serve.
Enjoy this Sweet and Savory Pork Tenderloin — it’s simple to prepare, full of balanced flavors, and perfect for weeknight grilling or a weekend cookout.
Frequently Asked Questions:
Use a reliable thermometer. Remove the pork at 140°F and rest 5–10 minutes — carryover heat will bring it to about 145°F, resulting in tender, juicy meat.
Yes. You can roast in the oven or sear on the stovetop and finish in the oven using the same marinade and internal temperature guidelines.
Delicious Grilled Pork Recipes:
Pork
French Onion Pork Loin
Pork
Braided Pork Loin
Pork
Shredded Ham
Pork
Collard Greens Cajun Gumbo
If you try this Sweet and Savory Pork Tenderloin, please leave a star rating and share your thoughts in the comments — I love hearing from you!
Sweet and Savory Pork Tenderloin
Ingredients
- 2 pork tenderloins
Marinade Ingredients
- 1 cup orange juice
- 1/4 cup balsamic vinegar
- 1/2 cup soy sauce
- 1/2 cup maple syrup (or honey/brown sugar)
- 2 tbsp ginger paste
- 2 tbsp horseradish mustard (or Dijon)
- 1 tbsp all-purpose seasoning
Instructions
- Combine all marinade ingredients in a large bowl and mix well. Reserve 1/4–1/2 cup of the marinade for basting.
- Place pork tenderloins in the marinade and refrigerate at least 30 minutes, preferably overnight.
- Preheat your grill to medium-high and set up for dual-zone cooking.
- Sear the marinated tenderloins over direct heat, turning every 1–2 minutes until a golden crust forms.
- Move the pork to indirect heat, cover, and cook until the internal temperature reaches 130°F (54°C).
- Baste with the reserved marinade, flipping and basting until the internal temperature reaches 140°F (60°C), then remove from the grill.
- Brush with more marinade, let rest 5–10 minutes, slice, and serve.
Notes
- Pork chops can be used in place of tenderloin.
- Substitute Dijon for horseradish mustard if needed.
- If you don’t have maple syrup, honey or brown sugar works well.
- On a charcoal grill, place the lid on with vents above the pork to encourage even circulation and cooking.
Nutrition
Carbohydrates: 11 g |
Protein: 128 g |
Fat: 22 g