Ingredients:
- 1 pork tenderloin (about 1–1.5 lbs)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary or thyme, chopped (optional)
- Salt and pepper, to taste
Instructions:
- Prepare the Marinade:
- In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, Dijon mustard, honey, garlic, rosemary or thyme (if using), salt, and pepper.
- Marinate the Pork:
- Place the pork tenderloin in a large resealable bag or shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish and let it marinate for at least 30 minutes, or up to 8 hours in the refrigerator for more flavor.
- Preheat the Grill:
- Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
- Grill the Pork:
- Remove the pork from the marinade, letting excess marinade drip off.
- Place the pork tenderloin on the grill. Grill for 15-20 minutes, turning every 4-5 minutes, until the internal temperature reaches 145°F (63°C) for a juicy, slightly pink center.
- Rest and Serve:
- Remove the pork from the grill and let it rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping the meat tender and juicy.
- Slice and serve with your favorite sides.
