A while ago, I asked my mom to send me her pork tenderloin marinade recipe. She sent me a copy of 3 different recipes written on the same piece of paper. When she is trying something new, she likes to take bits and pieces from several recipes and combine them. This method works, and her food is always delicious, but it’s a bummer when you want to make the same thing twice!
I made this pork tenderloin for Easter, then I made it again for a dinner party last weekend. After making this twice recently, I finally wrote down the marinade recipe – my interpretation of my mom’s ideas.
The combination of apple cider, whole grain mustard, apple cider and balsamic vinegar, maple syrup, and garlic and rosemary – is ideal. We love this recipe, and it is perfect if you’re hosting a crowd!
If you’ve never cooked pork tenderloin, you should absolutely try it! The only prep is to cut off the silver skin (it’s connective tissue, you’ll see it), and marinate it! Then it is so simple to grill.
I do recommend buying a digital thermometer. I use one any time I grill or even when I cook meat or fish in the oven to prevent over-cooking. These two are great options.
Pork tenderloin can also be roasted or seared on the stove then finished in the oven.
The ideal internal temperature is between 137-145 degrees. To keep it tender, do not let it cook longer than that! It may be a tiny bit pink in the inside, but that is okay.
Apple Rosemary Grilled Pork Tenderloin
This makes 4 (2 packs) of pork tenderloin and serves 12 people.
- 1 1/2 cups apple cider
- 1/4 cup balsamic vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 5 Tbsp stone ground (whole grain) mustard
- 4 Tbsp maple syrup
- 5 cloves garlic, chopped
- 4 Tbsp fresh rosemary, chopped
- salt and pepper
Prepare the marinade. Trim the silver skin from the pork tenderloin. (It is easiest if you use a boning, or a very sharp knife).
Pour some of the marinade in a casserole dish. Add the pork, then pour the remainder of the marinade on top. Refrigerate and leave in the marinade for at least 4 hours. Closer to 8 hours would be better!
An hour before serving, remove from the refrigerator. Let sit at room temperature for 20-30 minutes before grilling. Preheat the grill to medium. Grill for several minutes on each side, until the internal temperature reaches between 137-145 degrees.
After removing from the grill, let rest for at least 15 minutes. Then slice with a serrated or boning knife. Slice at a diagonal instead of straight down.
We love to serve this with sides such as mashed cauliflower or roasted sweet potatoes, maple dijon green beans, and a salad of mixed greens, balsamic dressing, sliced apples, bacon, pecans, gorgonzola, etc.