Photo of Marinated Grilled Pork Tenderloin by WW

Marinated Grilled Pork Tenderloin

Points® value
Total Time
32 min
15 min
17 min
This lean pork tenderloin recipe gets a Portuguese twist in this George Mendes recipe, building bold flavours in only 15 minutes of active prep time. Using vinho verde is what gives this dish a Portuguese spin, but you could also use pinot grigio or sauvignon blanc, which are both dry white wine varieties that are good for cooking. If you prefer a milder dish, replace the crushed red pepper flakes with traditional ground black pepper. Pork should reach a minimum internal temperature of 145°F, and then let the meat rest for 3 minutes before eating to let the juices redistribute.


Olive oil

2 tbsp(s), extra-virgin

White wine

2 tbsp(s), dry, vinho verde variety

Fresh thyme

4 sprig(s)

Bay leaf

1 leaf/leaves, fresh, thinly sliced at an angle

Crushed red pepper flakes

½ tsp(s)


½ tsp(s), pimentón variety (smoked sweet paprika)

Uncooked lean pork tenderloin

¾ pound(s)

Kosher salt

½ tsp(s), or to taste


  1. In a large dish, whisk together oil, wine, thyme, bay leaf, chile flakes, and pimentón. Cut pork into 1 1/2-inch-thick steaks at a 45-degree angle (cutting meat on the bias helps keep it tender). Add meat to marinade and turn well to coat. Cover and refrigerate for 3 to 5 hours.
  2. When you’re ready to cook, prepare a grill by heating a mixture of all-natural briquettes and hardwood lump charcoal to medium-high heat (or use a gas grill). Take pork out of marinade, picking off herbs, and transfer marinade to a small saucepan. Bring marinade to a boil and reduce a few minutes until syrupy (the mixture will look broken). Remove from heat.
  3. Season pork with salt. Grill until charred, flip, and char other side, about 5 minutes. Flip again, brush on some cooked marinade and cook for 2 to 3 minutes more, then repeat with other side. Grill until pork is still a little pink in center, 10 to 12 minutes total. Spoon any remaining cooked marinade over pork and let rest a few minutes before serving.
  4. Serving size: 2 1/2 oz


This recipe, originally by George Mendes, has been adapted from My Portugal.