This Outback Steakhouse Grilled Pork Tenderloin copycat is juicy, smoky, and finished with a zesty herb sauce that somehow makes it taste… restaurant-y, even if your grill’s a little dusty. It’s a super simple marinade-and-grill situation — pretty fast, pretty cheap, solid dinner move.

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Quick Summary

Prep time: 10 mins (plus marinating if you want)
Cook time: 20 mins
Flavor: smoky, herby, a little tangy
Great for: grilling nights, meal prep, impressing people with minimal effort

Why I Like This Recipe

I wasn’t in the mood to chop vegetables or wash, like, five different pans. Just needed meat. Something fast but not sad. This pork thing? It takes barely any work — rub it, grill it, done. That green sauce on top makes it feel fancy even though it’s basically just herbs and oil. Weirdly satisfying.

Ingredients

For the pork:

Zest of 1 lemon
2 tbsp brown sugar
2 tsp smoked paprika
1 tsp cumin
1 tsp kosher salt
2 tbsp olive oil
1½ lb pork tenderloin

For the herb sauce:

2 scallions, thinly sliced
½ cup chopped parsley
¼ cup olive oil
2 garlic cloves, minced
3 tbsp red wine vinegar
2 tbsp oregano leaves
½ tsp red pepper flakes
Kosher salt + black pepper to taste

How To Make Grilled Pork Tenderloin

Rub the pork: Mix lemon zest, brown sugar, spices, and oil into a paste. Rub it all over the tenderloin. Let it sit for a few if you’ve got time.
Grill it up: Preheat your grill or grill pan to medium-high. Cook pork about 20 mins, turning now and then. You want a bit of char. Internal temp should hit 145°F. Bigger cuts? You can finish them in the oven at 400°F.
Make the sauce: Stir all the herb sauce ingredients in a bowl. Taste and adjust — you can’t mess it up.
Rest + slice: Let the pork rest 10 minutes before slicing. Spoon that herb sauce on top right before serving.

Grilled Pork Tenderloin– Easy Outback Steakhouse Copycat

Tips for Success

Use a meat thermometer — guessing is risky
Rest the pork — the juices will stay in
Sauce can be made ahead — keeps well in the fridge
Want extra heat? Add more red pepper
Double the herb sauce and use leftovers on eggs or veggies

Storage and Reheating

Fridge: Store sliced pork + sauce separately. Good for 3–4 days.
Freezer: Wrap pork tightly in foil or a freezer bag. Sauce doesn’t freeze great — make fresh next time.
Reheat: Low oven (300°F) is best to keep it from drying out. Drizzle a little oil or broth if needed.

Frequently Asked Questions

Can I make this without a grill?
Yep — a grill pan or even cast iron skillet works. Just get a good sear.
Do I have to let it marinate?
Nope, but even 30 minutes helps. The rub’s flavorful on its own though.
Is pork tenderloin the same as pork loin?
Not quite. Tenderloin is smaller and cooks faster. Loin’s a different cut — don’t swap without adjusting time.
What’s the sauce like?
Think chimichurri-ish. Fresh, tangy, garlicky.
Can I use dried herbs?
Fresh is way better here, but in a pinch? Use dried — just cut the amount in half.

Common Mistakes and How to Dodge Them

Not trimming the pork: Some tenderloins have silver skin — trim that off or it’ll be chewy and weird.
Overcooking: Pull it off at 145°F and let it rest. It’ll finish cooking as it sits.
Undersalting the rub: Taste a pinch before rubbing it on. If it’s bland raw, it’ll be bland cooked.
Slicing too early: Let it rest at least 10 mins or you’ll lose all that juicy goodness.
Skipping the sauce: Don’t. It balances everything — makes it way more than just grilled meat.

Nutrition Facts (Per Serving)

Calories: 322 kcal
Total Fat: 18g
Saturated Fat: 3g
Cholesterol: 82mg
Sodium: 472mg
Potassium: 638mg
Total Carbohydrate: 6g
Dietary Fiber: 1g
Sugars: 3g
Protein: 33g

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