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Cajun Lemon Pepper Grilled Pork Tenderloin
Sink your teeth into savory Cajun Lemon Pepper Grilled Pork Tenderloin. Every bite of these tender, grilled chops delivers Cajun heat and a tangy lemon pepper punch. It’s easy southern grilling at its finest.
15 min 
Prep 10 min 
Serves 6
Ingredients
- For the Marinade:
- 1 ½ lb pork tenderloin
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp Creole Seasoning
- 1½ tsp freshly cracked black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp lemon pepper seasoning
- Optional Finishing Butter:
- 2 tbsp butter, melted
- 1 tsp lemon juice
- Pinch of black pepper
- Pinch of Creole Seasoning
Ingredients
- For the Marinade:
- 1 ½ lb pork tenderloin
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp Creole Seasoning
- 1½ tsp freshly cracked black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp lemon pepper seasoning
- Optional Finishing Butter:
- 2 tbsp butter, melted
- 1 tsp lemon juice
- Pinch of black pepper
- Pinch of Creole Seasoning
Directions
Start by patting the pork tenderloin dry with paper towels. In a bowl whisk together olive oil, lemon juice, lemon zest, and all the dry seasonings. Rub marinade evenly over the pork tenderloin.
Cover and refrigerate at least 2 hours (up to 12 hours for deeper flavor). If short on time, marinate at room temperature for 30 minutes. Bring to room temp before grilling.
Fire up your grill to medium-high heat (about 400°F). Clean and oil the grates well to prevent sticking.
Place the Pork Tenderloin over direct heat and sear for 2-3 minutes per side, rotating to brown all 4 sides. Move pork tenderloin to indirect heat, close the lid, and continue cooking until reaching an internal temperature of 145-160°F with a 3-minute rest. After resting, slice against the grain into medallions for tenderness.
While they rest, mix the finishing butter ingredients and brush over the top of the pork tenderloin for that extra burst of buttery citrus heat and enjoy! Pairs well with grilled asparagus and roasted sweet potatoes.