This flavorful Grilled Pork Tenderloin is marinated and seasoned with a dry rub then, cooked on a hot grill until a nice crust forms on the outside, while the meat is still juicy and tender inside. Learn how to grill pork tenderloin to perfection with this easy recipe!
Grilled Pork Tenderloin Recipe
This easy recipe makes the most flavorful and juiciest pork tenderloin ever! A boneless pork loin roast is a very lean cut of meat and cooking it on a charcoal grill or gas grill is actually quite simple.
I will show you the best way to prepare the perfect pork tenderloin and I will walk you through the easy grilling process. I can guarantee you won’t want to wait until grilling season to make this recipe (and you don’t have to! Get a gill pan and make it any time of the year)
Why You Should Make This Recipe?
- Healthy Protein: Pork aka the “other white meat” is a healthy and lean meat and a low-fat source of protein.
- Cooks Quickly: Compared to other pork cuts, pork tenderloin doesn’t get tender the longer it cooks (like a shoulder pork roast or pork butt). For best results and the juiciest meat, a tenderloin should be served when is still showing a little pink in the middle.
- Budget Friendly: This tender cut of pork is fairly inexpensive and often on sale.
Pork Loin vs Pork Tenderloin
The first thing to note here is that this is a recipe for pork tenderloin and NOT a recipe for a whole pork loin. Although, both the loin and the tenderloin come from the loin muscle of the pork, they are different cuts of meat that require different cooking times and methods.
Pork tenderloin is thiner and longer, doesn’t have a thin layer of fat on top and the meat is dark pink compared to the very light pinkish hue of a loin. A tenderloin is always boneless while the loin can be boneless or have bones.
What’s Pork Tenderloin?
Pork tenderloin or pork filet is a lean and tender cut of meat from the loin muscle of the pig’s back. Because this muscle is not used for movement, is very tender and has very little fat. Pork tenderloin is a thin and long boneless cut similar to beef tenderloin which is then cut into medallions for filet mignon.
Is Pork tenderloin Healthy?
Yes! Pork tenderloin is a healthy cut of pork that is very lean. Just like boneless chicken breast, pork tenderloin is a great source of protein.
Grilled Pork Tenderloin Ingredients
Be sure to check the printable recipe card below for full ingredients and their exact quantities.
- Pork Tenderloin: This recipe uses pork tenderloin and not pork loin. Although both cuts are lean and juicy, they are not interchangeable. They require different preparations and cooking times. Pork tenderloin is a much thiner, longer cut that usually weights about a pound. It is often sold in a two-pack.
- Oil: I use olive oil.
- Pineapple Juice: I usually get canned pineapple juice. Apple juice is a good substitution.
- Spice Mix: This mix contains brown sugar, chili powder (I use chipotle chili powder or ancho chili powder but any chili powder works!), garlic powder, onion powder, dried oregano, black pepper and salt (I use sea salt or Kosher salt)
How Do You Grill The Perfect Pork Tenderloin?
These are the highlights of how to grill pork tenderloin step by step. I am providing you with detailed instructions for grilling pork tenderloin on a gas grill and a charcoal grill on the printable recipe card below.
- Trim: Trim the tenderloin of any excess fat and remove the silver skin. Although silver skin is thin when raw, it becomes chewy when cooked. Silver skin also prevents any seasoning from penetrating the meat.
- Marinate: Place the tenderloin and the pineapple juice in a large resealable plastic bag and marinate in the refrigerator for 2 hours or overnight.
- Combine Dry Rub: Remove the meat from the refrigerator and allow it to sit at room temperature for 30 minutes to an hour to take off the chill.In a small bowl, combine the spices for the dry rub.
- Season: Remove the pork tenderloin from the resealable bag and pat it dry with paper towels. Next, rub or brush the tenderloin with the olive oil and then season it with the spice mix, massaging it into the meat.
- Grill: When ready to cook, clean and oil the grill grates then, heat the grill to medium-high heat, about 400º F . Place the tenderloin on the grill and cook for about 15 minutes, turning on all sides to brown evenly. Remove the meat from the grill when the internal temperature of the pork reaches 140-145 degrees Fahrenheit when checked with a meat thermometer.
- Rest: Allow the meat to rest before slicing. Next, enjoy the best pork tenderloin recipe ever!
What Temp Should I Cook Pork Tenderloin on the Grill?
To grill the perfect pork tenderloin, we set the grill’s temperature to medium-high heat(400ºF to 425ºF).
How Long Does It Take to Grill Pork Tenderloin?
Unlike other pork cuts, the tenderloin cooks pretty quickly. Cook tenderloin for about 12-16 minutes on a gas or charcoal grill at medium to medium-high heat. Exact times will vary depending on the thickness of the meat and the grill’s exact temperature.
How Do You Know When Pork Tenderloin Is Done?
The best way to make sure your pork is done is by checking the internal temperature with an instant-read meat thermometer. A meat thermometer inserted in the thickest part of the pork, should register 145ºƒ for medium-rare.
Can Pork Be Eaten When Is A Little Pink In the Middle?
Yes, according to the USDA, pork that is medium-rare and shows a bit of pink in the middle is completely safe to consume. They recommend to cook the pork until it reaches an internal temperature of 145º F and to allow it to sit for 3 minutes before eating it. We usually allow the pork to rest for at least 5 minutes so there is enough time for the juices to redistribute.
How Do You Keep Pork Tenderloin From Drying Out On the Grill?
Cooking the best, juicy, most delicious pork tenderloin on the grill is quite easy. Here are some of my best tips for perfectly grilled pork tenderloin:
- Remove the silver skin: That thin membrane becomes chewy when cooked. When found on the thinner ends of the tenderloin, it can cause the meat to curl up!
- Marinate the meat: This is probably the most important step when preparing this recipe or any lean cut of meat. Brining is also an option but I prefer using a simple marinade to tenderize, add moisture and impart flavor to the pork. In this recipe, the marinade has one ingredient! It doesn’t get much simpler than that!
- Rest the meat: I know that after the pork comes off the grill looking and smelling wonderfully, all that we want to do is cut into it and eat but, allowing the meat to rest allows the juices in the meat redistribute. Cutting the met too fast causes the meat juices to leak off the meat and onto the cutting board.
How Do You Prevent Pork Tenderloin From Sticking to the Grill?
- Clean the grill grates well.
- Brush the grates with oil or use cooking spray.
- Keep the grill’s temperature under 450ºF.
How To Serve Grilled Pork Tenderloin?
After removing the pork from the grill, allow it to rest for about 10 minutes. Then, slice it into thick medallions or into thin slices. Both ways are absolutely fabulous.
Thin slices can be made into sandwiches or wraps or used to top salads, fill quesadillas or burritos. Thick pork medallions can be served with your favorite side dish. Here are some side dishes our readers love:
Storing, Freezing and Reheating
Storing: Store leftover grilled pork tenderloin in an airtight container or resealable plastic bag in the refrigerator for 2-3 days.
Freezing: Cool the grilled pork tenderloin completely and store in an airtight container or in a freezer safe resealable bag and freeze for 2 months. Thaw in the refrigerator overnight.
Reheating:You can reheat the pork in a preheated 300ºF oven. Place the meat in an oven safe container and add a few tablespoons of broth (I use chicken broth), cover with aluminum foil and reheat until the pork is warm through (about 10-12 minutes). The pork can also be warmed up in the microwave at 60% power in small 30-seconds intervals until warm through.
Grilled Pork Tenderloin Tips for Success
- Clean your grill grates and brush them with oil or spray them with cooking spray before you start grilling.
- Make sure you get a pork tenderloin and not a pork loin. Pork loin is a larger and thicker piece of meat that needs additional time cooking.
- Marinating the meat prevents it from drying up when grilled. Marinate for a minimum of 2 hours or overnight for best results.
- Instead of pineapple juice, you can marinate the pork in apple juice.
- After removing the pork from the grill, allow it to rest for 5-10 minutes before cutting or serving.
Check some of our favorite pork recipes:
Grilled Pork Tenderloin
Ingredients
- 1 pork tenderloin (about 1 to1.5 pounds)
- 1 cup pineapple juice
- 1 tablespoon olive oil
Spice Rub
- 2 tablespoons brown sugar
- 1 teaspoon chipotle chili powder or ancho chile powder (use less if sensitive to spice)
- 1 teaspoon sea salt or Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Instructions
- Trim the tenderloin of any excess fat and remove the silver skin.
- Place the tenderloin and the pineapple juice in a resealable plastic bag. Press out any excess air and seal the bag. Marinate in the refrigerator for 2 hours or overnight.
- Remove the meat from the refrigerator 30 minutes to 1 hour before grilling and allow it to sit on the counter to take off the chill.
- In a small bowl, mix together the spice rub ingredients.
- Remove the pork tenderloin from the resealable plastic bag and pat it dry with paper towels. Discard the marinade.
- Rub or brush the tenderloin with the olive oil and then season it with the spice rub, massaging it into the meat.
If using a gas grill
- When ready to cook, clean and oil the grill grates, then heat the grill to medium-high heat, about 400 degrees Fahrenheit.
- Place the tenderloin on the grill and cook for about 8-10 minutes, turning on all sides to brown evenly. Lower the heat to medium, cover the grill and cook for about 5-6 minutes checking the pork a few times to make sure it’s not charring too much. Grill until the pork reaches an internal temperature of 145 degrees Fahrenheit when checked with a meat thermometer.
- Remove the pork from the grill and allow to rest, tented with aluminum foil for 10 minutes before slicing and serving.
If using a charcoal grill
- Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.
- Place the tenderloin on the grill and cook for about 8-10 minutes, turning on all sides to brown evenly. Move the pork to the cooler side of the grill (the side that is not lit). Grill for 6-7 minutes under indirect heat. Grill, covered flipping a few times until the pork reaches an internal temperature of 145 degrees Fahrenheit when checked with a meat thermometer.
- Remove the pork from the grill and allow to rest, tented with aluminum foil for 10 minutes before slicing and serving.
Recipe Notes
- To check for doneness, insert an instant-read thermometer into the thickest part of the tenderloin. The internal temperature should reach 145ºF for medium-rare. Pork with a bit of pink in the middle is safe to eat.
- Make sure you get a pork tenderloin and not a pork loin. Pork loin is a larger and thicker piece of meat that needs additional time cooking.
- Instead of pineapple juice, you can marinate the pork in apple juice.
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