Grilled Pork Tenderloin
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!
Servings 4 servings
Calories 352kcal
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.
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.
Nutrition
Calories: 352kcal | Carbohydrates: 7g | Protein: 94g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 828mg | Potassium: 1812mg | Fiber: 1g | Sugar: 6g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 5mg