I’m sharing my method for the most unbelievably juicy grilled pork tenderloin, which cooks in under 15 minutes. Pair with grilled vegetables for a filling and healthy dinner!
Let’s keep this grilling train rollin‘, shall we?
Here at home we have the capability to grill year round, but the desire to stand outside freezing my buns off in the season that shall not be named is, shall we say, lacking. That said, I welcome grilling season – what with it’s sizzling suppers requiring nearly no cleanup – with open arms, and a cold drink in hand.
Last weekend I was grilling an unbelievably juicy pork tenderloin when the urge for a frosty beverage kicked in. Something about it being 85 degrees outside and burning your knuckle hairs over a hot flame does that to a girl. I opened the sliding door, popped my head in, and was about to ask Ben to get me something to drink when I realized he already had a hard cider in his outstretched hand. Does that man know me, or does he know me?
The cider went perfectly with the grilled pork tenderloin I was cooking at the time. As the name of this post implies, pork tenderloin becomes unbeliveably juicy and tender once seared over a hot and high flame. Like, giving steak a run for its money, juicy and tender! Plus it grills up in under 15 minutes.
I’ve tested the method for grilling pork tenderloin, which is the same method I use for flank steak, countless times over the past month and it works every single time. Without fail. Seared and sizzling outsides, wonderfully juicy and tender insides. NO pans to clean, NO turning on the oven – just pure, easy, deliciousness.
Pork is a meat (besides crock pot pulled pork and bacon, of course,) that I avoided like the plague for years and years after I left home. When I was growing up pork had to be cooked to 160 degrees which, combined with my Dad’s fondness for well-done meat, meant each pork chop, pork tenderloin, and pork roast we ate felt like chewing on a mouthful of sawdust. Here in the present though, pork only needs to be cooked to a tender 140 degrees. Read: melt in your mouth.
Grilled pork tenderloin is also a favorite of mine because it’s an extremely affordable cut of meat. In my area, it usually sells for $3.99/lb and a 1-1/2lb cut generously feeds Ben, Lincoln, and myself. Pair with grilled vegetables and a baked potato or rice, and you have an extremely wallet-friendly meal.
Usually I simply season my pork tenderloin, avoiding marinades because who has the time plus they tend to burn while searing on the grill. After slicing I serve with a sauce like my homemade Honey-Balsamic BBQ Sauce, Chimichurri Sauce (<< THIS!!) or Tessemae’s Creamy Ranch Dressing. I’m telling you, there isn’t much that dressing doesn’t go with!
I hope you give this grilled pork tenderloin a try – I can almost guarantee it will become a new summer favorite!
Start by trimming a 1-1/2lb pork tenderloin. Note: this is not the same thing as a pork LOIN, which is typically used as a roast.
Rub the tenderloin all over with extra virgin olive oil then sprinkle with your desired seasonings – salt, pepper, garlic powder, a steak rub (which is what I used) etc. – really anything you like. Like I said, I skip marinating the tenderloin in anything containing sugars like honey, maple syrup or brown sugar, which would likely burn during the searing process on the grill.
Which is where we head next! You’re going to create a double heat zone on the grill, which sounds fancy, but it just means one side is going to be hotter than the other. Here’s what ya do:
- Step 1: Preheat the grill with all burners set to high heat until the internal temperature reaches at least 500 degrees.
- Step 2: Turn 1/2 or 1/3 of the burners (depending on how many burners your grill has) to low heat.
- Step 3: Place the tenderloin on the high heat side of the grill then grill for 1-1/2 minutes on all four sides, closing the lid between flipping.
- Step 4: Move the tenderloin over to the low heat side of the grill then grill for 4 minutes on each of the 2 larger sides (you will sear on 4 sides but 2 sides will end up being fatter/flatter,) or until an instant read thermometer inserted into the center of the tenderloin reads 140 degrees. Again, keep the lid closed between flipping.
That’s all she wrote! Let the tenderloin rest for 10 minutes before slicing into thick slices. I usually use that time to grill fresh vegetables – zucchini, summer squash, and/or asparagus are my favorites. Serve with the BBQ sauce of your choice, or a homemade chimichurri sauce (HIGHLY recommend,) and dig in. Enjoy, enjoy!
Grilled Pork Tenderloin
I'm sharing my method for the most unbelievably juicy grilled pork tenderloin, which cooks in under 15 minutes. A filling and healthy summer dinner!
- 1-1/2lb pork tenderloin (NOT pork loin), trimmed
- extra virgin olive oil
- seasonings: salt, pepper, garlic powder, steak rub, etc.
- Heat grill on high until it reaches 500 degrees then turn one burner down to low.
- Rub pork tenderloin all over with extra virgin olive oil then season with desired seasonings. Add pork to the high heat side of the grill then grill for 1-1/2 minutes on all four sides, keeping the lid closed between flipping.
- Move pork tenderloin to the side of the grill with low heat then grill for an additional 4 minutes on each of the two larger sides (so 8 minutes total,) or until an instant read thermometer reads 140 degrees, keeping the lid closed between flipping. Let pork rest for 10 minutes before slicing and serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.