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 and it’s sizzling suppers requiring nearly no clean up with open arms, and a cold drink in hand.
Last weekend, as I was cooking an unbelievably juicy grilled pork tenderloin, the urge for a frosty beverage kicked in. What can I say, burning your knuckle hairs over a hot flame when it’s 85 degrees outside does that to a girl. I opened the sliding door into the kitchen, popped my head in, and was about to ask Ben for something to drink when I saw that he already had a cold, 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 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 countless times over the past month and it works every single time. Without fail. Seared and sizzling outsides, juicy and tender insides. NO pans to clean, NO turning on the oven – just pure, easy, deliciousness.
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.
I hope you give this grilled pork tenderloin a try – I can almost guarantee it will become a new summer favorite!
Step 1: Prepare the Pork Tenderloin
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. I usually skip marinating pork tenderloin in anything containing sugars like honey, maple syrup or brown sugar, which easily burn during the searing process on the grill.
Step 2: How to Grill Pork Tenderloin
Time to fire up the grill! You’re going to create a double heat zone on the grill, which means one side is going to be hotter than the other. Here’s how to grill pork tenderloin:
- Preheat the grill with all burners set to high heat until the internal temperature reaches at least 500 degrees.
- Turn 1/2 or 1/3 of the burners (depending on how many burners your grill has) to low heat.
- Place the tenderloin on the HIGH HEAT side of the grill then grill for 1-1/2 minutes on all four sides, for a total of 6 minutes, closing the lid between flipping.
- 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,), for a total of 8 more minutes, or until an instant read thermometer inserted into the center of the tenderloin reads 140 degrees. Again, keep the lid closed between flipping.
Let the tenderloin rest for 10 minutes before slicing into thick slices, or thinly shave the pork tenderloin, which is great for sandwiches. I usually use that time to grill fresh vegetables – zucchini, sweet corn on the cob, 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!
What to Serve with Grilled Pork Tenderloin
- Napa Sweet Corn Salad
- Baked Potatoes
- Marinated Vegetable Salad
- Seasoned Broiled Potatoes
- Judy’s Baked Beans
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Grilled Pork Tenderloin
Description
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!
Ingredients
- 1-1/2lb pork tenderloin (NOT pork loin), trimmed
- extra virgin olive oil
- seasonings: salt, pepper, garlic powder, steak rub, etc.
Directions
- 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, for a total of 6 minutes, 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, for a total of 8 more minutes, 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.
Notes
- I don't recommend marinating the pork in anything containing sugars (honey, brown sugar, maple syrup, etc) as it will burn while searing the outside of the pork.
- I like to serve my grilled pork tenderloin with Honey-Balsamic BBQ Sauce or homemade Chimichurri Sauce.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
More Grilling Recipes
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This is an absolutely excellent recipe! I use a lot of recipes I find online, and I have never left a review because I rarely use it more than once, or use it exactly as written, but I have actually been using this recipe about twice a month for the past year, exactly as written, and my kids and husband (and everyone else who has joined us on tenderloin nights) raves about it. There are rarely leftovers. The recipe is simple, straightforward and so SO easy! And most importantly, the tenderloin consistently comes out flavorful and juicy, never rubbery or dry! Only tip is to make sure to check the temp with a thermometer because depending on the day, it sometimes takes a little longer to get it to temp.
Beyond thrilled to read this comment and review, Martha! I am so glad it’s a repeater recipe for you and your family. I sincerely appreciate your comments and recipe rating!
We made this on the grill following your directions, and it was delicious—melted in our mouths!
Woo! So happy to hear that, Frances!
This was EXCELLENT, followed all your cooking directions 🧭 and I have to say this is the best pork tenderloin I’ve ever made. Thank You 😊 so very much!
WOO! Love to hear that, Michelle! Thank you so much for your feedback and recipe rating!
I made this using two 1.5 lb pork tenderloins. I used Montreal Chicken seasoning on them – couldn’t taste it so will definitely use a different seasoning mix next time. Had to transfer to under broiler in over part-way through as we didn’t have much charcoal left. Winged the timing and when I took out they were at 150 degrees. Allowed to rest 10 minutes and were still tender and cooked. Will try again but next time with more charcoal (on the shopping list now!) and probably some Lindberg Snider Porterhouse & Roast Seasoning because it rocks!
Woo!! So glad you were able to make it work in the end – I hope next time goes even more smoothly!
Love the way the pork tenderloin comes out. Juicy and tasty. I use Montreal steak seasoning. Yummy!
So glad this recipe was a success for you, Alma! I appreciate the review and star rating!!
Your recipe popped up on Google and now it’s saved in my recipes. So easy…and that balsamic honey bbq is very tasty!
So glad it was easy and delicious for you, Mark!! Thank you so much for your feedback and recipe rating!
These steps for grilling the pork tenderloin. It came out juicy and delicious.
So happy to hear that, John!
I’m new to grilling and this was exactly what I needed to make my first pork tenderloin on the grill! No kidding, super juicy and absolutely perfect. I’ll be using this method a LOT from now on. Thank you!!
I’m so glad you loved it, LF!
Even I hate chewy meat. As you said the meat should melt. The grilled pork looks delicious and I know it will taste delicious too.
I used this BBQ method with an overnight, teriyaki marinated, tenderloin, then brushed oyster sauce on while flipping on the low side of the grill. Came out perfect!
Sounds fabulous, Kevin!! Thank you so much for your feedback and recipe rating!