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
- Cucumber Tomato Salad
- Marinated Vegetable Salad
- The BEST Pasta Salad
- 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
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
Perfect Grilled Steak with Herb Butter
Sweet Chili Coconut Lime Grilled Chicken
You are a queen! I’ve made this three times now and won’t stop! I’ve made it for two dinner parties and your directons have made it stress-free. It’s delicious and everyone raves about it. Ha- it’s so easy and cheap. {I am now bowing to you, royal highness} Thanks so much for this!
Just have to tell you that I made this tonight. I followed the grilling directions to a T (set a timer on my phone and everything)! Thank you for those details. This turned out beautifully and all four of our young kids were raving about it. Our six year old took one bite and said “Mom, I’m definitely having seconds!” Thank you!
I made this last night for supper. The balsamic vinegar BBQ sauce is da-bomb! I paired it with a broccoli salad that I saw on Iowa Ingredient. We Iowans know good food!
[…] 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! […]
wonderful, beautiful and mouthwatering, I love everything about this, very inspiring for summer grilling! Thank you for this!
This looks great Kristin! Glad to find your blog today. I sometimes find pork dry and chewy, not this time. The sauce looks lovely to accompany, top job.
LOVE this! We just got a new grill, it’s SOOOO exciting!
Wow.. I mean WOW. Made a believer out of me. I always wrapped my loin in bacon to avoid drynesss. Pink (not too pink), juicy and mouth watering good. This is our next Christmas meal since we don’t do traditional. It is that good.
Oh my gosh, I am so so happy you loved it, Yvonne! Thanks so much for coming back to leave feedback too – I really appreciate it! :)
I CANNOT wait to try this! I have often wondered if I could grill a tenderloin or not and now that I have step by step instructions and cooking times…I’m going for it! My father also liked to “kill” all the meats on the grill growing up bahahahaha!
Let me know what you think – truly this method hasn’t failed me yet!
Pork loin does make a great roast, but it’s also amazing (maybe even better) cut into 1.5″ slices and grilled like a steak. Same cooking process as your tenderloin preparation – grill to 145*F and let rest. Give it a try!
I’ll definitely give that a try, Anna! I imagine it’s got more of a pork chop texture?
OMG this looks and sounds sooooo delicious!!! I really have to try this recipe once. Thank you so much for this inspiration and the nice pictures. YUMMY :)
XoXo from Germany
Thank you for the specific grilling directions! (in particular, which seared side is which!)
You got it – I know grilling meat can be confusing!
Wow — looks so delicious!!!
Yummmm!!! I’ve gotta try this…
Perfect timing.! HyVee had tenderloins on sale last week BOGO. Out of the freezer they come! Will try your grilling method.
Yesss! Hope you love the method, Kari!
My Mom used to overplay the pre-marinated pork tenderloins growing up so I haven’t had one in years but this looks delicious, especially with those grilled veggies!
Hehehe – I feel you! Hope you give this one a try! :)
This is amazing – I have a thawed pork tenderloin in my fridge that I didn’t know what to do with for tonight! Question – if I use your go-to steak seasoning mix (which we love), will that go well with the chimichurri sauce? Or better with BBQ sauce? Thanks!
It will go great with either sauce! I hope you love the dish!
Yum! I recently discovered a love for pork tenderloin, but I have never tried grilling it. This looks incredible and even better not to have to turn the oven on in my already hot AZ kitchen. Win win!
Thanks for sharing!
Yes! Perfect for those scorching temps!
Looks great! What steak seasoning do you normally use? There are so many out there, not sure which would work best with this pork. Thanks!
I use a steak seasoning I have from a butcher shop near my in-law’s house in DC, but recreated it here: http://iowagirleats.com/2015/06/17/perfect-grilled-steak-with-herb-butter/
OMG, That looks yummy. Totally worth to give a try on this.