One of my favorite cuts of meat to feed my family is pork tenderloin. Not only is it inexpensive and versatile, but pork tenderloin truly rivals filet mignon in the fork-tender department, especially when grilled. That said, Grilled Pork Tenderloin is a slam dunk, home run — what other sports analogies can I throw out there — touchdown (!!) in the unbelievably juicy and delicious department. Best of all, this pork tenderloin recipe is FOOL PROOF and cooks in less than 15 minutes.
Watch How to Make It
Easy Grilled Pork Tenderloin
Grilled pork tenderloin — how do I love thee? Let me count the ways! It is…
Pork Tenderloin vs Pork Loin
I think it’s very important to note that pork TENDERLOIN is not the same thing as pork LOIN.
Pork tenderloin: this lean cut of meat comes from the muscle that runs alongside the backbone of the animal. Pork loin: this cut is larger and from the back of the animal. It’s commonly slow cooked as a whole roast in the oven.
That said, while you can grill pork loin, it would need to be grilled at a lower temperature and for much longer than pork tenderloin due to the fact that it’s a much larger and thicker cut of meat.
The Secret to Perfect Grilled Pork Tenderloin
Are you ready for this?! The secret to achieving juicy, perfectly-grilled pork tenderloin is two zone grilling. That means that once your grill is nice and hot you’ll scoot the hot coals over to one side of the grill if using a charcoal grill, or turn half the burners to low if using a gas grill, to create a direct heat side and indirect heat side. First, sear the outsides of the pork tenderloin on the direct heat side of the grill then move it to the indirect heat side of the grill to finish cooking through. That’s it! I’ll show you how below. :)
Tips for Perfect Grilled Pork Tenderloin
I like to slice the grilled pork into 1/2″ thick slices and truly they’re fork-tender. If we’re making pork sandwiches, I’ll slice the tenderloin into really thin slices then pile them onto buns. Either way, you can’t go wrong with this recipe — try it once, and you’ll make it again, and again, and again! (Looking for more grilling recipes? Try my Perfect Grilled Steak, Grilled Chicken Salad, or Sweet Chili Coconut-Lime Grilled Chicken!)
How to Grill Pork Tenderloin
Step 1: Prepare the Pork Tenderloin
Start by trimming a 1-1/2lb pork tenderloin of any silver skin or membranes then brush it all over with extra virgin olive oil or vegetable oil and sprinkle on your desired seasonings. I typically go with my homemade seasoned salt which contains garlic and onion powders, salt, and paprika, plus pepper, though you can use whatever seasonings you like.
Step 2: Prepare the Grill
Heat your grill until it reaches between 450 and 500 degrees. If you’re using a gas grill, that’s all burners blazing! This could take up to 10 minutes. This is an XL Big Green Egg and we use their natural hardwood charcoal.
Step 3: Prepare the Two Zones
Once the grill is hot, scoot the charcoal over to one side of the grill if using a charcoal grill. If using a gas grill, turn half or one third of the burners (depending on how many burners you’ve got) to low.
Step 4: Grill the Pork Tenderloin
How Long Does it Take to Grill the Pork Tenderloin?
Between the searing step which takes 6 minutes total (1-1/2 minutes on each of the four sides), and the indirect cooking step which takes 8 minutes (4 minutes on each of the larger two sides), you should have perfectly grilled pork tenderloin in 14 minutes!
Step 5: Let the Pork Tenderloin Rest
Remove the pork tenderloin from the grill then place it on a platter or cutting board (something with a lip to catch any juices that naturally seep out) and let it rest for at least 10 minutes before slicing. I usually use that time to grill sliced zucchini, asparagus, or corn on the cob. Thanks to the grill — dinner’s done! I call dish duty! Serve the grilled pork tenderloin with BBQ sauce, Bachan’s Japanese BBQ Sauce, chimichurri sauce, or…ketchup if you’re my 6 year old. ;)
Storage Tips
Store any leftover pork tenderloin in an airtight container or wrapped in foil in the fridge for 3-4 days. It is truly delicious cold, and so I usually eat the slices right out of the refrigerator. Otherwise you can reheat in the Air Fryer or microwave. Chop leftover grilled pork tenderloin then add to Easy Fried Rice, Thai Crunch Salad, Cauliflower Fried Rice, BBQ Cheddar Quesadillas, or even enchiladas. It can really replace chicken as a protein in most any meal. However you serve it, I hope you LOVE this easy, delicious, economical, fool-proof grilled pork tenderloin recipe! Enjoy!
What to Serve with Grilled Pork Tenderloin
Napa Sweet Corn Salad Cucumber Tomato Salad Healthy Mashed Potatoes Marinated Vegetable Salad Air Fryer Asparagus Fruit Salad for a Crowd The BEST Pasta Salad The BEST Baked Beans Air Fryer Corn on the Cob
Photos by Ashley McLaughlin Like this recipe? Share it with friends!
