There is nothing quite as easy or delicious as Grilled Pork Tenderloin. This Grilled Pork Tenderloin recipe is easy enough for a weeknight meal and fancy enough for company. Prepare the dry rub in advance and apply the rub to the pork tenderloin. Refrigerate for two hours up to overnight.
Juicy Grilled Pork Tenderloin
Learn how to grill pork tenderloin to perfection with this easy and healthy recipe. You’ll end up with juicy and flavorful meat that will satisfy your taste buds. The pork is tender and flavorful on both a gas grill and a charcoal grill. Roasted asparagus, roasted corn on the cob, garden salad, and Southern green beans are perfect vegetables to serve with this recipe.
Grilled Pork Tenderloin Ingredients
How to make Grilled Pork Tenderloin
Start by trimming the silver skin off your pork tenderloin if it has not already been done. Then, combine the paprika, brown sugar, cumin, chili powder, salt, black pepper, and cayenne pepper in a large Ziploc bag. Shake the bag well to combine all the ingredients. Dry the pork tenderloin with a paper towel. Using your hands, rub the mixture all over the pork tenderloin. Place the pork tenderloin into the bag and store it in the refrigerator for several hours, up to overnight.
Preheat the grill to medium-high heat or about 425-450 degrees using half of the burners. Add the pork tenderloin to the side of the lit grill (direct heat) and cover. Cook for about 5-6 minutes undisturbed to sear it. Roll the tenderloin over and cook the other side for 4-5 minutes. Move the tenderloin to the side that is not lit (indirect heat) and baste with the barbecue sauce mixture every couple of minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees. Remove the meat from the grill, plate it, and cover it loosely with an aluminum foil tent. Let the pork rest for 10-15 minutes before slicing.
Beth’s Recipe Tips
- Pork tenderloin is one of my favorite cuts of meat, but you must remove the silver skin. Pork tenderloins have an area of connective tissue known as silver skin, which is silvery-white in appearance. Silver skin doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away with a sharp knife.
- The dry rub has more flavor than any marinade I have tried. Prepare the dry rub in advance and rub it into the pork tenderloin. Cover and refrigerate for several hours up to overnight.
- Pork tenderloin is a lean cut of meat, so don’t overcook it. Make sure you purchase pork tenderloin, not pork loin. The National Pork Board recommends cooking pork tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium). An instant-read thermometer is inexpensive and a valuable asset in the kitchen.
- After grilling the pork tenderloin, cover it loosely with an aluminum foil tent and let it rest for 10-15 minutes. This allows the meat to redistribute the juices that have been driven to the center by the grill’s heat.
- Garnish the cooked tenderloin with fresh herbs like parsley, rosemary, or thyme.
What to Serve with Grilled Pork Tenderloin
Storage and Reheat
Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over low heat, frequently turning, in the oven on low heat or in the microwave at reduced power. Cold leftover slices are delicious on a sandwich.
To freeze, first cool completely. Then, freeze in a heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight. Reheat in a skillet on the stovetop over low heat, frequently turning, in the oven on low heat or in the microwave at reduced power.
More pork tenderloin recipes
Grilled Pork Tenderloin Recipe
Ingredients
- 1 1/4 -1 1/2 lb pork tenderloin trimmed
Rub
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon ground cayenne pepper
Sauce
- 1 tablespoon honey
- 2/3 cup of your favorite bbq sauce
- 2 teaspoons Dijon mustard
Instructions
- In a Ziploc bag, combine paprika, brown sugar, cumin, chili powder, kosher salt, black pepper, and cayenne pepper. Dry the pork tenderloin with a paper towel. Rub the mixture over the pork tenderloin and refrigerate from 2 hours to overnight.
- In a small bowl, combine honey, barbecue sauce, and Dijon mustard.
- Preheat the grill to 425-450 degrees, lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook for an additional 4-5 minutes. Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2-3 minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees. Remove the meat from the grill, plate it, and cover it loosely with an aluminum foil tent. Let rest for 10-15 minutes before slicing.
Notes
- Pork tenderloin is one of my favorite cuts of meat, but you must remove the silver skin. Pork tenderloins have an area of connective tissue known as silver skin, which is silvery-white in appearance. Silver skin doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away with a sharp knife.
- The dry rub has more flavor than any marinade I have tried. Prepare the dry rub in advance and rub it into the pork tenderloin. Cover and refrigerate for several hours up to overnight.
- Pork tenderloin is a lean cut of meat, so don't overcook it. Make sure you purchase pork tenderloin, not pork loin. The National Pork Board recommends cooking pork tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium). An instant-read thermometer is inexpensive and a valuable asset in the kitchen.
- After grilling the pork tenderloin, cover it loosely with an aluminum foil tent and let it rest for 10-15 minutes. This allows the meat to redistribute the juices that have been driven to the center by the grill's heat.
- Garnish the cooked tenderloin with fresh herbs like parsley, rosemary, or thyme.
Nutrition
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Catalina
I am drooling over this pork tenderloin! It’s so juicy inside and crispy outside!
Rhian Westbury
I don’t remember the last time we cooked a pork tenderloin at home. But this one looks juicy and succulent, so definitely something to try x
Sandra
Everyone at my house enjoyed this!! I will definitely make it again soon!
Beth Pierce
Thanks, Sandra!
So glad that you liked it!
Beti
WOW! This was perfect! It cooked up juicy and tender. I served it with pan-fried potatoes and grilled asparagus!
katerina
Yes, please! This was so tender and juicy!! I can’t wait to make it again. My new favorite way to cook pork tenderloin.
Allyson Zea
Making this on the grill gives it such a nice flavor! We really enjoyed it!
Erin | Dinners, Dishes and Dessert
Looks incredibly delicious! Adding on our must make list!