This delicious grilled pork tenderloin is the perfect recipe for grilling season. Add incredible flavor with a homemade rub and the grill the tenderloin until it's juicy and tender. An easy meal for any occasion!
Grilled Pork Tenderloin
A perfect grilled pork tenderloin doesn't have to be difficult to obtain! With this simple recipe, you can whip up a quick pork rub to season your pork tenderloin, and then throw it on the grill.
This recipe is great for a quick weeknight dinner and is a main dish that the whole family will enjoy. I'm all for simple weeknight meals, and this grilled pork tenderloin is just that.
Sometimes I'll make marinated pork tenderloin, but if I forget to marinate the meat and still need to cook the tenderloin, then I love to shift to this recipe. Both are equally tasty and produce juicy pork every single time.
You can make this on both a charcoal grill and a gas grill, either will work. Grilling is one of my favorite ways to cook meat because it just infuses so many flavors into the meat. Give this great recipe a try and serve with your favorite sides, you'll love how it turns out!
Why You'll Love this Recipe
Pork tenderloin is one of my favorite cuts of meat because it's so easy to cook. There's so many other reasons why I love this recipe too:
- Pork tenderloin is a relatively inexpensive cut of meat making this a pretty affordable meal that is quick and easy!
- Easily change up the seasonings in the dry rub to adapt to whatever you have on hand, or other flavor profiles that you want to explore.
- You can make this recipe in just about 15 minutes. It doesn't take long at all which is perfect for busy weeknights.
Pork Tenderloin vs Pork Loin
Are pork tenderloin and pork loin the same thing? Nope! In fact, they are entirely different cuts of meat. While this pork tenderloin marinade recipe can be used on a pork loin, the cooking method and cooking time would be entirely different.
A pork tenderloin is a narrow cut of meat that is very tender and lean. Whereas, a pork loin is much larger and flatter and is an entirely different cut of meat. Pork loin can also have a bone in it, but a pork tenderloin is always boneless. It is important not to substitute one for the other unless you know how you plan to adjust the cooking time and/or method.
Ingredients
This grilled pork tenderloin recipe is so easy to make. Here are all of the simple ingredients that you need:
- pork tenderloin
- paprika
- brown sugar
- garlic powder
- onion powder
- salt
- black pepper
- chipotle powder
Substitutions and Variations
You can use light or dark brown sugar in the pork rub ingredients, both will work just fine!
Feel free to change things up with the spices used. You can use some red pepper if you want to give it a little kick, and fresh herbs or dried herbs like rosemary, parsley, and thyme.
I do not recommend swapping pork tenderloin out and using pork loin unless you know how to cook pork loin! It will grill much differently than a pork tenderloin.
How to Make Grilled Pork Tenderloin
This easy recipe doesn't have too many steps! Here's how to make it:
Bring the pork tenderloin out of the refrigerator for about 30 minutes before you begin prepping it. This will allow it to come to room temperature.
Mix the dry rub ingredients together in a small bowl or a mason jar and combine well.
Then pat the pork tenderloins dry with paper towels and spread the dry rub generously over both sides. Let the dry rub sit while you preheat the grill to 400°F (204°C).
Once the grill has preheated, turn off one burner and keep the other on medium high heat. Place the seasoned pork tenderloin on the side of the grill that is still on.
Cook on the larger side of the tenderloin for 3 minutes, then flip to the other large side and cook another 3 minutes.
One thing you need to know: Pork tenderloins sort of have three sides, but one is usually much thinner. You'll need to cook the two largest sections first so that the smallest side doesn't get overcooked.
Move the tenderloin to the side with indirect heat with the fatter side toward the heat. Grill for 4 more minutes on each side, or until an instant-read meat thermometer reads 145°F (63°C).
Then remove the perfectly grilled pork tenderloin from the grill and let the pork rest. Slice and serve when ready!
How to Store Grilled Pork Tenderloin
To keep the juicy pork tenderloin from drying out, it is best to store unsliced leftovers. If you have already sliced your tenderloin, you can still store it, just keep in mind that it may dry out a bit more quickly!
Transfer leftovers to an airtight container and refrigerate for 3-4 days. You can freeze leftovers if you'd like, but the texture of the meat is often not as tender after being thawed and reheated.
To reheat pork tenderloin, place on the stove top in a skillet with a little oil or in the oven. Heat until the meat reaches a safe internal temperature for consumption.
What to Serve with Grilled Pork Tenderloin
Serve this perfect pork tenderloin with any and all of your favorite sides! You can keep things on the grill and make some grilled zucchini and squash along with that grilled asparagus.
A simple side of parmesan risotto or garlic green beans would also be tasty. And we love any excuse to serve cheesy potatoes and roasted root vegetables.
Mashed potatoes and easy drop biscuits would also be perfectly yummy!
Don't forget dessert! These White Chocolate Raspberry Cookies or Coconut Cupcakes would round out the meal!
Tips for Success
Check out these simple tips to make this one of those easy weeknight meals you'll never forget:
- Use an instant-read thermometer to check the temperature of the pork tenderloin before pulling it off of the grill. Make sure to temp the thickest part of the meat.
- The two zone grilling method is the key to success here. Essentially, you are heating the entire grill and then turning off one side. The meat won't overcook this way. I have successfully cooked this recipe without using the two zone method, but if you do that be very careful not to cook it too quickly or on too high of a heat.
- Be sure to clean your grill well before grilling the pork. I have a whole post with the best tips and tricks on how to clean your grill.
FAQ
According to the USDA, pork is considered red meat. Here's what they say:
"Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat." All livestock, including pork, veal, lamb, and beef are considered to be red meat.
The temperature of pork tenderloin should be 145°F (63°C). Check the temperature of the pork with a meat thermometer to make sure that the tenderloin is fully cooked.
More Grilling Recipes
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Grilled Pork Tenderloin
Ingredients
- 1 ½ pounds pork tenderloin see notes
- 1 ½ teaspoons paprika
- 1 ½ teaspoons brown sugar
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅛ teaspoon chipotle powder
Instructions
- Bring pork out of fridge about 30 minutes before prepping to allow it to come to room temperature.
- Mix the dry rub ingredients together in a small bowl.
- Pat the tenderloins dry then generously spread the dry rub over both sides of the pork.
- Let dry rub sit while you preheat the grill to medium-high heat, about 400°F (20°C).
- Once grill is preheated, you'll turn OFF one burner. The other should remain on medium-high heat.
- Place the pork on the side that is ON. Cook on one of the larger sides for 3 minutes, then flip to the other larger side for another 3 minutes. (Pork tenderloins sort of have three sides, but one is usually much thinner).
- Move the tenderloin to the indirect heat side with the fatter side towards the heat. Grill for another 4 minutes on each side (total of 8 minutes) or until an instant read meat thermometer reads 145°F (63°C). Remove from grill and allow pork to rest before cutting into slices and serving.
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