Grilled Pork Tenderloin
This grilled pork tenderloin is a juicy, flavorful dinner, perfect for a summer cookout. A simple homemade dry rub adds incredible flavor while the grill keeps the pork tender and perfectly juicy. It's an easy from-scratch dinner that's a snap to make.
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Grilled Pork Tenderloin Recipe
I'm usually the person who plans ahead and gets meat marinating the night before. Then there are those days when I realize it's five o'clock and dinner hasn't even crossed my mind. This grilled pork tenderloins recipe was born from those moments.
Instead of reaching for a bottled marinade or changing my dinner plans, I started using a homemade pork dry rub that comes together in just a couple of minutes.
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I'm all for simple weeknight meals, and grilled pork tenderloin is just that.
This is one of my favorite recipes to pull out whenever I want to fire up the grill without a lot of extra planning.
Why You'll Love this Recipe
Pork tenderloin is a great cut of meat because it feels special but doesn't cost a fortune. It's an affordable option, and it's practically effortless to cook. Since pork tenderloin is naturally lean, it grills quickly and slices beautifully.
One of the best things about this recipe is that it is easy to customize. Add a pinch of cayenne for extra heat, use your favorite barbecue seasoning, or adjust the herbs and spices to match your family's tastes.
Ingredients
Despite their similar names, pork tenderloin and pork loin are two different cuts of meat. They cook very differently, so it's important to buy the right one for this recipe.
For this recipe, be sure to use pork tenderloin.
Pork Tenderloin vs Pork Loin
Pork tenderloin is a long, narrow cut that's naturally lean and is almost always sold in a package of two. The average weight of the entire package is usually 1.5 pounds.
Pork loin is larger and thicker, and because it is a roast, it is sometimes sold with the bone still in. Aside from the size, the easiest way to identify a pork loin is that it has a thick fat cap on one side.
While you can use a dry rub on a pork loin, it needs a low and slow cooking method, like an oven or slow cooker.
Chipotle powder gives the dry rub a subtle smoky heat. If you prefer a milder flavor, simply use less or swap it for your favorite chili powder.
How to Make Grilled Pork Tenderloin
Scroll down to the recipe card for the full step by step instructions! ⬇️
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- Take the pork tenderloin out of the refrigerator about 30 minutes before you want to start grilling. While it comes closer to room temperature, go ahead and make the dry rub, then evenly apply it onto all side of the pork.
- Place the pork tenderloin over direct heat and sear all sides until nicely browned. Then move it to the cooler side of the grill and continue cooking over indirect heat until the thickest part reaches 145°F.
- Remove the pork from the grill and let it rest for 5 minutes before slicing.
- Slice against the grain, then serve warm with your favorite side dishes.
Madison's Tips for Success:
I've tested this pork tenderloins recipe and have successfully made it many times. Use my tips to ensure that it turns out perfectly for you, too!
- Cook the largest sides first. Pork tenderloins aren't perfectly round, so sear the two larger sides before cooking the narrow side. This will help prevent it from overcooking.
- Use an instant-read meat thermometer. Insert the probe into the thickest part of the meat, and when it reaches 145°F, remove the grilled pork from the heat.
- Let it rest for a few minutes before slicing so the juices stay inside the meat.
Grilled Pork Tenderloins Recipe FAQs
Yes! The dry rub will keep for up to 6 months, and you can season the pork up to 24 hours in advance. Cover and refrigerate it until you're ready to grill.
Yes. If your pork tenderloin still has silver skin attached, trim it off with a sharp knife before seasoning. It won't hurt you if it stays on, but it doesn't break down during cooking and can be tough to eat.
Yes! If you don't have a grill, sear the pork in a tablespoon of oil heated in a large oven-safe skillet on the stove top. Then, transfer the skillet to the oven and cook in a 375°F. oven until it reaches an internal temperature of 145°F.
Storing and Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze cooked pork tenderloin, although the texture may be slightly less tender after thawing.
To reheat, warm the pork in a skillet over medium-low heat with a little oil or in a 300°F oven until heated through. This helps keep the meat from drying out.
Serving Ideas
This grilled pork tenderloin pairs well with just about any side dish. If you're already using the grill, serve it with grilled zucchini and squash or grilled asparagus for an easy summer meal.
For something a little heartier, add parmesan risotto, cheesy potatoes. End the meal with homemade white chocolate raspberry cookies or coconut cupcakes for dessert.
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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 1 ½ pounds pork tenderloin out of fridge about 30 minutes before prepping to allow it to come to room temperature.
- Mix the dry rub ingredients (1 ½ teaspoons paprika, 1 ½ teaspoons brown sugar, 1 teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoon salt, 1 teaspoon black pepper, and ⅛ teaspoon chipotle powder) together in a small bowl.
- Pat the tenderloins dry then generously spread the dry rub over all 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. (This is known as indirect heat cooking).
- Place the pork on the side of the grill that is turned 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.
Notes
- Cook the largest sides first. Pork tenderloins aren't perfectly round, so sear the two larger sides before cooking the narrow side. This will help prevent it from overcooking.
- Use an instant-read meat thermometer. Insert the probe into the thickest part of the meat, and when it reaches 145°F, remove the grilled pork from the heat.
- Let it rest for a few minutes before slicing so the juices stay inside the meat.
Nutrition
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My recipes have been featured on publications like South Your Mouth, Fun.com, Her Campus, Mental Floss, and the TastingTable.
