This Grilled Pork Tenderloin recipe is a real keeper! It delivers juicy, tender, and delicious results without any need for marinating – and it cooks in just 15 minutes.
This easy grilling recipe is a breeze to make, and the results are always fork-tender and packed with sizzling flavor. It’s so foolproof that even if you’re new to grilling, you’ll end up with a delicious dish every time!
Why you’ll love this recipe
- Easy: This recipe is really easy. Whether you’re using a gas or charcoal grill, and no matter your grilling experience, it always comes out perfectly cooked and fork-tender.
- Budget-friendly: Pork tenderloin is quite affordable compared to other lean and tender cuts. Paired with a pasta or potato salad and grilled corn, it’s a very budget-friendly, delicious summer dinner.
- Quick to prep: No need to marinate here! A spice rub is all you need, and then the pork cooks quickly on the grill.
One of my absolute favorite cuts of meat to serve my family is pork tenderloin.
It’s not just because it’s budget-friendly and incredibly versatile, but because it can truly rival filet mignon when it comes to being fork-tender, especially when grilled. It’s a cut that consistently delivers delicious results and goes with so many things!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Pork tenderloin: Please note that this recipe is for pork tenderloin, not pork loin. Pork loin is a larger cut which needs a longer cooking time at lower heat.
- Brown sugar: I do like to add some sweetness here, but I know not everybody is a fan. You can just skip the sugar if you prefer it that way!
- Cumin: Maybe this is a spice you don’t keep on hand. You can skip it, but if you frequently grill pork, I highly recommend picking up a jar at the store – it really makes grilled pork shine!
- Ground paprika: I love using smoked paprika in this recipe, but feel free to use regular!
How to grill pork tenderloin
Before you start: First, preheat your grill to medium-high heat, aiming for a temperature between 400-425°F. This will get those grill grates nice and hot, perfect for grilling.
1. Step: Prep the pork
Next, prepare your pork tenderloin. Trim off any excess fat and silver skin. This part can be a bit tricky, but it’s worth it for a better texture! Once trimmed, pat the tenderloin dry with a paper towel.
2. Step: Season the pork
Now brush about 1 ½ tablespoons of olive oil onto the meat, making sure to coat the tenderloin evenly all over.
In a small bowl, mix together all of your herbs and spices. Rub this spice mixture all over the pork tenderloin, pressing/rubbing it into the meat to help it stick.
3. Step: Grill the pork
Place the tenderloin on the hot grill grates, cover, and let it cook for about 12-15 minutes. Remember to flip it halfway through grilling. You’ll know it’s done when the internal temperature reaches 145°F, so be sure to use a meat thermometer to check for doneness.
4. Step: Rest and serve
Once cooked, remove the tenderloin from the grill and place it on a serving platter or cutting board. Let it rest for 5 minutes. This resting period is very important as it allows the meat to reabsorb its natural juices, making it even more flavorful and tender!
After resting, slice the tenderloin into slices (I prefer thicker slices – around 1 inch thick) and get ready to enjoy your deliciously grilled dinner!
Top tips
- Silver skin: The white skin sometimes seen on pork tenderloin is called silver skin. It’s tough and chewy, so it’s best to remove it before grilling. Get a sharp knife between the silver skin and the meat, then gently slide your knife along, keeping it as close to the surface as possible. At the same time, use your other hand to pull the silver skin and any attached fat away from the meat. This process might take a bit of practice, but with a little patience, you’ll get the hang of it..
- Grilling method: For perfect pork tenderloin, try cooking with indirect heat. Instead of placing it directly over the flame, set it to the side and keep the grill lid closed in between flipping. This method helps cook the meat evenly and keeps it juicy and tender.
- Internal temperature: The USDA recommends grilling pork tenderloin until it reaches an internal temperature of 145°F at the thickest part. After that, let it rest for at least 5 minutes before slicing. You may notice that the meat is slightly pink in the middle, which is perfectly normal if you accurately measured the pork’s internal temperature.
Helpful hints
Recipe variations
- Marinate it: If you want to prep your meat several hours ahead of time, I suggest using my pork tenderloin marinade instead of the spice rub.
- Change up the spices: Feel free to use your favorite spices for the spice rub, or use a ready-made spice mix such as Cajun or steak seasoning.
Leftovers
Keep leftovers covered in the fridge for up to 3 days. Reheat the leftovers in a pan on the stove until steaming hot all the way through.
Heat it covered, adding a little broth to the bottom of the pan to keep the pork from drying out (you want the meat to steam rather than fry, to keep it juicy and tender).
Serving ideas
I love serving grilled pork tenderloin with easy sides I can either have my husband cook on the grill, or that require very little heat inside the house!
Some of our favorites:
- Grilled corn on the cob (or air fried corn on the cob)
- Broccoli salad or three bean salad
- Campfire potatoes
- Air fryer baked potatoes
- Italian pasta salad
- Macaroni salad
- Coleslaw
More easy grilling recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Grilled Pork Tenderloin
Recipe details
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons brown sugar optional
- 1 ½ teaspoons salt
- 1 teaspoon ground paprika smoked or regular
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin optional but delicious!
- ¼ teaspoon ground pepper
Instructions
- Prep: Preheat grill to medium-high heat (400-425°F). Trim and remove silver skin from 2 pounds pork tenderloin.
- Season: Brush pork all over with 2 tablespoons olive oil. In a small bowl, combine 2 tablespoons brown sugar, 1 ½ teaspoons salt, 1 teaspoon ground paprika, 1 teaspoon garlic powder, ½ teaspoon ground cumin and ¼ teaspoon ground pepper. Rub all over pork.
- Grill: Place tenderloin on hot grill over indirect heat, cover, and cook for 12-15 minutes, flipping halfway. Grill until center reaches 145°F on an instant-read thermometer.
- Rest and serve: Remove pork tenderloin to a platter or cutting board. Let rest for 5-10 minutes before slicing.
Notes
Ingredient notes
- Pork tenderloin: Please note that this recipe is for pork tenderloin, not pork loin. Pork loin is a larger cut which needs a longer cooking time at lower heat.
- Brown sugar: I do like to add some sweetness here, but I know not everybody is a fan. You can just skip the sugar if you prefer it that way!
- Cumin: Maybe this is a spice you don’t keep on hand. You can skip it, but if you frequently grill pork, I highly recommend picking up a jar at the store – it really makes grilled pork shine!
Recipe tips
- Silver skin: The white skin sometimes seen on pork tenderloin is called silver skin. It’s tough and chewy, so it’s best to remove it before grilling. Get a sharp knife between the silver skin and the meat, then gently slide your knife along, keeping it as close to the surface as possible. At the same time, use your other hand to pull the silver skin and any attached fat away from the meat. This process might take a bit of practice, but with a little patience, you’ll get the hang of it..
- Internal temperature: The USDA recommends grilling pork tenderloin until it reaches an internal temperature of 145°F at the thickest part. After that, let it rest for at least 5 minutes before slicing. You may notice that the meat is slightly pink in the middle, which is perfectly normal if you accurately measured the pork’s internal temperature.
- Store leftovers in the fridge, covered, for up to 3 days. Reheat in a pan, covered with a little broth, until heated all the way through.
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