Grilling pork tenderloin is a delicious and easy way to enjoy this lean cut of meat. Follow our step-by-step instructions to ensure perfectly juicy and flavorful pork every time.
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. The result is 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.
Ingredients Needed
- Pork tenderloin: not to be confused with pork loin
- Brown sugar
- Seasonings: cumin, chili powder, kosher salt, black pepper and ground cayenne pepper
- Honey: a little bit for the sauce
- BBQ sauce: use your favorite brand
- Mustard: Dijon or prepared yellow mustard
How to make Grilled Pork Tenderloin
This is the nutshell version. Please see the recipe card below for the full list of ingredients and instructions.
If you haven’t already, trim the silver skin off your pork tenderloin. Then, combine the paprika, brown sugar, cumin, chili powder, salt, black pepper, and cayenne pepper in a large Ziploc bag.
Rub the mixture all over the pork tenderloin. Place the pork tenderloin in 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 or until it reaches 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.
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 driven to the center by the grill’s heat.
What To Serve With It
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.
Nutrition
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Carol Colborn
We loved the pork tenderloin recipe. It is one of our favorites. Thank you!
Melanie E
This sounds like a great recipe to make for the husband. He does enjoy pork tenderloin and doesn’t get it often at home.
Beth Pierce
Thanks, Melanie! Enjoy!