Grilled Pork Tenderloin: Juicy, Flavorful & Easy Recipe

When it comes to backyard grilling, few dishes impress like a perfectly cooked grilled pork tenderloin. This lean yet tender cut of meat absorbs flavors beautifully and cooks quickly, making it a favorite for weeknight dinners and weekend barbecues alike. In this comprehensive guide, you’ll learn everything you need to know about making the best grilled pork tenderloin—from selecting the meat, prepping it with a flavorful dry rub, grilling techniques, and serving tips.

Why Grilled Pork Tenderloin Is a Must-Try Dish

• Quick Cooking Time – Perfect for busy weeknights or impromptu gatherings.

• Healthy & Lean – Pork tenderloin is a lean source of protein, making it a nutritious choice.

• Full of Flavor – A smoky, sweet, and slightly spicy rub combined with a tangy glaze creates irresistible taste.

• Versatile – Pairs well with countless sides and works for any occasion.

Ingredients You’ll Need for Grilled Pork Tenderloin

Before firing up the grill, gather these ingredients for a perfectly seasoned pork tenderloin:

Pork Tenderloin

• 1 ¼ – 1 ½ lbs pork tenderloin, trimmed

Dry Rub

• 1 ½ teaspoons smoked paprika

• 1 tablespoon brown sugar

• 1 tablespoon cumin

• 1 ½ teaspoons chili powder

• ½ teaspoon kosher salt

• ½ teaspoon fresh ground black pepper

• ¼ teaspoon ground cayenne pepper

Sauce

• 1 tablespoon honey

• ⅔ cup barbecue sauce (your favorite brand or homemade)

• 2 teaspoons Dijon mustard

Step-by-Step Instructions for Grilling Pork Tenderloin

Step 1: Trim the Tenderloin

Pork tenderloin often comes with a thin layer of connective tissue called silver skin. It doesn’t break down during cooking and can make the meat tough, so it’s essential to remove it. Use a sharp knife to carefully trim away the silver skin without removing too much meat.

Step 2: Apply the Dry Rub

Combine smoked paprika, brown sugar, cumin, chili powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Pat the pork dry with paper towels to help the rub stick. Massage the spice blend all over the tenderloin, ensuring every inch is coated. For the best flavor, refrigerate for at least 2 hours or overnight.

Step 3: Prepare the Sauce

In a bowl, mix honey, barbecue sauce, and Dijon mustard until smooth. This glaze adds a sweet and tangy layer that complements the smoky spices.

Step 4: Preheat the Grill

Heat your grill to 425–450°F, setting up for two-zone cooking. Light only half the burners so you have a hot side (direct heat) and a cooler side (indirect heat).

Step 5: Sear the Tenderloin

Place the pork tenderloin on the hot side of the grill and cover. Cook for 5–6 minutes, then roll it over and cook for another 4–5 minutes to develop a nice crust.

Step 6: Move to Indirect Heat

Transfer the tenderloin to the cooler side of the grill. Begin basting with the sauce mixture every 2–3 minutes, turning occasionally for even cooking.

Step 7: Check for Doneness

Cook until the pork reaches an internal temperature of 145°F (medium rare) as recommended by the National Pork Board. This usually takes 20–25 minutes total. Use an instant-read thermometer for accuracy.

Step 8: Rest Before Slicing

Remove the pork from the grill and tent it loosely with foil. Let it rest for 10–15 minutes so the juices redistribute, resulting in tender, juicy slices.

Expert Tips for Perfect Grilled Pork Tenderloin

• Don’t Skip the Resting Time – Cutting too early will cause juices to spill out.

• Avoid Overcooking – Pork tenderloin is very lean and can dry out quickly.

• Control Heat – Start with direct heat for searing, then finish on indirect heat for even cooking.

• Double the Rub – Make extra spice blend and store it for future use.

Flavor Variations

One of the best things about pork tenderloin is its versatility. Here are some tasty twists:

• Asian-Inspired: Replace the rub with soy sauce, ginger, and garlic marinade.

• Herb-Crusted: Add fresh rosemary, thyme, and parsley to the rub for a Mediterranean flavor.

• Spicy Kick: Increase cayenne pepper or add crushed red pepper flakes.

What to Serve with Grilled Pork Tenderloin

This flavorful dish pairs well with a variety of sides:

• Grilled Vegetables – Zucchini, bell peppers, and asparagus.

• Roasted Potatoes – Crispy and seasoned with herbs.

• Coleslaw – A tangy slaw balances the smoky flavors.

• Corn on the Cob – Brushed with garlic butter for extra taste.

Nutrition Information (Per Serving)

• Calories: 248 kcal

• Protein: 20g

• Carbs: 29g

• Fat: 6g

• Sugar: 23g

Pork tenderloin is high in protein and low in fat, making it a healthy choice for grilled meals.

Storing and Reheating Leftovers

• Refrigerator: Store slices in an airtight container for up to 3 days.

• Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.

• Reheat: Warm gently in a skillet or oven with a splash of broth to prevent drying.

Frequently Asked Questions (PAA)

1. How do you keep pork tenderloin from drying out on the grill?

Use indirect heat after searing and avoid overcooking. Always let it rest before slicing.

2. Should you marinate pork tenderloin before grilling?

A dry rub works better for locking in flavors. However, you can marinate if you prefer a different taste profile.

3. Can you grill pork tenderloin on a charcoal grill?

Yes! Set up two zones—one for direct heat (searing) and one for indirect heat (cooking through).

4. How long does it take to grill pork tenderloin?

About 20–25 minutes, depending on thickness and grill temperature.

5. What internal temperature should pork tenderloin be?

145°F for medium rare, up to 160°F for medium.

Final Thoughts

This grilled pork tenderloin recipe combines a bold, smoky rub with a sweet-tangy glaze for an unforgettable dish. It’s easy to prepare, cooks quickly, and pairs well with endless sides. Follow these tips, and you’ll have a juicy, flavorful pork tenderloin that will impress your family and guests every time.

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