Grilling pork tenderloin on a gas grill takes about 25 minutes with direct heat—no complicated two-zone grilling. By accounting for its unique triangular shape with one-third turns, you can easily grill tender, juicy pork every time.
⏱️ Quick Answer: How Long to Grill Pork Tenderloin on a Gas Grill
Grilling a 1½ lbs pork tenderloin on a gas grill takes 22–27 minutes to reach 145°F (medium-rare) using an easy direct-heat method.
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- 📋 TL;DR— Recipe Summary
- 🐖 Ingredients
- 👨🍳 Quick Overview: How to Grill Pork Tenderloin on a Gas Grill
- ⏲️ How Long to Grill Pork Tenderloin on a Gas Grill
- 🌡️ Grill Temperature for Pork Tenderloin
- 🥣 Seasoning Options
- 🍽️ Serving Grilled Pork Tenderloin
- ❄️ Storage and Reheating
- 📝 More Grilled Pork Tenderloin Recipes
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Mark:
⭐⭐⭐⭐⭐
"Great recipe, easy to follow directions. Taste fantastic"
📋 TL;DR— Recipe Summary
What it is: An easy direct-heat method for grilling pork tenderloin on a gas grill.
Why you'll love it: No two-zone grilling needed. The simple one-third turns help grill all three sides evenly.
How to make it: Season, grill at 450°F, turn one-third every 5 minutes, and grill to 145°F.
🐖 Ingredients
Pork tenderloin – About 1½ pounds, trimmed of fat and silver skin. Do not use a pork loin.
Seasoning – Kosher salt and black pepper, or your favorite pork rub or spice mix.
👨🍳 Quick Overview: How to Grill Pork Tenderloin on a Gas Grill
1. Trim off the silver skin and excess fat. Brine if desired, then pat dry and season.
2. Place over direct heat on a preheated grill at 450°–500°F. Rotate one-third of a turn every 5 minutes. Grill to an internal temperature of 145°F.
3. Tent with foil and rest for 5–10 minutes so the juices reabsorb. Then slice across the grain and serve.
👇 For complete instructions, see the recipe card or keep reading for tips, flavor options, and serving ideas.
⏲️ How Long to Grill Pork Tenderloin on a Gas Grill
Grill a 1½ lbs pork tenderloin over direct heat at 450°F for about 22–27 minutes to reach 145°F (medium-rare).
Smaller tenderloins may take less time, while larger or thicker ones take longer. Always check the internal temperature with an instant-read thermometer.
Estimated grill times at 450°F for a 1½-pound tenderloin:
- Rare (below 145°F): Not recommended under USDA guidelines.
- Medium-rare (145°–150°F): About 22–27 minutes. Recommended.
- Medium (150°–155°F): About 27–30 minutes.
- Medium-well (155°–160°F): About 29–32 minutes.
- Well-done (160°F+): Not recommended; tends to be dry.
Residual cooking: The temperature will rise 2° to 4°F after removing it from the grill.
Food safety: USDA recommends a minimum internal temperature of 145°F with a 3-minute rest. Always check with an instant-read thermometer rather than relying on time alone.
🌡️ Grill Temperature for Pork Tenderloin
Use a 450°F grill surface temperature over direct heat. The temperature at the cooking surface may differ from the grill's hood thermometer.
No grill surface thermometer? Set your grill to medium to medium-high heat. It will work well as long as you grill to your desired internal meat temperature, accounting for a 2°–4°F rise after removal from the grill.
For more help, see my Guide to Grill Temperature on a Gas Grill.
🥣 Seasoning Options
Kosher salt and black pepper are enough, but I usually add garlic powder with my All-Purpose Seasoning. For more flavor, try my BBQ Dry Rub or Southwest Chipotle Seasoning.
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🍽️ Serving Grilled Pork Tenderloin
Slice the rested pork tenderloin across the grain and serve plain or with Memphis BBQ Sauce.
For side dishes, try Grilled Corn, Grilled Little Potatoes, or Grilled Mixed Vegetables. A simple green salad also works well.
❄️ Storage and Reheating
Store leftover pork tenderloin in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently in the microwave at medium power to prevent drying out. Cold slices are also excellent in sandwiches or salads.
📝 More Grilled Pork Tenderloin Recipes
- Alton Brown's Chipotle Lime Pork Tenderloin — a chipotle-lime marinade
- Balsamic Pork Tenderloin — balsamic and garlic
- Honey Garlic Pork Tenderloin — a sweet garlic glaze
- Memphis BBQ Pork Tenderloin — BBQ flavor
❓ FAQs
Yes. Pork is safe at an internal temperature of 145°F with a 3-minute rest, even if slightly pink inside.
Brining is optional but can help retain moisture, especially if the pork was previously frozen. Dissolve 1 tablespoon of kosher salt per cup of water, adding an equal amount of sugar if desired. Refrigerate the pork in the brine for 1–2 hours, then pat dry and skip additional salt when seasoning.
No. This recipe uses direct heat throughout, with one-third turns for even grilling. There's no need to set up separate heat zones.
No. Pork tenderloin is smaller, thinner, and grills much faster. A pork loin needs different cooking instructions.
📖The Recipe Card
How to Grill Pork Tenderloin on a Gas Grill
Video Slideshow
Ingredients
- 1 pork tenderloin - about 1½ pounds (not pork loin)
- Kosher salt and pepper to taste - or seasoning of choice
- 4 cups water
- 4 tablespoons salt
- 2–4 tablespoons brown sugar
Step-by-Step Instructions
Trim and prep
- Trim the tenderloin of any excess fat and the silver skin.
Optional brine
- To brine: Combine 4 cups of water and 4 tablespoons of salt in a food-safe plastic bag. Add 2–4 tablespoons of sugar if desired. Refrigerate for 1–2 hours. Pat dry after brining. Do not use salty seasoning if you brined.
Seasoning and grilling
- Preheat grill to 450°–500°F. Season the pork, then place over direct heat.
- Close the lid and rotate one-third of a turn every 5 minutes to grill all three sides evenly. Grill for about 25 minutes, until the internal temperature reaches 145°F.
Resting before slicing
- Remove from the grill, allowing for a 2°–4°F temperature rise during resting. Tent lightly with foil and rest for 5–10 minutes. Slice across the grain and serve.
Recipe Notes
Pro Tips
- Pork tenderloin is triangular. Rotate one-third of a turn each time to grill all three sides evenly.
- Aim for a grill surface temperature of 450°F. Without a surface thermometer, use medium to medium-high heat.
- Grill to your preferred internal temperature, allowing for a 2°–4°F rise during resting. For medium-rare, the final temperature should be at least 145°F.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Publisher note: Originally published May 21, 2017. Updated several times since then to improve the reader experience.
Sharon says
Grilled pork tenderloin recipe reads great. My only question is about the grill itself. Do you ever give alternate instructions for using a grill such as the George Foreman or any other indoor covered grill? Being alone, that is what I use and never can find alternates. Love your recipe site and the 'chubby' puppies at the end of each e-mail. They must like your cooking too.
Dan Mikesell AKA DrDan says
Hi Sharon,
Welcome to the blog.
Cooking in a Foreman type grill gets a little tough with thicker meat like a pork tenderloin. You are probable better served with a pan sear and then oven baked to final temp. https://www.101cookingfortwo.com/pan-seared-oven-roasted-pork-tenderloin/ or cutting across grain to make pork medalions like https://www.101cookingfortwo.com/easy-grilled-pork-tenderloin-medallions/. Thinner recipes like my grilled chicken breast sandwiches or pork tenderloin sandwiches will also work.
Hope that helps.
Dan
Jan says
Can this be made in the oven? If so, what temp & time?
Dan Mikesell AKA DrDan says
Hi Jan,
This is more of a grilling technique method. For oven baking, the most popular recipe is https://www.101cookingfortwo.com/pan-seared-oven-roasted-pork-tenderloin/ which uses the brief sear then baking. Or as a sheet pan meal with veggies https://www.101cookingfortwo.com/one-pan-roasted-pork-tenderloin-with-potatoes-and-carrots/
Dan