Grilling pork tenderloin doesn’t need fancy techniques or a lot of guesswork. This simple method uses direct heat on a gas grill—no juggling burners or zones. You’ll get juicy, tender results in under 30 minutes with just salt, pepper, and a hot grill.
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"Great recipe, easy to follow directions. Taste fantastic"
🧡 Why You’ll Love This Recipe
- Juicy and tender every time – Lean pork doesn’t have to be dry. This method keeps it moist.
- Beginner-friendly – No zones or marinades needed—just simple steps and smart timing.
- Grill it your way – From a hint of pink to well done, you control the doneness.
- Quick, versatile, and grill-friendly – Ready in about 30 minutes on gas or charcoal with seasoning options to fit any mood.
- Healthy and just the right size – Lean protein that’s perfect for two or a small household.
🐖Ingredients
- Pork tenderloin – About 1½ pounds, trimmed of fat and silver skin.
- Seasoning – Just kosher salt and black pepper works great, or use your favorite pork rub or spice mix.
- Optional – Add BBQ rub, glaze, marinade, or even brine to customize the flavor.
👨🍳Quick Overview: How to Grill a Pork Tenderloin on a Gas Grill
1. Trim and prep
Trim off the silver skin and any excess fat.
2. Optional brine and season
Brine for 1–2 hours if desired, then rinse well. Pat dry and season with salt, pepper, or your favorite rub.
3. Grilling
Place on a preheated grill at 450°–500°F. Close the lid and rotate ⅓ every 5 minutes. Cook to an internal temp of 145°—about 25 minutes total.
✅Pro Tip: Pork tenderloin is shaped like a triangle. Flip it one-third of a turn each time to cook all sides evenly.
✅ Pro Tip: Always cook to temperature, not time. Use an instant-read thermometer for perfect doneness. Remember, the temperature will rise a few degrees during the rest period.
4. Rest before slicing
Tent with foil and rest for 5–10 minutes so the juices reabsorb. Then slice across the grain and serve.
👇For complete step-by-step instructions, scroll down to the printable 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-pound pork tenderloin over direct heat at a surface temperature of 450°F, and it will take about 25 minutes to reach an internal temperature of 145°F (medium-rare). Smaller tenderloins (1¼ lb) may cook 5–8 minutes faster, while larger ones (1¾ lb) could take 5–10 minutes longer.
Estimated grill times at 450°F for a 1½-pound tenderloin:
- Rare (<145°F) – Not recommended (USDA safety guidelines).
- Medium-Rare (145°–150°F) – A little pink. About 22–27 minutes. My go-to and highly recommended.
- Medium (150°–155°F) – Around 27–30 minutes. My wife's choice.
- Medium-Well (155°–160°F) – Takes roughly 29–32 minutes. Fine, if you’re sure.
- Well Done (160°F+) – Not recommended—tends to be dry and tough.
Reminder: These times are just a planning guide—always cook to an internal temperature, not by the clock. The temperature will rise 2° to 4°F after removing it from the grill.
✅ Pro Tip: According to the USDA, pork is safe to eat at 145°F—even if it's a little pink inside. That’s medium-rare and perfectly fine, as long as it’s been rested for 3 minutes.
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🥣Seasoning/Marinades
Just coarse salt and black pepper are enough to make pork tenderloin shine. I often use my All Purpose Seasoning - 7:2:1 and 7:2:2, made with salt, pepper, and garlic powder. You can also go with a pork rub like BBQ Dry Rub or Southwest Chipotle Seasoning—really, any seasoning blend you like will work.
For something special, try a marinade like my Balsamic Pork Tenderloin or Alton Browns Chipotle Lime Pork Tenderloin. Want to level it up with flavor? Add a glaze, like my Honey Garlic Pork Tenderloin, or go full BBQ with my Memphis BBQ Pork Tenderloin—a favorite for a reason.
🤔 Troubleshooting and getting it right every time
Most problems come down to two things: grill surface temperature and not using an instant-read thermometer.
- A grill surface thermometer tells you the actual temperature where the pork is cooking, not just what the hood says.
- An instant-read thermometer checks doneness by measuring the internal temperature of the meat.
Together, they take the guesswork out of grilling.
While I recommend a gas grill for better control, charcoal works too—as long as you can manage consistent heat. For more tips on grill temps, see my Guide to Grill Temperature on a Gas Grill.
Here’s how to fix the most common issues:
- Excessive char – Flip more often and lower the grill temperature a bit.
- Flare-ups – Avoid flare zones and trim visible fat before grilling.
- Undercooked center – Lower the grill temp for gentler, more even cooking.
- Dry pork – Two main causes:
- Overcooking – Always cook to 145°F and check with a thermometer.
- Freezer damage – Pork that's been frozen too long can lose moisture. A quick brine helps, but starting with fresh meat is best.
🍽️Serving grilled pork tenderloin
Let the meat rest off the heat for 5 to 10 minutes after grilling so the juices reabsorb. Then slice across the grain for the most tender results.
We usually serve it plain or with a little BBQ sauce, but it also works well with a glaze or light drizzle of pan sauce.
If you’re pairing, a light red wine (like Pinot Noir) or a dry white (like Sauvignon Blanc) goes great with grilled pork.
Sides? Totally optional. But if you’re looking:
- Vegetables: Grilled Mixed Vegetables, Grilled Corn, Grilled Asparagus.
- Potatoes: Grilled Little Potatoes, Grilled French Fries
- Salad: Fresh garden salad, Fresh Spinach Salad, Caprese Pasta Salad, Macaroni Salad.
- Dessert: Brown Sugar Cinnamon Glazed Grilled Pineapple, Fresh Strawberry Pie.
❄️Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheat gently in the microwave on medium power so it stays tender. Or skip the heat: sliced cold pork tenderloin makes a great topping for a green salad or sandwich.
❓FAQs
Yes. According to the USDA, pork is safe to eat at 145°F with a 3-minute rest—even if it’s slightly pink inside. That’s medium-rare and perfectly safe when cooked to the right temperature.
Use your finger or a butter knife to slip underneath and loosen it. A sharp knife may be needed for the tougher spots.
It’s optional. Pork tenderloin is already tender and moist, but brining can help if it's been frozen. A good basic brine: 1 tablespoon kosher salt per cup of water. You can add an equal amount of sugar and toss in garlic or herbs for more flavor.
Brine in the fridge for 1 to 2 hours, rinse under running water, and pat dry. Don’t add extra salt when seasoning if you brine.
No need. This direct heat method gives faster results, great char, and juicy meat with less hassle. I’ve done it this way for decades.
Nope—they’re different cuts. Pork tenderloin is smaller and cooks faster. If yours weighs over 2 pounds, it’s probably a pork loin, not a tenderloin.
📖The Recipe Card with Step-by-Step Instructions
How to Grill Pork Tenderloin on a Gas Grill
Video Slideshow
Ingredients
- 1 pork tenderloin - about 1½ pounds
- Kosher salt and pepper to taste - or seasoning of choice
- 4 cups water
- 4 tablespoons salt
- 3 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. After brining, rinse under running water and pat dry. *Do not use salty seasoning if you brined.
Seasoning and grilling
- Preheat the grill to a surface temperature of 450° to 500°F (medium-high). Clean and oil the grates. Season the pork, then place it over direct heat.
- Close the lid and rotate ⅓ every 5 minutes. Grill for about 25 minutes, or until internal temp reaches 145°F.
Resting before slicing
- Remove from the grill a few degrees below your target temperature. Tent lightly with foil and let rest for 5–10 minutes before slicing.
Recipe Notes
Pro Tips
- Pork tenderloin is shaped like a triangle. Each flip should be ⅓ of a rotation to cook all sides evenly.
- Brining is optional but helpful for frozen tenderloins.
- Use a grill surface thermometer to hit 450°–500°F consistently.
- Don’t add extra salt after brining.
- The final internal temperature of 145°–150°F gives the best results.
- More seasoning ideas are in the recipe post.
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. I have re-used pictures from other posts. This is a total update of a guide I published the first year of the blog that greatly needed a rewrite.
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