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    🏠Home » Recipes » Pork Tenderloin Recipes

    How to Grill a Pork Tenderloin

    Dec 10, 2022 · Modified: Feb 21, 2023 by Dan Mikesell AKA DrDan · 21 Comments

    Recipe Table of Contents    
    4.44 from 178 votes

    Let's learn How to Grill a Pork Tenderloin that is juicy, moist, and tender. It's so easy to achieve in 30 minutes on your charcoal or gas grill.

    grilled tenderloin cut to show done interior
    Jump To:
    • 😊Why you will love this recipe
    • 👨‍🍳How to grill a pork tenderloin
    • ⏰How long to grill a pork tenderloin
    • 🐖About Pork Tenderloins
    • Seasoning/Marinades
    • BBQ Pork Tenderloin
    • ♨️Grill Setup
    • ✔️Pro Tips
    • ❓FAQs
    • 📖 Pork Tenderloin Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    😊Why you will love this recipe

    • Learn it all from the preparation, the right grill temperature, how long to grill, and the final internal temperature. It only takes 30 minutes with easy step-by-step photo instructions.
    • Pork tenderloin is an incredibly tender and tasty lean cut of meat that fits well into low-calorie, low-fat, and keto diets.
    • It is a great size for cooking for two or smaller households. But it is easy to scale up to large gatherings.
    • Grill temperature and time match pretty closely to chicken breasts, drumsticks, or thighs so that they can be cooked together.
    • It is an economical choice for the main dish that can be elegant or casual, so it is perfect for almost any occasion, from family dinners to fancy company meals.
    • It will quickly pick up flavors, so almost any seasoning will work well.
    • It may be the perfect meat for grilling and is easy to master.

    👨‍🍳How to grill a pork tenderloin

    1. Clean, oil, and preheat the grill to a surface temperature of about 450°.
    2. Trim the tenderloin—most will have a "silver skin" that should be removed. It is some tough connective tissue. Brine if you wish.
    3. Season to your taste. Just salt and pepper are enough but use any seasoning you wish. I suggest All Purpose Seasoning - 7:2:1 and 7:2:2.
    4. Grill over direct heat with the hood closed. Rotate the tenderloin ⅓ every 4-5 minutes. It is 3-sided meat.
    5. Grill until an internal temperature of a minimum of 145°—about 25 minutes but will vary by weight and thickness.
    6. Remove from grill and tent with foil for 5-10 minutes before serving.

    ⏰How long to grill a pork tenderloin

    It takes about 25 minutes to grill a pork tenderloin to 145° (medium-rare) with a 450° grill temperature.

    • Rare(less than 145°)—Not recommended due to USDA safety recommendations
    • Medium-Rare (145°-150°) will take about 22-27 minutes
    • Medium (150°-155°) will take about 27-30 minutes
    • Medium-Well(155°-160°) will take about 29+ minutes
    • Well Done(160°+)—Not recommended due to dryness and texture.

    Times will vary by the size and thickness of the pork tenderloin and your grill and the exact temperature of the grill surface.

    Times are provided to help with planning but never cook by time; always cook to a final internal temperature. The meat will rise 2° to 4° after removal from the grill.

    🐖About Pork Tenderloins

    The tenderloin refers to the psoas muscle along the lower back. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle. The psoas is generally the most tender cut since they are not used for movement.

    location of pork tenderloin on a chart of a pig - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified following the license.

    The tenderloin usually weighs about 1 to 1 ½ pounds. A large one could push
    towards 2 pounds. PLEASE BE SURE YOU HAVE A TENDERLOIN AND NOT A PORK LOIN.

    Brine(optional)

    Brine is not needed and will add time. It will add more moisture and tenderness. But realize it is already very tender and moist. If you do brine, do not season with additional salt.

    To brine, a good starting point is to add 1 tablespoon of salt and seal it in a food storage bag for every cup of water.

    You can fancy up your brine, some with sugar or brown sugar. Use about the same amount of sugar as salt. You can add some garlic or other things for flavor. An hour or two is enough time.

    Of course, refrigerate during the brining and rinse the tenderloin with running water, and pat dry at the end.

    Seasoning/Marinades

    Just coarse salt and black pepper are enough. I suggest All Purpose Seasoning - 7:2:1 and 7:2:2, with salt, pepper, and garlic powder. But any seasoning or herb will generally work well.

    You can fancy it up for special occasions with marinades.

    BBQ Pork Tenderloin

    For great barbequed pork tenderloin, skip the other seasoning and use a BBQ pork rub. Then serve with a great sauce.

    My Favorite Memphis Dry Rub-use with Memphis-Style Homemade BBQ Sauce.

    • 2 tablespoons paprika
    • 1 tablespoon brown sugar
    • 1 teaspoon black pepper
    • ½ teaspoon chili powder
    • ¼ to ½ teaspoon cayenne pepper
    • ½ teaspoon dry mustard
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 teaspoon kosher salt - only add if not brining.

    ♨️Grill Setup

    Almost any gas grill will do. You need a grill surface temperature of about 450° to a maximum of 500°. It will be at about 60-75% power on most gas grillssssssssssss

    An investment of $10 in a grill surface thermometer is always a good idea. DO NOT look at the thermometer on the hood of your grill; it is not even close.
    For help on grill surface temperature, please see my A Beginners Guide to Grill Temperature on a Gas Grill.

    A charcoal grill should be fine. Just don't crank up the heat and watch the surface temperature. You will need not to create a large fire and probably use the grill vents to help adjust the temperature. Of course, preheat, clean, and brush with vegetable oil.

    ✔️Pro Tips

    • The big secret about pork tenderloin is that it is not round, flat, or square. It is a triangle, so there are three sides. So, whether cooking on a grill or in a pan, cook three sides and don't force it into a shape that is not natural.
    • A pork loin is NOT a tenderloin. They are different cuts of meat and do not cook the same. If you are not sure, just the size will tell you. The tenderloin usually weighs about 1 to 1 ½ pounds. A huge one could push towards 2 pounds. If you think you have a four-pound tenderloin, you are mistaken.

    ❓FAQs

    How to remove the silver skin?

    .Work a finger or butter knife under it and work it off. A sharp knife may be needed if there are a few spots. Sometimes the back of the knife blade may work better than the butter knife.

    When is the pork tenderloin done?

    The pork is done at a minimum of 145° internal temperature in the thickest part. According to the USDA, that is the minimum safe internal temperature with a 3-minute rest after cooking.

    You must check the temperature with an instant-read thermometer or meat thermometer.

    What to serve with grilled pork tenderloin?

    Side dishes are always hard to choose. I suggest vegetables like Grilled Mixed Vegetables or Grilled Asparagus make an excellent side dish. We like to have potatoes of some type, like Grilled Baby Potatoes. And fresh salad goes with everything.

    Brown Sugar Cinnamon Glazed Grilled Pineapple is a great dessert served with ice cream.

    What to do with leftovers?

    Leftovers can be refrigerated in an airtight container for up to 4 days and reheated in a microwave. I live to slice up cold leftovers on a green salad.

    📖 Pork Tenderloin Recipes

    The Best BBQ Pork Tenderloin - Memphis Style

    Grilled Bacon Wrapped Pork Medallions

    Oven Fried Pork Tenderloin Sandwiches

    Alton Browns Chipotle Lime Pork Tenderloin

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Grill Recipes, Grilling Techniques, Healthy Recipes, Low Carb/Keto Recipes, Pork Recipes, Pork Tenderloin Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Editor's note: Some images from different grillings may not match exactly. They are provided to illustrate the instructions.

    trimmed pork tenderloin on a red board

    Trim the tenderloin of any excess fat and the silver skin.

    adding a pork tenderlion to a bag of brine in a metal bowl

    Optional Brine: Start with 4 cups of water with 4 tablespoons salt in a food-storage plastic bag. Add 2-4 tablespoons of sugar if you want. Refrigerate for 1-2 hours. When done with the brine, remove it from the brine, rinse under running water, and pat dry. Salt and black pepper or other seasonings at this point, but DO NOT ADD SALT if you brine.

    clean and oil grill crates

    Preheat the grill to a surface temperature of 450° to 500°—medium-high on most grills. Clean and oil grates well.

    grilled pork tenderloin still on the grill grates

    Place over direct heat—close the lid. Rotate ⅓ every 5 minutes until done to your liking. About 25 minutes for 145°, but do not cook by time alone—use a thermometer. The time to get to your final temperature varies by weight and the exact surface temperature of the grill.

    sliced pork tenderloin on a wooden board

    Remove from the grill a few degrees less than your desired final temperature. Tent lightly for 5 minutes before serving.

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    Recipe

    grilled tenderloin cut to show done interior

    How to Grill a Pork Tenderloin

    From Dan Mikesell AKA DrDan
    Let's learn How to Grill a Pork Tenderloin that is juicy, moist, and tender. It's easy in 30 minutes on your charcoal or gas grill.
    Tap to leave a Rating
    4.44 from 178 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 1 pork tenderloin - about 1 ½ pounds
    • Kosher salt and pepper to taste - I use 7:2:2

    Optional Brine

    • 4 cups water
    • 4 tablespoons kosher salt
    • 3 tablespoons sugar
    Prevent your screen from going dark

    Instructions

    • Trim the tenderloin of any excess fat and the silver skin.
      trimmed pork tenderloin on a red board
    • Optional Brine: Start with 4 cups of water with 4 tablespoons salt in a food-storage plastic bag. Add 2-4 tablespoons of sugar if you want. Refrigerate for 1-2 hours. When done with the brine, remove it from the brine, rinse under running water, and pat dry. Salt and black pepper or other seasonings at this point, but DO NOT ADD SALT if you brine.
      adding a pork tenderlion to a bag of brine in a metal bowl
    • Preheat the grill to a surface temperature of 450° to 500°—medium-high on most grills. Clean and oil grates well.
      clean and oil grill crates
    • Place over direct heat—close the lid. Rotate ⅓ every 5 minutes until done to your liking. About 25 minutes for 145°, but do not cook by time alone—use a thermometer. The time to get to your final temperature varies by weight and the exact surface temperature of the grill.
      grilled pork tenderloin still on the grill grates
    • Remove from the grill a few degrees less than your desired final temperature. Tent lightly for 5 minutes before serving.
      sliced pork tenderloin on wood
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Remember it is triangular meat not round. So a flip is ⅓ of a rotation.
    2. Brine if you have time but results are still excellent without a brine.
    3. Cook over medium to medium-high heat. Use a grill surface thermometer to get 450° to 500°.
    4. Season any way you want but do not add more salt if you brined.
    5. The final internal temperature of 145°-150° is nicely done.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    How to Grill a Pork Tenderloin
    Amount Per Serving
    Calories 177 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 2g10%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 96mg32%
    Sodium 655mg27%
    Potassium 540mg15%
    Protein 31g62%
    Vitamin A 15IU0%
    Vitamin C 1.7mg2%
    Calcium 10mg1%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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 was in great need of a rewrite.

    balls chasing the ball

    More Pork Tenderloin Recipes

    • Pork Tenderloin with Potatoes and Carrots on a blue plate
      Pork Tenderloin with Potatoes and Carrots
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      Pork Tenderloin Carnitas
    • Pork Tenderloin Sandwich on white plate
      Oven Fried Pork Tenderloin Sandwiches
    • Pan Seared Oven Roasted Pork Tenderloin

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    1. Fufu

      May 28, 2022 at 3:47 pm

      5 stars
      Perfect! No brining or marinating. Just rubbed on olive oil garlic and rosemary. Served with homemade rhubarb chutney. Tis the season. OMG yum.

      Reply
    2. Jonny

      May 13, 2022 at 6:39 am

      5 stars
      I made this and it was fantastic. It was an easy but delicious Mother’s Day lunch made wen we got home from church. I did the brine while we were out and then seasoned with black pepper and crushed rosemary. I also used Hickory wood chips in a smoke box for added smoke flavor.

      Roasted Brussel sprouts in a foil pack as a side.

      Thanks Dr. Dan!

      Reply
    3. Don

      October 09, 2021 at 10:58 am

      Do you cook the Pork Tenderloin over Direct heat and the Indirect? Or over Direct heat the entire time at 450 ish?

      Thanks

      Reply
      • Dan Mikesell AKA DrDan

        October 09, 2021 at 11:09 am

        Hi Don,

        Welcome to the blog.

        Direct heat entirely in the 450°range. The grill surface temperature is the most important part in getting the correct internal temperature with nice color on the outside without burning.

        You could sear than go indirect but that complicates the process needlessly.

        Dan

    4. chris

      May 09, 2021 at 10:28 pm

      have used the recipe twice, both turned out great, thanks!

      Reply
    5. Peter

      November 24, 2020 at 2:39 pm

      5 stars
      I make it based on time. Tenderloins don’t vary that much in size. Employ direct and indirect methods. Works with gas or charcoal(full chimney). Place over direct high heat. Rotating until a slight char all the way around. Move to the indirect side, close the lid and wait 18 minutes. Remove and rest for 5. Beautiful medium-well.

      Reply
    6. Lew Lowther

      September 02, 2020 at 1:27 pm

      I tried your conversion to metric option. It converted cups-to-ml, but did nothing with pounds or tablespoons in the recipe, nor did it make any changes whatsoever in the Instructions, most notably temperature! Dunno if the recipe is any good. The half-baked attempt at making it accessible was enough to put me off.

      Reply
    7. TB

      June 12, 2020 at 6:51 pm

      5 stars
      Just made on weber 1200 gas grill. I have never had better or more tender. i marinated overnight did not brine. (Used soy sauce, garlic, maple syrup, horse radish, olive oil) The PL we bought was cut in half length wise. I did 3 min. on larger sides (I was afraid 5 min would be too long), then propped them up against a rolled up piece of foil to do 2+ min on thin sides. placed foil under tapered end once it reached 130 degrees while larger end continued to come up to 130. Then tented off grill 5min. to rest. 140 degrees was perfect.

      Reply
    8. Mark

      June 01, 2020 at 2:41 pm

      5 stars
      Great recipe easy to follow directions Taste fantastic

      Reply
    9. Lenny

      January 23, 2020 at 5:54 pm

      You said:
      "For me, I use a super-duper Weber that can get very hot, and that will be a small amount over 50%."

      50% of what?

      Reply
      • Dan Mikesell AKA DrDan

        January 23, 2020 at 5:59 pm

        Hi Lenny,
        Welcome to the blog.
        50% means only halfway on the knob. So 50% power to the burner.
        Hope that helps. Please ask if you have other questions.
        Dan

    10. T. Charles

      October 17, 2019 at 7:23 pm

      I make a cream sauce out of creamed corned to place on the bottom of the plate, then place grilled pork medallion on top. Sides of fresh colorful vegetables, bean, red pepper, yellow squash, zucchini, carrots, taters, onions, etc.

      Reply
    11. Janet Mince

      September 14, 2019 at 6:37 pm

      5 stars
      Excellent instructions and easy to follow! Used a pre-seasoned pork loin but wrapped in bacon just because I can. Lol. Turned out great and didn't overcook.

      Reply
    12. Ron

      July 15, 2018 at 5:49 pm

      Dr. Dan
      I used the thin copper grill mate on top of the grates to keep from getting direct flames. Grilled it until the tenderloin reached 145 and let it rest 10 minutes. Turned out awesome. You did a great job explaining all of the needed details. 👍 5

      Reply
    13. Todd

      June 23, 2018 at 4:21 pm

      Can I wrap it in aluminum foil and grill it

      Reply
      • DrDan

        June 23, 2018 at 4:27 pm

        No, I would not with this recipe/instructions. You probably should look around for somebody that uses foil that way. I have not, so can't really discuss it. But this works great without foil.
        Dan

    14. Marc Guerin

      June 12, 2018 at 3:11 pm

      I’m adding garlic salt and smoked paprika to my brine. Hopefully it will taste good when I cook it

      Reply
    15. Katie Perry

      August 13, 2017 at 8:27 pm

      Dr. Dan, I hope you can advise me in regard to converting a pan-sear-then-roast pork tenderloin recipe to the grill. Ina Garten has a lovely "Herb Marinated Pork Tenderloin" recipe on Food Network's site that I'm crazy about. In Arizona, turning the oven on in the summer is really bad for your electric bill. Can you foresee any particular deviations to your instruction given that I have two tenderloins (approximately 1.1 lbs) and they will be marinated in a lemon/olive oil/fresh garlic + herb mixture? I like my tenderloin on the pinker side, so the grilling aspect makes me nervous. I would appreciate any wisdom in this regard as I want to make it for my special someone as a welcome home.

      Reply
      • DrDan

        August 13, 2017 at 8:50 pm

        Hi Katie,

        I see two choices for the grill.

        First her recipe up to but not including the searing. At that point, my instructions after a brush of oil on the tenderloin. You need to keep the surface temperature 400-450. It should take about 20-25 minutes.

        Option #2. Is to use a large grill pan or cast iron skillet. Preheat it on the grill and then sear and finish in the pan.

        Both options require you know the surface temperature of the grill accurately. The biggest mistake people make is not knowing their grill temp. So a $10 grill surface thermometer from Home Depot or Amazon should be fine. I use a $200 plus one from Thermoworks. Also, a instant read meat thermometer.

        Personally, I would do #1.

        Also for important meals, I never, never, never use a new technique. A trial run is indicated here. You have variables of the grill surface temp, the movement of air in the grill, the wt and thickness of the tenderloin. Yep, a trial run first.

        Hope that helps
        Dan

    16. Janice

      May 21, 2017 at 6:34 pm

      I LOVE your commentary about Pork Tenderloin / Chicken Tenders & Filet Mignon!! Great info I've never heard anyone explain so clearly!!!

      Reply
      • DrDan

        May 21, 2017 at 6:59 pm

        Hi Janice,
        I think I played too much "name that muscle" 40 yrs ago in med school. But some muscles like the psoas are more for positioning then strength or movement. The more the muscle is used, the tougher it becomes. I couldn't find a good diagram that I could legally use so I used one I had and drew in the tenderloin.
        Thanks for the comment. I just finished cooking this again tonight and my wife gave another 5.
        Dan

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