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.
Jump To (scroll for more)
- 📋 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.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🍽️ 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.
Fufu says
Perfect! No brining or marinating. Just rubbed on olive oil garlic and rosemary. Served with homemade rhubarb chutney. Tis the season. OMG yum.
Jonny says
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!
Don says
Do you cook the Pork Tenderloin over Direct heat and the Indirect? Or over Direct heat the entire time at 450 ish?
Thanks
Dan Mikesell AKA DrDan says
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
chris says
have used the recipe twice, both turned out great, thanks!
Peter says
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.
Lew Lowther says
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.
TB says
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.
Mark says
Great recipe easy to follow directions Taste fantastic
Lenny says
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?
Dan Mikesell AKA DrDan says
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
T. Charles says
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.
Janet Mince says
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.
Ron says
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
Todd says
Can I wrap it in aluminum foil and grill it
DrDan says
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
Marc Guerin says
I’m adding garlic salt and smoked paprika to my brine. Hopefully it will taste good when I cook it
Katie Perry says
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.
DrDan says
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
Janice says
I LOVE your commentary about Pork Tenderloin / Chicken Tenders & Filet Mignon!! Great info I've never heard anyone explain so clearly!!!
DrDan says
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