Grilled pork tenderloin is one of the easiest—and fastest—meals you can make on a gas grill. With a simple prep and the right temperature, it turns out tender and juicy every time, no marinades or fancy grilling needed.
Quick Answer: How long to grill pork tenderloin
Grill a 1½-pound pork tenderloin over direct heat at 450°F (medium-high) for about 25 minutes to reach an internal temperature of 145°F (medium-rare). Smaller tenderloins cook a few minutes faster, and larger ones take a little longer.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Recipe
- 🐖 Ingredients
- 👨🍳 Quick Overview: Grilling Pork Tenderloin on a Gas Grill
- ⏲️ How Long to Grill Pork Tenderloin on a Gas Grill
- 🌡️ Grill Temperature for Pork Tenderloin
- 🥣 Seasoning/Marinades
- 🤔 Troubleshooting: How to Fix Common Pork Tenderloin Problems
- 🍽️ Serving Grilled Pork Tenderloin
- ❄️ Leftovers
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Mark:
⭐⭐⭐⭐⭐
"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 – Grilled pork tenderloin is 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: Grilling Pork Tenderloin on a Gas Grill
Grilled pork tenderloin cooks fast—about 25 minutes on a gas grill at 450°–500°F. Below is the quick step-by-step, with full details in the recipe card.
1. Trim and prep
Trim off the silver skin and any excess fat.
✅ Pro Tip: To remove silver skin, slide a finger or the back of a butter knife under it to loosen, then use a sharp knife for the tougher spots.
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
Grilingl 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 (medium-rare)—even if it’s a little pink inside. Just be sure to rest the meat for about 3 minutes before slicing.
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🌡️ Grill Temperature for Pork Tenderloin
The best grill surface temp for pork tenderloin is 450°–500°F (medium-high). Combine this with a final internal temp of 145°F for juicy, safe results.
- 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.
Need help learning how to read or manage grill temperatures? See my full Guide to Grill Temperature on a Gas Grill for details on surface heat, burner settings, and troubleshooting.
🥣 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 Brown's 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: How to Fix Common Pork Tenderloin Problems
If your grilled pork tenderloin isn’t turning out right, most issues come down to grill or meat temperature — so check those sections above first.
Here’s how to fix the other common problems:
- 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: Use a slightly lower grill temp for gentler, more even cooking.
- Dry pork: Usually from one of two 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 short brine helps, but starting with fresh meat is best.
🍽️ Serving Grilled Pork Tenderloin
Let the grilled pork tenderloin rest off the heat for 5 to 10 minutes so the juices reabsorb. Then slice across the grain for the most tender results.
We usually serve it plain or with a little Memphis 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, Classic 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.
What temperature should I grill pork tenderloin?
Use medium-high heat with a grill surface temperature of 450°–500°F over direct heat. Rotate every ~5 minutes and cook to an internal 145°F, then rest 5–10 minutes. Times vary by size—always cook to temperature, not time.
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
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 grill to 450°–500°F. Season the pork, then place 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. Slice across the grain and serve plain or with BBQ sauce.
Recipe Notes
Pro Tips
- Pork tenderloin is shaped like a triangle. Each flip should be ⅓ of a rotation to cook all sides evenly.
- Use a grill surface thermometer to hit 450°–500°F consistently.
- Brine 1–2 hours if desired. Rinse and pat dry. Do not use salty seasoning 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 reused a few pictures from other posts to illustrate points. This is a total update of a guide I published the first year of the blog that greatly needed a rewrite.
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