How to Make Pork Tenderloin on the Grill

The tenderloin is the be-all end-all of juicy, flavorful pork cuts. It’s small enough to cook quickly and retains a fork-tender bite. But can it be cooked over the coals and still lock in all of its qualities? Absolutely, and it just may be your summer grilling trick of choice.  This is how to grill a pork tenderloin perfectly every time.

Pork Tenderloin, The Gentleman’s Cut.

Often overlooked, the tenderloin is one of my go-to cuts for impressive meals. 

Take the pork tenderloin, the gentleman’s cut of pork, is from the back section of the pig, and is significantly smaller and not to be confused with the loin itself. 

What is Tenderloin?

A name is not just a name when it comes to meat cuts. It’s easy to tell what something is all about (hint, it’s in the title). With the title being tender + loin, you know this is an exceptional cut, lean, and ready to be devoured. 

The tenderloin is often found in small packages with two one-pound tenderloins that are often a light pink color, for around $5.50 a pound. The tenderloin is significantly more expensive than the loin, but pork is still an overall affordable protein when keeping a variety in the diet. 

If you are curious more about pork and the farming behind it, I have a write up on the top consumer Q and A’s for a deeper dive. 

Best Way to Cook Pork Tenderloin

Often, you will see tenderloin pan-seared quick to brown up the edges and then finish gently in the oven. Due to its small size and only needing to reach 145°F for serving, it cooks incredibly quickly. 

Any quick cooking method is the way to go for this cut. Oven roasting, smoking, and of course, grilling are all perfect options. Avoid long slow cooks as the tenderloin will shred but lacks the fat that enriches a braise or slow cook. 

Unlike the loin, which I love to slow cook, or the rack that needs more time due to its size, this cut is best served sliced into thin medallions so you still get a fork-tender bite. 

Pork is amazing with a variety of flavors, from sweet to savory to celebrate the meat. It takes well to any pork marinade, complex Asian flavors, simple Latin flair, and homey, comforting classics like onions and apples. It is truly a versatile cut that can be paired with just about any combination you can think of, which is what makes it such a fun one to experiment with. 

Grilled Pork Tenderloin Ingredients

For the Char-Grilled Pork:

• pork tenderloin, at room temperature
• charcoal activated truffle rub, ancho honey rub, or your favorite barbecue spices / dry rub

For the Stone Fruit Salsa:

• Avocado
• Nectarines
• Cherries
• Cilantro, to taste
• Kosher Salt and freshly ground black pepper, to taste

How to Grill Pork Tenderloin

Prep the Grill:

1. Preheat your grill for direct heat at 400 degrees F and clean and oil the grates.

Prep the Pork:

1. Remove the pork from the fridge and let it come to room temperature for 30 minutes.
2. In a small bowl, whisk together the charcoal-activated truffle rub and ancho honey rub.
3. Rub the spice mixture over all sides of the pork.

Make the Salsa:

1. In a mixing bowl, combine the avocado, nectarines, and cherries.
2. Add cilantro to the fruit mixture and toss to combine.
3. Season with salt to taste.

Grill the Pork:

1. Place the rubbed pork tenderloin on the preheated grill. Rotate every 2 minutes to ensure even cooking and charring without overcooking. This allows for even searing on all sides, which will give you a better overall texture than grill marks alone.
2. Cook the pork until it reaches an internal temperature of 140 degrees F with an instant read thermometer. Continue flipping as needed.
3. Let the pork rest until the internal temperature reaches 145 degrees F before slicing.

Serve:

1. Serve the sliced pork over a bed of rich greens, topped with the fresh stone fruit salsa.
2. Slice the pork into thin ½-inch medallions on a bias against the grain.

Grilled Pork Tenderloin Recipe Tips

How to Season Pork Tenderloin

Season the pork tenderloin with a simple dry rub of herbs and spices. In the recipe below, we feature Latin flavors like cumin, chili powder, and a touch of sweetness. The idea is to lock in flavors that harmonize with the mild flavor of the pork. Drenching this one in the sauce would drown out the simplicity, and like all great cuts, I feel keeping it simple showcases the meat better. 

Adding the splash of acid at the end, along with the fresh cilantro, brings a little pop of summertime flair to the dish and livens it up. 

How much pork tenderloin per person

On average, one pork tenderloin, about a pound of meat, serves three people. You know your eaters best, though, and who will graze more or less. However, when planning a party, 1 pound per 3 people is a good place to start. (Which also makes a single tenderloin perfect for those date night dinners. Just sayin’) 

Pork Tenderloin Grilling Temperature

Overcooked pork is the nightmare our parents’ generation lived through. Don’t do it. Science has proven that pork is best served with a light pink center at 145 degrees. Trust me, anything past this is no bueno. 

Use a meat thermometer while cooking to know exactly when to pull and rest your meat. Also, you should rest your meat before slicing. This allows the juices to settle down and will keep each slice moist when you cut.

It’s that easy! Simple rub, quick grill, perfect temperature, and a rest. That’s all it takes to master this cut. 

Pro tip: Don’t have a smoker? Try using wood chips on a gas grill to get that rich barbecue flavor. 

What to Serve with Grilled Pork Tenderloin

In the summer months, shave off medallions and serve in lettuce cups paired with fresh fruit salsa (mango or pineapple), black beans, and a cilantro chimichurri, along with some rice if you are feeling up to it. This also works well with corn or flour tortillas. Or over a crisp, fresh summer salad, roasted sprouts, or fingerling potatoes. 

If you have tried this recipe, I would love to know what you pair it with!