Grilled Pork Tenderloin
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With just 3 ingredients and less than 30 minutes, make a juicy, tender Grilled Pork Tenderloin with this easy recipe! A lean pork tenderloin is coated in a flavorful bbq rub, tossed on the grill, then finished with either bbq sauce or pepper jelly for the best pork ever!
Table of contents
After creating the best smoked pork tenderloin recipe ever, I knew I had to recreate the recipe on the grill. Just in case you don’t have a smoker, or 2 hours to smoke a pork tenderloin, you can use this recipe instead! While it doesn’t have the same smoky flavor, it does give you the same juicy, tender pork as the recipe on the smoker.
The key to perfectly grilled pork tenderloin is searing it over high heat, then finishing it over low heat, so that it’s still juicy on the inside, without becoming overcooked on the outside. And my secret for making the best grilled pork tenderloin? Finishing it with a glaze of either pepper jelly or bbq sauce! This really amps up the flavor of the meat, and keeps it from drying out on the outside.
This recipe is so easy to make, you can prep and cook the entire recipe in less than 30 minutes! It’s perfect for a weeknight meal, paired with your favorite side dishes. And the beauty of a pork tenderloin is that it’s a lean cut of meat, making it a great healthy protein!
Ingredients
- Pork tenderloin – a pork tenderloin is just as lean as boneless, skinless chicken breasts. This makes it a healthier option when you’re cooking pork. Although the names are similar, pork tenderloin and pork loin are two very different cuts of meat. The pork loin comes from the animals back, and is a much larger cut of meat, usually between 3-5 pounds. The pork tenderloin is the muscle that runs alongside the backbone of the animal. It’s lean, thin and usually between 1-1.5 pounds. The two should not be substituted for one another because they are much different in size and shape.
- BBQ seasoning – I love this homemade dry rub, which is a delicious combination of spices, like black pepper, smoked paprika, onion powder, and garlic powder, mixed with brown sugar. It’s easy to mix up in 5 minutes and is delicious on smoked or grilled meats. You can also use another bbq spice rub or seasoning, if you already have a favorite in your kitchen.
- Pepper jelly or bbq sauce (optional, but highly recommended) – you can use either of these as a finishing glaze on the pork. You can also try using other types of jams or jellies like apple, peach or apricot. For this recipe, I used Jackie’s Jams Jalapeno Jam. It’s so good, and definitely always a staple in our pantry at home! You can also try my Jack Daniel’s BBQ Sauce, or White BBQ Sauce.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Season the pork. Remove any silver skin from the pork tenderloin before starting this recipe. Use a small, sharp knife to loosen it at the corner, then use a paper towel to pull it off of the tenderloin and discard it. Rub the entire tenderloin with bbq seasoning on all sides.
- Grill the pork. Preheat a charcoal or gas grill over high heat, between 450-500°F. Once the grill is hot, turn half of the burners to low heat. Place the seasoned pork on the side of the grill over high heat. Sear the pork for 2 minutes per side. Move the pork tenderloin to the side of the grill that is now set to low heat. Close the lid and cook for 6-8 minutes per side, or until the internal temperature of the pork reaches 140°F on a meat thermometer inserted in the thickest part of the tenderloin.
- Glaze the pork. Just before removing the pork from the grill, brush pepper jelly or bbq sauce all over the top of the pork tenderloin.
- Rest the pork. Remove the pork tenderloin from the grill and place it on a cutting board to rest for at least 10 minutes. The internal temperature of the pork will rise at least 5 degrees as it rests, to reach 145°F. This will also give time for the juices to redistribute throughout the meat, giving you juicier pork. After 10 minutes, use an electric knife, or sharp knife, to cut the tenderloin into ¼ inch slices.
Optional pork brine
To make the pork even more tender, brine it before seasoning and grilling it. This is an optional step, but if you’re planning ahead, one that I would recommend.
To prepare the brine, bring 16 ounces of water to a boil in a medium pot on the stove. Once the water is boiling, add 2 ounces kosher salt and ½ ounce sugar. Stir for 2-3 minutes, or until the salt and sugar are completely dissolved in the water. Set aside, and add 3-4 cups of ice cubes to the pot of water. This will help cool down the brine quickly, so that you can pour it over the pork tenderloin.
Place the tenderloin in a large container, like this 6 quart storage container. Pour the brine over the pork, and add additional cold water, if needed, until the pork is fully covered. Place in the refrigerator for 8-10 hours, or overnight.
Storage and reheating
Leftover grilled pork tenderloin will stay good in the refrigerator for up to 5 days, stored in an airtight container. I like to thinly slice the pork and make sandwiches or wraps. I also love to dice the pork and use it on salads or in egg scrambles.
The pork is delicious diced up and repurposed in several different ways, either served cold or reheated. You can also thinly slice the meat, toss it with bbq sauce and make an epic bbq pork sandwich.
What to serve with it
Pair the grilled pork tenderloin with grilled veggies to make an entire meal on the grill! Or serve the pork with any of these delicious side dish recipes for a complete meal.
- Grilled Zucchini
- Grilled Brussels Sprouts
- Cheesy Grilled Potatoes
- Corn on the Cob (grilled, boiled or roasted)
- Grilled Asparagus
- Blue Cheese Potato Salad
- Pasta Salad
- Squash Casserole
- BBQ Baked Beans
- Mac and Cheese (easy stovetop recipe!)
- Roasted Sweet Potatoes (microwave, oven or air fryer)
More pork recipes
With over 65 pork recipes on the blog, I know you’ll find tons of delicious recipes to try! These six recipes are fan favorites and sure to be a hit in your kitchen.
Grilled Pork Tenderloin
Ingredients
- 1 ½ pound pork tenderloin
- 2 tablespoons bbq seasoning, click link for my homemade recipe
- 2 tablespoons pepper jelly, or bbq sauce
Instructions
- Preheat a grill over high heat, between 450-500°F.
- Once the grill is hot, turn half of the burners to low heat.
- Remove any silver skin from the pork tenderloin before starting this recipe. Use a small, sharp knife to loosen it at the corner, then use a paper towel to pull it off of the tenderloin and discard it. Rub the entire tenderloin with bbq seasoning on all sides.
- Place the pork tenderloin on the side of the grill over high heat. Grill for 2 minutes, flip and grill for an additional 2 minutes.
- Move the pork to the other side of the grill over low heat and cook for 6-8 minutes, flip, then cook for an additional 6-8 minutes, or until the internal temperature of the pork reaches 140°F on a meat thermometer inserted in the thickest part of the tenderloin.
- Brush the pork tenderloin with bbq sauce or pepper jelly before removing it from the grill (optional, but highly recommended).
- Remove the pork tenderloin from the grill and place it on a cutting board to rest for at least 10 minutes. The internal temperature of the pork will rise at least 5 degrees as it rests, to reach 145°F.
- After 10 minutes, use an electric knife, or sharp knife, to cut the tenderloin into ¼ inch slices.
Notes
- To make the pork even more tender, brine it before seasoning and grilling it. To brine the pork, follow these steps:
- Bring 16 ounces of water to a boil in a medium pot on the stove. Once the water is boiling, add 2 ounces kosher salt and ½ ounce sugar. Stir for 2-3 minutes, or until the salt and sugar are completely dissolved in the water.
- Set aside, and add 3-4 cups of ice cubes to the pot of water. This will help cool down the brine quickly, so that you can pour it over the pork tenderloin.
- Place the tenderloin in a large container, like this 6 quart storage container. Pour the brine over the pork, and add additional cold water, if needed, until the pork is fully covered. Place in the refrigerator for 8-10 hours, or overnight.
- Leftover grilled pork tenderloin will stay good in the refrigerator for up to 5 days, stored in an airtight container. I like to thinly slice the pork and make sandwiches or wraps. I also love to dice the pork and use it on salads or in egg scrambles. The pork is delicious diced up and repurposed in several different ways, either served cold or reheated.
Nutrition Facts
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