Grilled Pork Tenderloin
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!
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
Calories 344kcal (17%)Carbohydrates 17g (6%)Protein 48g (96%)Fat 9g (14%)Saturated Fat 3g (15%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 147mg (49%)Sodium 127mg (5%)Potassium 942mg (27%)Fiber 1g (4%)Sugar 11g (12%)Vitamin A 336mg (7%)Vitamin C 3mg (4%)Calcium 87mg (9%)Iron 5mg (28%)
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