How to Grill Pork Tenderloin

There's something satisfying about firing up the grill and tackling a new recipe, especially when it involves a flavorful cut like pork tenderloin. One of the most common questions we get is how to grill pork tenderloin properly, without drying it out or overcomplicating the process.

That's why we've put together this step-by-step guide to walk through everything from selecting and preparing the meat to mastering grill setup, searing techniques, finishing temperatures, and even serving ideas.

Whether it's your first time at the grill or you just want to improve your skills, this guide breaks it all down in a way that's approachable, informative, and grounded in years of grilling know-how.

What this article covers:

• Why Pork Tenderloin is Perfect for Grilling
• Preparing Your Pork Tenderloin
• Setting Up Your Grill
• Grilling Techniques for Perfect Tenderloin
• Serving Suggestions and Pairings
• Tips for Best Results

Why Pork Tenderloin is Perfect for Grilling

Pork tenderloin is one of the most practical cuts you can throw on the grill. It's lean, so it cooks quickly, but still stays tender when handled properly.

It's also incredibly versatile; its mild flavor works well with a wide range of marinades and rubs, whether you're aiming for something smoky, spicy, or a little sweet.

It's easy to prep, doesn't take long to cook, and delivers consistently great results, which makes it a reliable option for everything from a casual weeknight dinner to a weekend cookout.

Preparing Your Pork Tenderloin

Trimming and Cleaning

Start by giving your pork tenderloin a quick inspection. You'll notice a thin, silvery membrane on one side. That's the silver skin. If you leave it on, it tightens up as it cooks and makes the meat tough and chewy.

Using a sharp, flexible knife (a boning knife works great), slide the blade just under the silver skin and trim it off in long, clean strokes. Take your time here, it's not difficult, but precision matters.

While you're at it, trim off any thick patches of fat, too. A little fat is fine and adds flavor, but excess fat can cause flare-ups on the grill and lead to uneven cooking.

Marinating vs. Dry Rubs

Both marinating and using dry rubs have their advantages. Marinades can infuse the meat with flavors and tenderize it, while dry rubs create a flavorful crust.

At DDR BBQ Supply, we offer a range of expertly crafted BBQ sauces and BBQ rubs to suit your taste. Using our signature dry rubs can elevate the flavor profile of your pork tenderloin.

Bring the Meat to Room Temperature

It's tempting to grab the pork tenderloin straight from the fridge and toss it on the grill, but trust us, don't. Letting the meat rest at room temperature for about 30 minutes before grilling makes a noticeable difference.

Cold meat straight to a hot grill can cook unevenly; burnt on the outside, underdone in the center. Letting it warm up slightly helps the tenderloin cook more evenly, retain moisture, and hit that perfect doneness without guesswork. It's a simple step, but it's one we never skip.

Setting Up Your Grill

Gas Grill Configuration

Gas grills are a fantastic option for consistent, controlled heat, and setting up a two-zone system is easier than most people think.

Start by turning all burners to high and preheating your grill for 10 to 15 minutes with the lid closed. This gets the grates hot and helps you achieve a great sear.

Then, turn off one side (or one burner if you've got three or more). You now have a direct heat zone (the burners that are still on) and an indirect heat zone (the cooler side).

Charcoal Grill Setup

Charcoal grilling takes a little more effort, but the flavor payoff is huge for both pork tenderloin and grill fish recipes. Start by lighting a chimney starter full of briquettes. Once they're glowing and covered with light gray ash, dump them to one side of the grill to create that essential two-zone heat.

The side with the coals is your high-heat zone for searing; the empty side is your indirect zone for finishing.

Want a little extra smoky goodness? Toss in a chunk or two of hardwood like apple or hickory right on top of the coals.

Essential Tools

First up: a reliable meat thermometer. We can't emphasize this enough. They're vital, whether you're doing pork tenderloin, learning how to grill tri tip, or how to grill ribeye.

Pork tenderloin is a lean cut, and just a few degrees too hot can dry it out fast. Aim for 145°F in the thickest part, and you're golden.

Next, grab a pair of long-handled tongs. They give you better control when flipping or repositioning your meat without getting your hands too close to the heat.

And finally, don't underestimate your grill brush. A clean grill means better flavor, fewer flare-ups, and that satisfying sear we're all after.

Grilling Techniques for Perfect Tenderloin

Searing the Meat

Searing is where the magic starts. Place your pork tenderloin over the direct heat zone and let it cook undisturbed for 2 to 3 minutes per side.

You're not trying to cook it through at this point. You're building a golden, slightly crispy crust that locks in juices and adds flavor.

Rotate the tenderloin to get all sides evenly browned. This part should be quick and hot..

Finishing Over Indirect Heat

Once you've built that crust, it's time to move the tenderloin to the cooler, indirect side of the grill. Close the lid and let the ambient heat finish the job. This step is crucial for cooking the pork through gently without charring the outside.

Check the internal temperature using your thermometer. Once it hits 145°F (63°C), it's done.

Resting Period

After pulling your tenderloin off the grill, let it rest on a cutting board for 5 to 10 minutes. Don't touch it. Just let it sit.

This short rest allows the juices to redistribute throughout the meat instead of spilling out onto your cutting board the moment you slice into it.

Serving Suggestions and Pairings

Slicing Techniques

Slice the pork tenderloin against the grain into ½-inch thick pieces. This technique enhances the tenderness and makes for an appealing presentation.

Sauce Recommendations

Complement your grilled pork tenderloin with our selection of BBQ sauces. Whether you prefer a classic BBQ flavor or a tangy twist, our sauces are crafted to enhance your grilling experience.

Side Dishes

Pair your pork tenderloin with grilled vegetables, fresh salads, or hearty starches like roasted potatoes. These sides balance the meal and add variety to your plate.

Tips for Best Results

Common Mistakes

Avoid overcooking by monitoring the internal temperature closely. Also, refrain from slicing the meat immediately after grilling to prevent juices from escaping.

Adjusting for Different Grill Types

If using a smoker or pellet grill, adjust the cooking time and temperature accordingly. These grills may require longer cooking times at lower temperatures to achieve the desired doneness.

Storing and Reheating Leftovers

Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently to maintain moisture and flavor.

Conclusion

From trimming and seasoning to mastering direct and indirect heat zones, every step plays a role in getting that juicy, flavorful result. Remember to use a thermometer, let the meat rest, and slice it properly for the best texture.

Whether you're cooking for a crowd or just want something simple and delicious for dinner, pork tenderloin is an excellent choice.

And if you're ready to upgrade your backyard BBQ routine with flavors that actually impress, check out the rubs, marinades, and tools available at DDR BBQ Supply. We've got everything you need to do it right.

Shop our favorite pork rubs HERE.