Grilled Pork Tenderloin Recipe
Published July 22, 2024. This post may contain affiliate links. Please read my disclosure policy.
Learn how easy it is to make a delicious grilled pork tenderloin recipe that is juicy, tender, full of flavor and cooked to perfection. You will love how easy this is to make and how tasty it is.
I’m a huge pork fan, there’s no denying it. Whether it’s bacon, pork chops with apples, or pozole, it’s easy to cook and always delicious.
Grilled Pork Tenderloin
Grilled Pork tenderloin is an extremely tender, fairly inexpesnive, cut of pork that comes from the muscle that is in the center of the back on either side of the spine of a pig. The reason it is so tender is because it is rarely used. However, this can also cause it to have less flavor due to lack of fat, like in a pork shoulder. The best way to incorporate flavor into it, is by dry brining or marinating it, which is what I did.
Currently, they run in between $3.00 and $6.50 a pound and usually weigh about 1 to 1 ½ pound each. They also often come in packs of two which is why I decided to use them both in this recipe.
Ingredients and Substitutions
- Oil – Olive or avocado oil is best to use. However, you can use your favorite neutral-flavored oil.
- Spices – I used a combination of ground cumin and chili powder. Feel free to add others such as garlin or onion granules or herbs such as dry oregano or thyme.
- Seasoning – Coarse salt and crushed red pepper flakes were used. You can also add ground pepper to it.
- Pork – You will need fresh or frozen and thawed pork tenderloins. A regular pork loin will also work for this recipe, but you’ll need to double the marinade amount.
How to Make a Grilled Pork Tenderloin
Start by whisking together the spice marinade in a bowl.
Add the pork tenderloins to a plastic zip bag or in a container and add the marinade over top and mix until combined.
Marinate for at least 30 minutes but preferably overnight to maximize flavor.
Place the pork tenderloin on a preheated hot grill (450° to 550°) and cook for 4-6 minutes per side or until dark grill marks have formed and the desired internal temperature is achieved. I suggest removing it, once it hits 133° to 135° inernally.
Remove the grill and rest on a cutting board for 3-5 minutes before slicing and serving alongside a pineapple salsa.
Try serving it with my Homemade Pineapple Salsa.
Make-Ahead and Storage
Make-Ahead: While this is meant to be eaten as soon as it comes off the grill and is sliced, you can make this an hour ahead of time while keeping warm in an oven at 165°. You can only do this if you prefer the pork tenderloin to be well done internally.
How to Store: Place covered in the refrigerator for up to 4 days. This will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Please note that reheating pork will cause it to immediately overcook. The best way to heat it up is in a pan in the oven at 350° until warmed.
chef notes + tips
- This pork is fantastic eaten by itself and would also go fantastic with chimichurri sauce in addition to the pineapple salsa.
- It’s important to rest this pork, or any protein, after cooking to allow for the juices to soak back into it making it more flavorful.
- The longer you can marinate the pork the better.
- For more flavor, try toasting whole cumin seeds over low heat while constantly stirring for 5 to 6 minutes or until toasted and extremely fragrant.
- When cooking at high temperatures on a grill here’s how long it will take to cook with the grill door closed: For Medium Rare: 3-4 minutes per side, medium: 4-5 minutes per side, for medium well: 5-6 minutes per side, and for well done: 7-8 minutes per side.
More Amazing Pork Recipes
- Croque Monsieur
- Maple Glazed Pork Chops
- Southern Ham and Green Beans Stew
- Thick Cut Pork Chops
- Smoked Pork Shoulder
Video
Grilled Pork Tenderloin Recipe
Ingredients
- ½ cup olive oil
- 1 heaping tablespoon cumin
- 1 heaping tablespoon chili powder
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons coarse salt
- 2 pork tenderloins
- ½ pineapple salsa recipe
Instructions
- In a medium-size bowl whisk together the oil, cumin, chili powder, red pepper flakes and salt until combined.
- Pour the marinade in a plastic zip bag and add the pork tenderloins. Close the bag and move everything around to ensure the pork is coated.
- Refrigerate for at least 30 minutes or overnight.
- Place the pork on a pre-heated grill (450° to 550°) and cook for 5-6 minutes per side or until dark grill marks are achieved and the desired internal temperature is achieved. I suggest removing it, once it hits 133° to 135° internally.
- Remove the pork from the grill and rest on a plate or cutting board for 3-5 minutes before slicing and serving alongside the pineapple salsa.
I made it exactly according to the recipe and it turned out great! Will definitely make it again. Thank you, Chef.
Made this exactly as described and it turned out perfectly! Will make it again!
Fantastic!
This is such a great recipe. We marinated it for 24 hrs and it was so full of flavor. I also made the Chimichuri and the Grilled Pineapple Salsa. Wow, what can I say? They all go so well together. This is why I turn to Billy time and time again. His recipes always work and always delicious.. My husband and kids were also very pleased and my daughter prefers these recipes over the usual that I make.
Thank you!
Delicious! I added 3 tenderloins to the marinade and it was plenty. I did the grilled version of the pineapple salsa. I tried not to laugh at the oohs,Ahhs ,and wows that heard all around the table (6 friends)!
So glad it was a hit!
Easy and delicious. Good go to meal for cooks who don’t have much time but are trying to stay away from fast food.
Awesome! Thank you for trying it!
Can I sous vide this in the marinade and finish in a cast iron?
I’m sure you could.
Super flavor, easy to make, thank you!
Thank you for giving it a try!
Wonderful recipe Chef! This would work in my airfrier as well. I buy my small pork loins at Trader Joes, humanely raised, no cage or wire, and just the right size for two.
Thanks for having my back with all the amazing recipes…
Terilyn
Thank you for giving it a try!
Sounds delicious to me….Anything Pork and Pineapple is right up my Alley. I bought 3 of these at The Meat Market over the weekend. I will be making this sometime this week. Thank you Chef for another amazing recipe.
I have made this recipe many times and have recommended it to others. Very easy and impressive to make when entertaining. Sometimes I serve it with a spicy fruit jam for a quick dinner.
Excellent!
This is an amazing recipe! The pork and pineapple salsa are great together. Thank you for another winning recipe.
Appreciate you trying it!
Do you think this would work on a griddle? Thanks
yup
This is the best tasting pork tenderloin that I have ever made. So few ingredients but with maximum flavor. Next time I will make the pineapple salsa to go with it.
Chef Billy, after it is marinated could I cook this in the oven? If so, do I bake it, pan fry first and what temp in oven. Thanks in advance!
Without testing it, I’m not sure.
Could I add sliced garlic to the marinade?
Sure.
The pineapple salsa is simply amazing… everyone loved it!
Great!
This was OMG delicious. Thank you so much, its a keeper for me
This is out of this world delicious. I followed exactly. I marinate 24 hours, or more. I am requested to make this pork tenderloin at least once a week. Just fabulous. So many of your recipes I find myself saying that it is my favorite. This one IS my favorite!
meant to give it 5 stars!
This was amazing, and paired very well with the salsa. Definitely adding this to the recipe book along with all the others from you! The 1st question my wife asks when we sit down to eat is, “is this your favorite chefs recipe?” And for a little over a year now the answer is always “yes” Thanks for all these amazing videos and recipes!!
Could I prepare this in a crockpot?
no
My family loved this! Everyone enjoyed it and the salsa. We do not always love pork tenderloin but this was a keeper and we will make it again!
Thank you!! I liked Pineapple Salsa more.
I was cleaning out my saved favorite pages and I finally decided to ask you about this.
I had this page saved under Pork Tenderloin with Cherry Mustard Sauce.
Do you still have that recipe available please?
Sorry, it is not around anymore.