ForLearn how easy it is to make a delicious grilled pork tenderloin recipe that is juicy, tender, full of flavor and cooked to perfection.
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!
Pork Tenderloin
If you want a quick delicious meal, I can’t think of anything easier to make than pork tenderloin. It’s a fantastic cut of meat that is lean and delicious. The tenderloins on the pork are in the exact same place as on any other animal which is in the center of the back on either side of the spine.
Currently, they run in between $3.50 and $4.50 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 grilled pork tenderloin recipe.
How Long Does It Take to Cook?
Nowadays pork is safe to eat and much rarer temperatures than of years past. At most of the restaurants, I worked at we would ask for the temperature for pork ad if not we served it medium. I more prefer it to be medium-well, but that’s just my preference.
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
- Well Done: 7-8 minutes per side
How to Grill Pork Tenderloin
Follow these simple instructions for making this amazing recipe:
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.
Remove the grill and rest on a cutting board for 3-5 minutes before slicing and serving alongside a pineapple salsa.
Recipe Chef Notes + Tips
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. You can also heat it in the microwave until warm.
This pork is fantastic eaten by itself and would also go fantastic with chimichurri sauce and pesto 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.
I served this with Butter Bean Recipe with Corn, Tomatoes, and Bacon and so should you.
More Amazing Pork Recipes
- Croque Monsieur
- Maple Glazed Pork Chops
- Southern Ham and Green Beans Stew
- Thick Cut Pork Chops
- Smoked Pork Shoulder
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below!
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 sea 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.
- 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.
Notes
- 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. You can also heat it in the microwave until warm.
- This pork is fantastic eaten by itself and would also go fantastic with chimichurri sauce and pesto 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.
Chad Johnson says
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!!
Elaine says
Could I prepare this in a crockpot?
Chef Billy Parisi says
no
Melissa says
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!
Rehab says
Thank you!! I liked Pineapple Salsa more.
Kim says
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?
Chef Billy Parisi says
Sorry, it is not around anymore.