Grilled Pork Tenderloin

I’m going to show you how to make the juiciest and most tender Grilled Pork Tenderloin, marinated for 30 minutes with oil, spices and seasonings that pack in serious flavor. I grill it to perfection for one of the best pork meals ever.

I’m a big fan of pork, no doubt about it. It’s so versatile to cook with and budget friendly too. Whether it’s crispy bacon, my pork chops with apples, or a hearty bowl of pozole, my family is always on board. And today, I’m making this easy grilled pork tenderloin recipe that I’ve been excited to share with you.

Grilled Pork Tenderloin

Pork tenderloin is an incredibly tender and relatively affordable cut that comes from the muscle along the center of the pig’s back, on either side of the spine. It’s so tender because it doesn’t get much use, but that also means it has less fat and, naturally, less flavor compared to something like pork shoulder. That’s why I like to marinate or dry brine it first, it’s the best way to bring in big flavor.

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.

I basically keep it simple to get the best results, less is more sometimes, especially when working with pork. Since this is a budget-friendly meal that can feed my whole family, I use a few ingredients I already have in the pantry and grill it to perfection. Trust me, this grilled pork tenderloin recipe is one you’ll be making all summer long!

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 garlic or onion granules or herbs such as dry oregano or thyme.
• Seasoning – Coarse salt and crushed red pepper flakes are my top choices. 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

Make the marinade: I grab a bowl and whisk together oil, all the spices and seasonings.

Marinate the pork: I place the pork tenderloins in a zip-top bag or a container, then pour the marinade right over them. I mix it all around until the pork is fully coated.

Let it marinate: I let the pork sit in the marinade for at least 30 minutes, but if I have the time, I always go overnight.

Grill the pork: I place the tenderloin on a hot grill preheated to around 450 to 550 degrees. I cook it for 4 to 6 minutes per side, just until I get those deep grill marks and the internal temp hits about 133 to 135 degrees before pulling it off to rest.

Rest and serve: I take the pork off the grill and let it rest on a cutting board for about 3 to 5 minutes. Then I slice it up and serve it.

chef tip + notes

I highly recommend for making my grilled pork tenderloin recipe is to let it rest before slicing. Just a few minutes on the cutting board helps the juices stay in the meat, so it stays tender and full of flavor.

• Marinate longer: I always say the longer the pork sits in the marinade, the more flavor it soaks up. Overnight is best if you have the time.
• Toast your spices: For extra flavor, I toast whole cumin seeds in a pan over low heat for about 5 to 6 minutes. I stir them constantly until they smell rich and nutty.
• Grill time by doneness: When I grill at high heat with the lid closed, I go 3 to 4 minutes per side for medium rare, 4 to 5 for medium, 5 to 6 for medium well, and 7 to 8 for well done. I always keep a thermometer nearby to be sure.
• Use a meat thermometer: I always rely on a thermometer to make sure the pork is cooked just right. It takes the guesswork out and keeps me from overcooking it.
• Don’t skip preheating the grill: I make sure my grill is fully heated before the pork goes on. A hot grill gives me those nice grill marks and helps lock in the juices.
• Slice against the grain: When it’s time to cut, I slice the pork against the grain.

Serving Suggestions

This pork is packed with flavor on its own, but I also love serving it with my homemade pineapple salsa or a spoonful of chimichurri for a fresh and herby taste. Just the other day I made this for dinner and finished the meal with my pistachio cake recipe, my friends couldn’t stop talking about it, so definitely give that a try too.

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. 

More Amazing Pork Recipes

• Croque Monsieur
• Maple Glazed Pork Chops
• Southern Ham and Green Beans Stew
• Thick Cut Pork Chops
• Smoked Pork Shoulder

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Grilled Pork Tenderloin

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5 from 16 votes

I’m going to show you how to make the juiciest and most tender Grilled Pork Tenderloin, marinated for 30 minutes with oil, spices and seasonings that pack in serious flavor. I grill it to perfection for one of the best pork meals ever.

Servings: 6

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Marinate Time: 30 minutes minutes

Total Time: 35 minutes minutes

Ingredients 

US CustomaryMetric

• 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.

Notes

I highly recommend for making my grilled pork tenderloin recipe is to let it rest before slicing. Just a few minutes on the cutting board helps the juices stay in the meat, so it stays tender and full of flavor.

Marinate longer: I always say the longer the pork sits in the marinade, the more flavor it soaks up. Overnight is best if you have the time.

Toast your spices: For extra flavor, I toast whole cumin seeds in a pan over low heat for about 5 to 6 minutes. I stir them constantly until they smell rich and nutty.

Grill time by doneness: When I grill at high heat with the lid closed, I go 3 to 4 minutes per side for medium rare, 4 to 5 for medium, 5 to 6 for medium well, and 7 to 8 for well done. I always keep a thermometer nearby to be sure.

Use a meat thermometer: I always rely on a thermometer to make sure the pork is cooked just right. It takes the guesswork out and keeps me from overcooking it.

Don’t skip preheating the grill: I make sure my grill is fully heated before the pork goes on. A hot grill gives me those nice grill marks and helps lock in the juices.

Slice against the grain: When it’s time to cut, I slice the pork against the grain.

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.

 

Nutrition

Calories: 277kcalCarbohydrates: 1gProtein: 39gFat: 12gSaturated Fat: 3gCholesterol: 123mgSodium: 886mgPotassium: 756mgFiber: 1gSugar: 1gVitamin A: 198IUCalcium: 14mgIron: 2mg

Course: dinner, lunch

Cuisine: American

Author: Chef Billy Parisi