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.
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.
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