Best Damn Grilled Pork Tenderloin

The Keys to Nailing This Recipe

Pork tenderloin is lean and cooks fast, which means a thermometer and a little patience at the right moments make all the difference.

• Pull it at 140°F. Pork tenderloin goes dry fast. Don’t grill by time alone, use an instant-read thermometer and pull it right at 140°F internal. When it rests after it will come up to 145°F.
• Get the grill properly hot first. Medium-high heat with the lid closed for 5 minutes before the meat goes on means a better sear, cleaner grill marks, and meat that releases on its own instead of tearing when you try to flip it.

Don’t skip the rest. Give it 3-5 minutes off the grill before you cut in. That short wait keeps all the juices where they belong.

Start With the Right Cut

Make sure the package clearly says pork tenderloin, not pork loin, pork loin filet, or pork roast. These are different cuts that cook completely differently. Pork tenderloin is long, narrow, and very lean, usually around .75 lbs to 1.75 lbs each. They’re often sold in two-packs, which is exactly what this recipe uses. Once you’ve got the right cut, check for silver skin. That’s the thin, tough membrane that runs along one side of the tenderloin. Slide a sharp knife under it and peel it away before seasoning. It doesn’t break down during cooking, so leaving it on makes the meat tough.

A Simple BBQ Rub

Don’t you just love recipes where you already have everything on hand? The rub is brown sugar, smoked paprika, ground mustard, onion powder, garlic powder, salt, pepper, and a little vegetable oil. Cayenne is optional, but I highly suggest it. Mix the dry ingredients in a bowl, coat the pork with oil, then rub the seasoning all over. You can go straight to the grill from here, or place the seasoned pork in a zip-top bag and refrigerate for 2 hours up to overnight for deeper flavor.

How to Make Grilled Pork Tenderloin

Here’s how the whole cook goes from grill prep to rested, sliced, and ready to eat.

Step 1: Prep and Season the Pork

Trim the tenderloins of any excess fat and silver skin (see the note above). 

Coat each one with vegetable oil and rub in the full seasoning mixture. Press it in well on all sides so it sticks.

Step 2: Get the Grill Hot

Scrape the grates clean and rub them down with vegetable oil using a folded paper towel held with tongs or spray well with some cooking spray. Close the lid and preheat to medium-high heat for at least 5 minutes. You want those grates hot before the meat goes on.

✦ This matters more than most people think. A properly preheated, oiled grill gives you a better sear, cleaner grill marks, and most importantly, meat that releases naturally when it’s ready to flip rather than tearing when you try to move it too soon.

Step 3: Grill and Turn

Place the tenderloins on the hot grill and close the lid. Let them cook undisturbed for about 4–5 minutes. The meat will naturally release from the grates when it’s ready. If it’s still sticking, give it another minute.

Once it releases, use tongs to turn each tenderloin a quarter turn (about 90 degrees). Continue cooking for another 4–5 minutes.

Continue turning every 4–5 minutes to cook all sides evenly as the tenderloins grill.

✦ Direct heat the whole way. Pork tenderloin is a small, lean cut, so keep it over direct medium-high heat and turn it as it cooks to develop even color on all sides.

Step 4: Flip and Finish

Keep turning the tenderloins every few minutes until all sides are nicely seared and the internal temperature reaches 140°F in the thickest part.

✦ Check the temp, not the clock. Every grill runs a little differently, and tenderloin sizes vary, so your thermometer is the key to getting it just right.

Step 5: Rest Before Slicing

Remove the pork from the grill and let it rest on a cutting board for 3-5 minutes. This short wait makes a real difference. The temp will come up to 145°F as it rests. It also gives the juices time to redistribute back through the meat so they don’t run out the moment you slice in.

When you’re ready to slice, use a sharp knife and go thin or thick. Both are great. The outside will have a caramelized BBQ crust and the inside will be juicy and tender all the way through.

No grill? My Oven Roasted Pork Tenderloin uses the same rub and comes out just as good from the oven.

What to Serve With It

This one is great straight off the cutting board. The caramelized BBQ crust and juicy interior honestly don’t need much. But if you’re building a plate, here are my go-to pairings:

• Instant Pot Mac and Cheese: there’s something about BBQ flavors and mac and cheese that just works
• Mashed Potatoes: hard to beat alongside a big, juicy cut of pork
• Easy Stovetop Sautéed Green Beans: light and simple, rounds out the plate really well
• Air Fryer Garlic and Herb Potatoes: another solid option if you want something a little heartier
• Garlic Parmesan Roasted Asparagus: a natural with pork, always a winner

Storage and Reheating

Refrigerator: Store slices in an airtight container for up to 3-4 days.

Reheating: A skillet over medium-low heat with a splash of chicken broth or water works best. Cover it briefly and it’ll heat through without drying out. The microwave works too. Just go low power and short intervals.

Leftovers: Sliced thin, leftover tenderloin makes excellent tacos. My Pork Tacos are a great option if you’ve got some on hand.