Grilled Pork Tenderloin

Grilled pork tenderloin is best when it’s cooked to 140 degrees and then left to rest until its internal temperature reaches 145 degrees. This produces juicy, flavorful meat that’s not overcooked or dry.

Pork tenderloin is really easy to make on the grill. It only requires a few turns and a bit of indirect heat. Indirect heat is ideal for cooking lean meat like pork or chicken because it’s gentle and allows the temperature to rise slowly without scorching the outside of the cut.

We kept the recipe for the rub really simple. Just some garlic, onion, salt and pepper—it really brings out the grilled flavor!

Grilled Pork Tenderloin Recipe

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

This simple but delicious recipe for grilled pork tenderloin is ready to serve in less than 30 minutes.

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Ingredients

 

Yield: 8 servings

5 from 2 ratings

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• 2 1 lb pork tenderloins
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Preheat indoor or outdoor grill to medium-high heat. In a small bowl, blend garlic powder, onion powder, salt and pepper until the spices are evenly distributed and then set aside.
• Trim pork of excess fat and silver skin and pat dry with paper towels. Season both tenderloins on all sides with spice rub.
• Lightly oil grates and prepare outdoor grill for indirect heat. If using a gas grill, turn off burners on one side of grill. If using a charcoal grill, move all of the coals to one side. If using an indoor grill, leave it set to medium heat.
• Place pork on the side of grill without direct heat underneath or in center of indoor grill. Cook pork, turning frequently, for about 30 minutes or until it reaches an internal temperature of at least 140 degrees.
• Remove pork from grill, cover with foil and allow meat to rest 10 minutes before slicing. During this time, the internal temperature will rise approximately 5 degrees. Uncover, slice and serve.

Notes

Allowing lean meat to rest before you cut and serve it helps retain the juices.

Author: Cheryl Najafi

Course: dinner

Calories: 156kcal, Carbohydrates: 1g, Protein: 23g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 75mg, Sodium: 346mg, Potassium: 414mg, Fiber: 0.1g, Sugar: 0.2g

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